Camping Recipes

Thankful for our Veggies

While historians continue to dispute the fact that the first Thanksgiving meal actually included turkey, which was not a popular food at the time, there is no doubt that vegetables made an appearance at the table. According to, the table fare most likely included dishes made with artichokes, leeks, squash, onions, cabbage, and parsnips.

This Thanksgiving, consider serving up these recipes that incorporate some of the veggies that made an appearance way back in 1621.

Campfire Spinach Artichoke Dip in Foil Packet (serves 6)

Recipe from


1 8-ounce package cream cheese, softened

1 cup sour cream

¾ cup shredded Parmesan cheese

1 cup frozen chopped spinach, thawed and drained

1 16-ounce can artichoke hearts, drained


Stir all ingredients together in a large bowl until well combined. Place dip in center of two layered sheets of foil and roll up ends of foil to seal into a packet. Bake near hot coals, not directly in fire, for about 20-25 minutes. Carefully unwrap to let steam escape and then serve with a sliced baguette or assorted crackers.

Camping Cabbage

Camping Cabbage (serves 8)

Recipe from


1 head of cabbage

1 pound of bacon

¼ cup oil, optional

Salt and pepper to taste


Cook bacon and crumble. Reserve grease from pan. Cut cabbage in half lengthwise and core. Cut each half into four wedges. Place each wedge onto individual squares of foil. Drizzle each wedge with bacon grease or oil. Divide crumbled bacon across the wedges. Sprinkle each wedge with salt and paper. Wrap tinfoil tightly and place on hot coals for about 10-15 minutes until tender.

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