Game Day Cheese Dip
Warm, spiced cheese with fire-roasted tomatoes. Made in cast iron, eaten around the fire.
- calories
- 380
- weight
- 5 oz
- cal / oz
- 76
- protein
- 20 g
- serves
- 6, scales
- prep
- 5 min
- cook
- 10 min
- total time
- 15 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Snack
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Vegetarian
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Olive oil | 1 tbsp | |
|---|---|---|
| Dehydrated onion flakes | 2 tbsp | |
| Dehydrated jalapeño | 1 tbsp | |
| Garlic powder | 1/4 tsp | |
| Chili powder | 1 tsp | |
| Ground cumin | 1/2 tsp | |
| Paprika | 1/2 tsp | |
| Cayenne pepper | 1/4 tsp | adjust to heat preference |
| Canned fire-roasted diced tomatoes | 1 can (14 oz) | keep the liquid |
| Shredded cheddar cheese | 8 oz | vacuum-packed |
| Shredded Monterey Jack cheese | 8 oz | vacuum-packed |
| Salt | to taste | |
| Black pepper | to taste |
Method
- Heat olive oil in a cast iron skillet or pot over medium heat.
- Stir in dehydrated onion, jalapeño, and garlic powder. Let them soften for 2-3 minutes.
- Add chili powder, cumin, paprika, and cayenne. Stir for 30 seconds until fragrant.
- Pour in the canned tomatoes with their liquid. Simmer for 3-4 minutes.
- Remove from heat. Add cheese in two batches, stirring until melted before adding the second batch.
- Season with salt and pepper to taste.
- Serve warm from the skillet with chips or crackers for dipping.
This dip bridges car-camping (with coolers and fresh ingredients) and backpacking (with dehydrated staples). Without cream cheese, the cheese itself provides body—six ounces of cheddar and Monterey Jack carry enough fat to make this work. The canned tomatoes contribute liquid that keeps it from seizing up into a thick paste; you’re after something you can actually scoop.
Dehydrated vegetables rehydrate in the heat of the oil and the tomatoes’ brine. The recipe asks for minimal cleanup and one pot, which matters when you’re eating around a fire and someone hands you their cookie sheet to dip with.
Packing
Mix dehydrated onion, jalapeño, spices, and salt in a quart freezer bag at home. Carry vacuum-sealed cheese and canned tomatoes separately. Olive oil in a small dropper bottle.
Variations
- Car-camping fresh version: Use 1 small fresh onion, 1 fresh jalapeño, and 2 cloves fresh garlic instead of dehydrated. Add 1/2 cup mayonnaise and 4 oz cream cheese for richness. Keep everything in a cooler.
- Hotter: Increase cayenne to 1/2 tsp or add powdered ghost pepper.
- Loaded: Brown 1 lb ground beef before adding vegetables.
- With bacon: Carry 2 oz bacon bits; stir in after cheese melts.
https://www.lodgecastiron.com/blogs/recipe/game-day-cheese-dip