Hot Dips and Camping Trips: 5 Tasty Recipes to Try
Make dips in a pan over the camp stove or campfire, in a fondue pot over canned heat, or in a slow cooker. You can even make the dip in a double boiler, which will help keep it hot longer and allow you to use the warm water in the bottom pan to clean up afterwards.
Here are some hot dip recipes to try on your next camping trip.
Beer and Cheese DipIngredients 1 of 13
1 tablespoon flour
1 teaspoon each dry mustard powder and garlic powder
1/4 teaspoon ground pepper
16-ounce package grated cheese such as Cheddar
1 cup regular, dark, light or non-alcoholic beer (or more to as needed)
Beer and Cheese Dip Part 2Directions 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. Serve with veggie and bread dippers to make a complete meal for two.
Orange Cream Dessert DipIngredients 3 of 13
2 packages, 4 servings each, cook-and-serve French vanilla pudding mix
3 1/2 cups milk
1 tablespoon butter
1 teaspoon each vanilla and orange extract
Note: The pudding can be regular or sugar-free. It takes a patient hand because foods containing sugar and/or milk scorch easily. Cook over low heat and keep stirring.
Orange Cream Dessert Dip Part 2Directions 4 of 13
Prepare pudding with milk according to package directions. Stir in butter and extract and serve warm. Good with sweets such as marshmallows or bits of pound cake. For a healthier dessert, dip with fresh orange sections. Use navel oranges or seedless tangerines that peel easily and come apart in easy sections. Serves 6 to 8 people.
Breakfast DipIngredients 5 of 13
2 cups vanilla flavor Greek style yogurt
1 tablesoon lemon or lime juice
1/4 cup brown sugar
1/2 cup strawberry or raspberry jam
Note: This versatile dip can be used with chunks of fresh fruit, bits of fruitcake, torn bread or toast, or granola bars. The yogurt can be regular or low fat.
Breakfast Dip Part 2Directions 6 of 13
Heat yogurt gently over low heat, gradually whisking in juice, sugar and jam until everything is warm and smooth. Serves 2 to 4 people.
Vegetarian Dinner DipIngredients 7 of 13
1 can condensed vegetarian cream of mushroom soup
1/2 soup can half and half or evaporated milk
1/2 teaspoon crumbled dried thyme
10-ounce can or jar of mushroom stems and pieces, drained
Vegetarian Dinner Dip Part 2Directions 8 of 13
Heat soup, milk and thyme. Whisk over low heat. Stir in mushrooms and serve hot. Serves two people.
Tip: Get a double dose of veggies when you serve this dip with vegetables such as sweet green and red pepper wedges and Belgian endive "boats." This dip also works well with torn chunks of artisan herb bread.
Kicky Shrimp DipIngredients 9 of 13
12- to 16-ounce bag of de-veined, cooked shrimp
1 can condensed cream of celery soup
1 can condensed cream of shrimp soup
1 soup can half and half or evaporated milk
1/2 cup ketchup and 3 tablespoons horseradish OR
1/3 cup wasabi (or more to taste)
Note: You control the heat according to how much horseradish or wasabi you use.
Kicky Shrimp Dip Part 2Directions 10 of 13
Whisk soup, milk and the seasoning of choice over low heat. Give each person a portion of shrimp, plus other dippers such as bits of bread.
Tip: Frozen shrimp will keep up to two days in an ice chest. Seal it in a second bag to keep the smell from invading other foods. Thaw and drain it well, and set it aside while preparing the dip.
More Dip Tips11 of 13
More Dip Tips Part 212 of 13