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Step 2. Pre-heat your camp Dutch oven to 375 degrees. Pre-heat 10-inch camp Dutch oven to 375 degrees (23 total briquettes = 16 top/7 bottom). If you are using a different oven size, check our Dutch oven temperature chart to see how many coals you need. Step 3. Prep your ingredients. There is not much prep work for this easy campfire spinach dip.
Pin by Lorraine Duvall on Appetizers and Dips Buffalo chicken dip
3. Mexican Spicy Nuts. Mexican Spicy Nuts by CampingForFoodies. It is good to have a few non refrigerated snacks for camping like these spiced nuts. Foil packets are an easy way to toast nuts. These are tossed with a little chili powder, cumin, honey and olive oil for a slightly spicy and sweet combination.
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Tip: you can also make this hot spinach dip in a baking dish and cook it over medium heat. 4. Roll up the ends of the foil and bake in the campfire {near the hot coals but not in the fire} for 20-25 minutes or until warm and bubbly. 5. Carefully unwrap the packet and serve in a bread bowl, with a sliced baguette or tortilla chips.
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Steps For Making Queso Dip. Step 1: Prepare your meat. You can use ground Beef or Hot Sausage. Cook on medium-high heat until brown and crumbled. Season with Taco Seasonings. If your ground Beef is Frozen you can make Instant Pot Ground Beef from frozen. Step 2: Cut up your Cheese.
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Chocolaty Chips. My two little guys can't get enough of this camping snack that uses just three ingredients and is ready to eat in 15 minutes. The boys like to drizzle on the melted chocolate. Sometimes we replace the potato chips with apple slices. —Jami Geittmann, Greendale, Wisconsin. Go to Recipe. 2 / 25.
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Cut two pieces of aluminum foil large enough to cover the entire meal (about 12″). Layer them one on top of the other. Optional: spray the interior with non stick spray or line with parchment paper. Place recipe ingredients in the center. Bring up the longer edges of the foil and fold together.
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Loaded Cowboy Queso. Loaded Cowboy Queso is the ultimate football dip! This easy appetizer loaded with cheese, beer, black beans, tomatoes and sausage is our family's favorite tailgating recipe. I often serve it with homemade tortilla chips sprinkled with taco seasoning. —Becky Hardin, St. Peters, Missouri.
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1. Peanut Butter Cup S'mores Dip. No campfire needed for this twist on s'mores. Line a round baking pan with aluminum foil, spray it with cooking oil, layer with peanut butter cups, top with jumbo marshmallows, and bake it in the oven at 350 degrees F for about 5-10 minutes, or until the top is golden brown.
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Puppy Chow. View Recipe. "Replaced peanut butter with speculoos to make these!". abeard. You need just four ingredients (rice cereal squares, peanut butter, chocolate chips, and confectioners' sugar) to make this indulgent and easy-to-pack snack. 20 of 21.
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This no-fuss side dish makes a great meal when paired with easy camping recipes like sandwiches and wraps. This is one of the best ways to make a really fast dinner after a long day on the hiking trail. 2. Potato Salad With Bacon And Chives. This make ahead camping potato salad is always a crowd-pleaser.
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Campsite Cooking. Defrost freezer bag and dump contents in 12-inch camp Dutch oven. Simmer covered over medium heat of campfire, charcoal briquettes or camp stove till fully cooked through, about 20 minutes. Serve on crusty hoagie rolls with remaining au jus on side for dipping.
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Instructions. Place the cream cheese block on a foil plate. Top with salsa and sliced green onions. Cover with tin foil. Place on the grill over a campfire to heat. Serve with tortilla chips. This easy campfire dip recipe is great for any get together. The recipe only require 3 ingredients and it's quick to make.
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Campfire Bacon Wrapped Water Chestnuts. Bacon-wrapped water chestnuts are a great snack option for those who want something savory and sweet. They are very simple to prepare and they taste amazing. Every year on our annual camping trip with my husband's huge family, we host an appetizer night at our campground.
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In a large bowl, mix minced jalapenos (reserve a tablespoon for topping), cooked chopped bacon (reserve 2 tablespoons for topping), cream cheese, sour cream, 2 cups of the shredded cheese, salt and pepper. Mix well. Spoon into a disposable 8x8 inch foil pan. Top with remaining cheese, reserved bacon, and reserved jalapeno.
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Prepare campfire or grill for medium-low heat. Spread cream cheese in the bottom of a 9-in. disposable foil pie pan. Top with chili; sprinkle with cheese. Place pan on a grill grate over a campfire or on grill until cheese is melted, 5-8 minutes. If desired, sprinkle with green onion.
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Directions 2 of 13. Put flour and seasonings in a clean bag with grated cheese and shake to coat well. Start heating beer in a pan or fondue pot and gradually stir in dry mixture until everything is melted and smooth. Add more beer if mixture gets too thick. Makes about two cups of hot dip.
