Spinach artichoke dip for 12: cream cheese, Parmesan, mozzarella, spinach and artichoke hearts, mixed at home in a foil pan and heated on the grill at the lot. It takes about 20 minutes of work the night before and about 45 minutes on the grill, and it rides in the cooler until it goes on the heat.
Feeds: 12 · Hands-on: about 20 min · Total: about 65 min
Home gear: a 9 × 13 in. foil pan with a lid or foil, and a clean kitchen towel for squeezing the spinach
Pack for the lot
- Dip, covered, in the cooler
- Chips and the sliced baguette
- Instant-read thermometer
- Spoon for stirring
- Heat-proof gloves or oven mitts
- Charcoal and a chimney starter, or a full propane tank
- Trash bags
Lot notes
- Fuel: charcoal or propane both work. All you need is a cool side for the pan.
- Holding it hot: leave the pan on the cool side with the lid closed and check it with a thermometer now and then. Below 140°F, warm it back up to 165°F. Toss whatever has been out past 2 hours, or 1 hour when it's over 90°F.
- Watch the bottom: foil pans are thin. If the bottom starts to scorch, nest it in a second foil pan.
- Cold until it's on the grill: it's a cream cheese and mayo dip, so it rides in the cooler at 40°F or below until it goes on the heat.
- Cleanup: let the pan cool, fold the foil over the leftovers and toss it.
Can you make spinach artichoke dip ahead of time?
Yes. Mix it in the foil pan up to 2 days ahead and keep it covered in the fridge. Heat it straight from the cooler at the lot until the center reaches 165°F.
How do you keep spinach artichoke dip hot at a tailgate?
Leave the pan on the cool side of the grill with the lid down so it holds at 140°F or above. Toss what's left after 2 hours out, or 1 hour over 90°F.
How much spinach artichoke dip do you need for 20 people?
Make 2 pans: 4 blocks of cream cheese, 1 cup each of sour cream and mayonnaise, 2 cups of Parmesan, 3 cups of mozzarella, 2 packages of spinach and 4 cans of artichokes, plus 4 bags of chips. That feeds up to 24. Put the second pan on when the first is half gone.
Can you use fresh spinach in spinach artichoke dip?
Yes. Wilt 1 lb of fresh spinach in a dry pan, let it cool, then chop it and squeeze it dry the same way as frozen.