Frozen blocks of spinach are ideal for camping: they’re basically an ice pack for your cooler, but you can eat them! Really ideal. Especially when you make this super-fast and satisfying dip that uses just a few ingredients. As for those optional add-ins, definitely make the most of what you’ve got: any sort of leftover would be good chopped up and folded in. Think hotdogs, or cooked chicken or leftover breakfast meats.

Campfire hot spinach dip

Campfire hot spinach dip

Yield: 4

Make the most of what you’ve got: any sort of leftover would be good chopped up and folded in!

Ingredients

  • 1 block frozen spinach, thawed
  • 1 block cream cheese
  • 2 garlic cloves, finely chopped
  • ½ cup cheese, shredded (optional)
  • Canned artichokes, chopped (optional)
  • Hot sauce (optional)
  • Cooked bacon, chopped (optional)
  • Salt and pepper, to taste
  • Baguette or crackers

Instructions

  1.  Build a fire and let it burn down until you have a few flames and a solid bed of coals. Place grill over coals and let the grill heat up for a few minutes. Using your hands, firmly squeeze out all the liquid from the spinach. Mash together spinach, cream cheese and garlic (and any other optional add-ins), and season to taste with salt and pepper. Wrap in a foil packet, making sure the edges are well sealed.
  2. Place the foil packet on the grill and cook until you begin to hear the packet sizzle, about 8 minutes. Move packet to a cooler portion of the grill and let cook for another 5 minutes. Carefully open the package and serve with bread or crackers.

Notes