Campfire Spinach Dip
Upgrade your camping snacks with this warm, cheesy foil packet campfire spinach dip recipe — easy to prep, loaded with flavor, and perfect by the fire.
Ingredients
- 1 cup sour cream
- 1 8 oz package cream cheese room temperature
- 1/2 cup shredded parmesan cheese
- 1/2 cup mozzarella cheese divided
- 1 10 oz package frozen chopped spinach thawed and drained
- 1 packet Knorr vegetable soup mix optional
Instructions
- In a large bowl, stir together all of the creamy ingredients (sour cream, cream cheese, parmesan, and half the mozzarella).
- Add in the spinach and Knorr soup mix. Stir well with a wooden spoon until combined. If you’re making this at home before your trip, store it in an airtight container in your cooler.
- Lay out two large sheets of aluminum foil. Spoon the cheese mixture into the center, top with reserved mozzarella, and fold it up, crimping the edges tightly.
- Place the packet near the hot coals (not directly in the flames) and let it cook for about 20-25 minutes, until everything is warm and bubbly. You can also place it on a campfire grill, barbecue grill, or cook it in a cast-iron skillet if you prefer.
- Carefully open the foil (watch out for steam!) and transfer the dip to a bread bowl or serve it straight from the foil with tortilla chips, pita chips, or a sliced baguette.
Notes
- Use heavy-duty foil. Regular foil might tear, so double up if needed to prevent leaks.
- Make it spicier by adding fresh jalapeño or red pepper flakes if you like a little heat.
- Keep it warm – if you’re not ready to eat right away, keep the dip close to the fire on low heat to stay melty.
- Try a cast-iron skillet if you have one handy. This is another great way to cook the dip over an open fire, like with this skillet dip.
- Pair it with campfire queso for the ultimate camping snack spread.
Tried this recipe?Let us know how it was!