Cast Iron Camping Cookbook: Easy Skillet Recipes for Outdoor Cooking by Pauline Reynolds-Nuttall

Author:Pauline Reynolds-Nuttall [Reynolds-Nuttall, Pauline]
Language: eng
Format: azw3, mobi, epub
ISBN: 9781647392864
Publisher: Rockridge Press
Published: 2020-06-15T16:00:00+00:00

SPINACH-ARTICHOKE DIP

SERVES 4 TO 6

Prep time: 5 minutes / Cook time: 25 minutes

30 Minutes or Less, Vegetarian

This dip is the perfect snack for sitting around the campfire. Serve it with tortillas or potato chips, French bread, baby carrots, or red pepper slices.

1 tablespoon olive oil

4 cups fresh spinach

1 tablespoon minced garlic

1 (8-ounce) package cream cheese, cubed

1 cup plain Greek yogurt

1 (14-ounce) can artichoke hearts, drained and chopped

½ cup shredded mozzarella

½ cup shredded Parmesan

Salt

Freshly ground black pepper

Red pepper flakes (optional)

1Preheat the skillet over medium heat for 1 to 2 minutes. Move to low heat and heat the oil for 1 to 2 minutes, until hot.

2Add the spinach and garlic to the pan. Cook until the spinach becomes soft, 5 to 10 minutes.

3Add the cream cheese and Greek yogurt. Cook, stirring, for an additional 3 to 5 minutes, or until the cream cheese has melted.

4Add the artichoke hearts, mozzarella, Parmesan, salt and pepper to taste, and red pepper flakes (if using). Cook for an additional 5 to 10 minutes.

5Remove from the heat and serve warm with chips, crackers, bread, or raw veggies.

Tip: Make this at home on the stovetop and warm up in the skillet at your campsite for an even quicker snack.

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