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Chuckwagon Supply . . . the Dutch Oven Specialists |
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For great spices at great prices go here.
If you have a recipe that you would be willing to share with
our guests, please send us an email to
chuckwagonsupply(at)yahoo.com with your recipe formatted similar
to the one below. Please be sure to give credit to the author of the recipe
including yourself if it is your creation.
This recipe features the use of the
Camp Chef® 5" Dutch Oven with the
Lewis & Clark Commemorative design on the lid. The legs on this
Dutch oven are too short to allow you to cook with charcoal briquettes, so
you will have to cook this in your regular oven. If you are out
camping and don't have a regular oven, put the 5" Dutch oven inside a
larger Dutch oven and then use the briquettes to achieve a cooking
temperature of 350º
to cook the dip.
Name:
Hot Artichoke Dip
Source:
Jane Miles
Category:
Oven Size: 5
inch
Briquettes:
none
Serves: makes 1 ¼ cups
| 4 oz. | cream cheese, softened |
| 1-6½ oz. jar | marinated artichoke hearts, drained, chopped |
| 1/4 cup | mayonnaise |
| 1/4 cup | parmesan cheese |
| 1/2-1 clove | garlic, minced |
| Mix all the ingredients with an electric
mixer on medium speed until well blended. Spoon into a 5 inch
Dutch oven. Bake uncovered at 350º for 20-25 minutes or until very lightly browned. If you are camping and don't have use of a regular oven, place the 5" Dutch oven inside a larger Dutch oven and add enough briquettes to achieve a temperature of 350º. Serve with crackers, baked pita wedges, toasted variety breads, or baguettes. |
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| To make baked pita bread wedges, cut a pita into eight triangles. Place on cookie sheet. Bake at 350º for 10-12 minutes or until crisp. | |
Enjoy!
Hot Artichoke Dip (same recipe, only for an 8" Dutch Oven)
Jane Miles
8" Dutch Oven
6 Bottom Briquettes
12 Top Briquettes
Makes 2½ cups
In a mixing bowl place 1 eight ounce package cream cheese, softened; 1 can (14 ounces) artichoke hearts, drained, chopped; ½ cup mayonnaise; ½ cup Parmesan cheese; 1 clove garlic, minced. Mix all ingredients with an electric mixer on medium speed until well blended. Spoon into an 8" Dutch Oven.
Bake with 6 charcoal briquettes under the oven and 12 charcoal briquettes on top of the oven for 20-25 minutes or until very lightly browned.
Serve with crackers or sliced baguettes.
1011 Nelson Lane
Juliaetta, ID 83535
(801) 920-9004 chuckwagonsupply(at)yahoo.com
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Company Information |
Products/ Services |
Tips
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Recipe Archive |
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& Contacts |