Who doesn’t love a good chip and dip when entertaining family, but when you heat up that spinach dip and throw in some sizzling bacon, stretchy mozzarella cheese and scoop it up with slices of a baguette it makes it 1000 times better.
- 1 cup sour cream
- 250g cream cheese at room temperature
- 3/4 cup shredded Parmesan cheese
- 3/4 cup frozen spinach – drained and chopped
You can also include ingredients like bacon, garlic, mozzarella cheese, green onions and more
Combine all the ingredients into a container so it can be easily stored and ready to take camping. Once combined pop it in the fridge or cooler bag for 4-6 hours, this will really blend all the ingredients together.
Create a tin foil packet by layering two pieces of aluminum foil, then place the spinach mixture in the middle. Make sure to use a few layers of foil, this will help protect the dip from burning and the packet from tearing open.
Simply roll up the ends of the foil and bake in the campfire. Be sure to place the dip near the hot coals but not in the fire. Alternatively you could place the tin foil packet on top of a cast iron grill fry pan
Cook for 20-25 minutes or until warm and bubbly.
Unwrap the packet and serve with a French stick or any other bread you desire.
To keep warm and melted, simply reheat on the fire.