Do you love artichoke and spinach dip? Well then this is the recipe for your next Dutch oven gathering! It is a great way to bring a vegetable dish to the gathering that even non-veggie folks will enjoy. The cheese sauce is creamy and makes the spinach and artichokes the star of the show.
To sauté the vegetables, we placed a 12-inch camp Dutch oven on top of our charcoal chimney. The chimney was about half-full and was an easy way to sauté.
.
- Time for Prep: 40 minutes
- Time for Cooking: 45 minutes
- Level of Difficulty: Easy
- Serves 12-14
Ingredients:
- 3 tablespoons butter or oil
- 2 cups diced onion (about 2 medium onions)
- 2 cups diced celery (about 8 stalks of celery)
- 6 cloves of garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup half and half
- 1 cup milk
- 2 cups shredded cheddar cheese
- 8 ounces goat cheese or cream cheese
- 4 packages frozen chopped spinach, thawed and drained
- 4 cups artichoke hearts with tough outer leaves removed/trimmed
- 2 cups roasted red peppers
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne or chipotle pepper
- 1/2 teaspoon ground nutmeg
- 1 1/2 cup Panko bread crumbs
- 1/2 cup grated parmesan cheese
Directions:
- Place 12-inch camp Dutch oven over a heaping pile of charcoal or on top of a charcoal chimney filled half way with hot charcoal. Add butter or oil, diced onions and diced celery and stir until onions are clear and celery softened, about 5 minutes. Add minced garlic and stir for another minute.
- Stir in flour until it has been absorbed by the vegetables and butter, about a minute. Slowly pour milk/half and half in, stirring constantly.
- Stir for a few minutes until sauce thickens. When you drag your spatula through the vegetables and sauce, it leaves an open space behind the spatula.
- Remove from heat.
- Stir in goat and shredded cheddar cheese.
- Add artichokes….
…. and spinach..
… and chopped roasted red peppers 
7. In a small bowl, mix together salt, pepper, cayenne (if you are adding heat), and nutmeg. Stir into vegetable cheese mixture. 
8. Mix bread crumbs and grated Parm in a bowl. Sprinkle evenly across the top of the vegetable cheese mixture. 
9. Bake at 350 degrees Fahrenheit (16 hot charcoal around lid and 9 in a circle beneath) for 30-45 minutes until center is bubbling and topping is golden brown.
Enjoy! 
I adapted this recipe from Taste of Home cookbook Church Suppers – an excellent addition to your Dutch oven cook book shelf! Any of the their recipes that call for a 9×13 dish will work perfectly in a 12-inch camp Dutch oven and are sure to be a crowd pleaser at any gathering.
