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A skillet with campfire spinach artichoke dip, lemon wedges, shredded cheese, and two slices of bread on a rustic wooden table.
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Campfire Spinach Artichoke Dip

This campfire spinach artichoke dip is a classic crowd favorite, and cooking it over the grill gives it a rustic edge that suits campfire meals perfectly.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Dips
Cuisine: American
Keyword: campfire artichoke spinach dip, campfire spinach artichoke dip, campfire spinach artichoke dip recipe, hot spinach artichoke dip
Servings: 6
Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

Calories: 606kcal | Carbohydrates: 63g | Protein: 21g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 869mg | Potassium: 656mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5130IU | Vitamin C: 19mg | Calcium: 362mg | Iron: 6mg

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