This post may contain affiliate links, please see the privacy policy for details.
This campfire spinach artichoke dip is made for those fun nights around the grill when everyone’s hovering and snacking as they go. It bakes up hot and creamy in a cast iron skillet, with golden edges and a soft center that simply begs for scooping. The smoke from the grill adds a little extra depth that you don’t get indoors, making this creamy, flavor-packed dip feel right at home by the fire.
Why You’ll Love It
Campfire spinach artichoke dip cooks on the grill in a cast iron skillet with creamy cheese, spinach and artichokes, and is served with crisp grilled bread.
Grill friendly: It cooks over indirect heat while the fire’s already going.
Shareable: One skillet in the middle keeps everyone dipping.
Classic flavor: Creamy cheese with spinach and artichokes always works.
You might also like this oven-baked artichoke dip, roasted artichokes, spinach artichoke stuffed mushrooms and this roasted red pepper dip.
Campfire Spinach Artichoke Dip Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cream cheese: Forms the rich base. Use softened cream cheese for easier mixing.
Sour cream: Loosens the texture and adds tang.
Parmesan: Brings savory depth and a golden top.
Lemon: Zest and juice brighten the dip.
Garlic: Adds sharp flavor throughout. Feel free to add extra if you love it!
Artichokes: Chopped pieces for bite and balance.
Spinach: Thawed and squeezed dry so the dip stays thick.
Country bread: A small loaf, sliced for grilling and scooping.
Olive oil: Drizzled over bread before grilling.
How to Make Campfire Spinach Artichoke Dip
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the grill: Clean the grates, oil lightly and set up a direct and indirect zone.
Mix the base: Whisk cream cheese, sour cream, Parmesan, lemon zest, lemon juice and garlic until smooth.
Add the mix ins: Fold in the chopped artichokes and squeezed dry spinach.
Fill the skillet: Spread the dip into a cast iron skillet and level the top.
Top and cover: Sprinkle more Parmesan over the surface and cover with foil.
Cook until hot: Set the skillet on the indirect side until the dip is heated through.
Finish uncovered: Remove the foil and cook until the top is slightly bubbly with browned spots.
Grill the bread: Brush bread with olive oil and grill until crisp on both sides.
Serve: Bring the skillet to the table with the grilled bread for scooping.
Substitutions and Variations
Cheese swap: Asiago can replace Parmesan cheese or add shredded mozzarella cheese for extra melt.
Heat boost: Stir in crushed red pepper flakes or a pinch of cayenne.
Fresh spinach: Swap in fresh spinach, wilt it first then squeeze it very dry before mixing.
Gluten-free serving: Skip the bread and serve with gluten-free crackers, tortilla chips, pita chips, or veggie sticks.
Extra add ins: Try chopped jalapeño, chopped roasted red pepper or a handful of cooked crumbled bacon.
Serving Suggestions
With other dips: Why not whip up a dip trio, adding a dirty martini dip and an avocado green goddess dip or jalapeno popper dip too?
With crackers: These cheesy rosemary crackers would be a nice dipper.
With a drink: Try my campfire marshmallow cocktail with your dip and dippers!
How to Store
Refrigerate: Store leftovers in a sealed container for up to 3 days.
Reheat: Warm gently on the grill or in the oven until heated through.
Freeze: Not recommended due to texture changes.
Top Tips
Spinach prep: Squeeze out as much moisture as possible to avoid a watery dip.
Heat control: Keep the skillet over indirect heat so the bottom doesn’t scorch.
Serving tip: A trivet under the skillet protects picnic tables.
Campfire Spinach and Artichoke Dip FAQs
Yes. Mix and assemble it in the skillet, cover and refrigerate, then cook it when you’re ready.
Yes. Bake it until hot and bubbly, then broil uncovered until the top browns.
Campfire Spinach Artichoke Dip Recipe
Campfire Spinach Artichoke Dip
Equipment
- Cast Iron Skillet 9-Inch
- Wooden Spoon or Spatula
Ingredients
- 8 Ounces cream cheese, at room temperature
- ½ Cup sour cream
- 1 Clove garlic, large, minced
- 1 Teaspoon lemon zest, plus 3 Tablespoons lemon juice
- 1 Can artichokes, 14-Ounce, drained and chopped
- 10 Ounces spinach, thawed and squeezed dry
- 1 Loaf bread, rustic style, small, sliced
- 3 Tablespoons olive oil
- ½ Cup Parmesan cheese, 2 Ounces, grated
Instructions
Prepare the Campfire
- Prepare the grill for both indirect and direct cooking, heating to a medium temperature.
- Clean and oil the grates lightly.
Combine the Dip Ingredients
- Whisk the cream cheese with the lemon zest and juice, sour cream, garlic, and half the Parmesan cheese.
- Add salt and pepper to taste.
- Fold in the spinach and artichokes.
- Spoon the mixture into a 9-inch cast iron skillet.
- Sprinkle the rest of the Parmesan on top and cover the pan with foil.
Cook the Spinach Artichoke Dip
- Cook, covered, over indirect heat for 10 minutes.
- Discard the foil, rotate the skillet and cook uncovered for another 18 to 20 minutes until golden brown and bubbly. Take the dip off the grill.
Grill the Bread
- Drizzle olive oil over bread and grill that over the direct heat for 20 to 30 seconds, turning occasionally, until crisp.
- Serve the crispy bread with the warm spinach artichoke dip.
Notes
Heat control: Keep the skillet over indirect heat so the bottom doesn’t scorch.
Serving tip: A trivet under the skillet protects picnic tables.
Nutrition
This campfire spinach artichoke dip is the kind of snack that draws everyone closer to the table and it’s so much better than anything store bought. The creamy center stays hot, the edges pick up a little color, and the grilled bread makes every scoop better. This perfect appetizer is easy to share, simple to keep warm and exactly what you want when the fire’s already going and you want camping food to enjoy in the great outdoors.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
