Dutch Oven Spinach Artichoke Dip with Toasted Pita Wedges
Mix softened cream cheese, sour cream, chopped artichokes, squeezed spinach, garlic and two cheeses right in a 10-inch Dutch oven. Bake it with 8 coals under and 12 on the lid for 25 to 30 minutes, until bubbling and lightly browned. Toast oiled pita wedges over the fire while it bakes. Total time is about 45 minutes.
This is the dip people hover around. It's creamy, garlicky and a little browned on top. The Dutch oven holds steady heat from above and below, so the cheese melts evenly and the edges bubble without scorching.
It uses everyday ingredients and one pot for the dip. Thaw the spinach in your cooler the day before and the dip is mostly stirring. Serve it straight from the pot with warm, crisp pita.
Dutch Oven Spinach Artichoke Dip with Toasted Pita Wedges
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 8
- Difficulty
- Easy
- Heat
- Medium coals, about 8 under and 12 on the lid
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 10-inch (4-qt) Dutch oven with lid
- Lid lifter
- Heat-proof gloves
- Charcoal briquettes or a campfire coal bed
- Grill grate
- Tongs
- Large mixing bowl
- Spatula or spoon
- Knife and cutting board
- Pastry brush
Steps
-
Build the coal bed
Light 20 charcoal briquettes, or let a campfire burn down to a bed of glowing coals. You want them mostly gray with ash. Pull the cream cheese from the cooler now so it softens in the shade for 20 to 30 minutes.
-
Mix the dip
In a large bowl, stir the cream cheese and sour cream until smooth. Fold in the artichokes, spinach, garlic, 1/2 cup mozzarella, the Parmesan, red pepper flakes, salt and black pepper.
-
Fill the Dutch oven
Rub the inside of a 10-inch Dutch oven with 1 tablespoon olive oil. Spread the dip in an even layer and top with the remaining 1/2 cup mozzarella.
-
Bake with top heat
Set the oven on a level spot over about 8 coals. Put the lid on and place 12 coals on top. Bake 25 to 30 minutes, rotating the pot a quarter turn halfway through, until the edges bubble and the top is spotty golden.
-
Toast the pita
While the dip bakes, brush the pita wedges with the 3 tablespoons olive oil. Toast them on a grate over a few coals for 1 to 2 minutes per side, until crisp and browned at the edges. Work in batches.
-
Rest and serve
Lift the lid with a lid lifter, using gloves. Let the dip stand 5 minutes to thicken slightly. Serve it from the pot with the warm pita, and stir it once before dipping.
Trail Notes
Mix the whole dip at home, without the top layer of mozzarella, and pack it in a sealed container in the cooler for up to 2 days. Thaw the spinach in the cooler first, squeeze it dry, then mix. The dip goes straight into the oiled Dutch oven.
Keep the dairy at 40°F or below until you cook. Don't leave the dip out for more than 2 hours, or 1 hour if it's above 90°F. Cool leftovers into a sealed container and back into the cooler.
Use sturdy tortilla chips, sliced baguette or cut-up bell pepper and cucumber instead of pita. Stir in 1/4 cup chopped pickled jalapeños for a spicier dip.
Let coals burn out fully and cool before you pack out the ash, or use a fire pan. Wipe the Dutch oven with a paper towel before washing, and strain dishwater to pack out food bits before scattering it well away from water.
Campers ask
How many coals do I need for a 10-inch Dutch oven at 350°F?
Use about 8 briquettes under and 12 on the lid for roughly 350°F. For a 12-inch oven, add a few more on the lid, and rotate the pot as it cooks.
Can I make spinach artichoke dip in a Dutch oven on a camp stove?
Yes. Cook it covered over low heat for 15 to 20 minutes, stirring often so the bottom doesn't scorch. You won't get a browned top, so finish it uncovered for a few minutes.
Why is my camp spinach dip watery?
The spinach almost always holds too much water. Thaw it, then wring it out in a clean towel or your fist until no more liquid comes out.
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