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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: 
Appetizers
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.

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.

Chuckwagon Supply
1011 Nelson Lane
Juliaetta, ID 83535
(801) 920-9004 chuckwagonsupply(at)yahoo.com
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