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.
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.
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.