Campfire Spinach Dip

Campfire Spinach Dip

1 cup sour cream
250g {1 pkg} cream cheese {room temperature}
3/4 cup shredded Parmesan cheese
3/4 cup chopped, frozen spinach {drained}
Optional: vegetable soup mix, bacon, garlic, mozzarella cheese, green onions, artichoke hearts etc.
mix ingredients together in a container. I like to do this prep work before we travel so that most of the mess is left and cleaned up at home. The flavors especially blend well together when combined and allowed to rest in the refrigerator for four to six hours. Create a tin foil packet by layering two pieces of aluminum foil and placing the dip mixture in the center. A few layers of foil will help to protect the dip from burning and the packet from tearing open. Close the foil and bake in the campfire {near the hot coals but not in the fire} for 20-25 minutes or until warm and bubbly. Carefully unwrap the packet and serve.

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