Continuing with our campfire dip ideas, this week we are featuring 2 recipes that are sure to be a crowd pleaser after a long day of biking and exploring.
Grilled Jalapeno & Artichoke Dip
Bringing smokey notes and some added kick, this Grilled Jalapeno & Artichoke dip is the campfire version of the much-beloved classic.
1 jalapeno
4 oz. cream cheese, softened
4 oz (about ½ cup) plain whole-fat Greek yogurt
1 oz (about ¼ cup) finely shredded Monterey jack cheese
⅓ cup artichoke hearts, chopped (choose ones packed in water, not in a marinade)
Salt to taste
Place the jalapeno on the grill over your campfire. Roast, turning occasionally, until charred. Remove and wrap in foil or place on a plate covered by an overturned bowl to let it steam. After a few minutes, peel the charred skin off. De-seed and finely chop.
In a medium bowl, place the cream cheese, Greek yogurt, Monterey jack cheese, chopped artichoke hearts, and the chopped jalapeno, stirring until combined. Season with salt.
Queso Fundido
It’s hard to go wrong with a skillet full of melted cheese! This authentic Queso Fundido combines Oaxaca, Chihuahua, Manchego cheeses to create warm, smooth, and creamy deliciousness.
1-2 poblano peppers
1 cup Oaxaca cheese, coarsely shredded
¼ cup Manchego cheese, coarsely shredded
½ cup queso Chihuahua, coarsely shredded
Salt to taste
Place the poblanos on the grill over your campfire. Roast, turning occasionally, until charred. Remove and wrap in foil or place on a plate covered by an overturned bowl to let it steam. After a few minutes, peel the charred skin off. De-seed and cut small pieces.
Place a small cast iron skillet over your campfire. Add the chopped poblano and the cheeses, stirring as needed until the cheeses have melted and combined. Season with salt, if needed.
