DIP Artichoke Spinach

DIP Artichoke Spinach

Recipe: by Rick Beach

Best baked in a Dutch Oven using a single or double ring of rolls (unbaked dough formed into rolls), surrounding the Dip. Then baking them together in the same Dutch Oven.
Servings 16


  • 12 - 14 oz Marinated artichoke hearts drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
  • 4 Cups Fresh Baby Spinach Chop Coursely after measuring [or 6 oz frozen chopped Spinach thawed and drained]
  • 8 oz cream cheese room temperature
  • 1/2 Cup Sour Cream
  • 1/2 Cup Buttermilk
  • 1/2 Cup Real mayonnaise Not Miracle Whip
  • 1/2 Onion Sweet type finely chopped and sautéed
  • 2 Stalks celery finely chopped and sautéed
  • 1 clove garlic minced sautéed
  • 1 tsp Sriracha Sauce or any "hot sauce"
  • 1 Tbsp Worcestershire Sauce
  • 1/2 Cup Fresh grated Parmesan cheese
  • 1/4 Cup Mozzarella Cheese shredded + more for “serving” topping
  • Salt and pepper


  • Sauté Celery, Onion, and garlic in a small amount of butter. Start celery first and sauté until translucent. Add the onion and continue until translucent. Lastly add the garlic and sauté a short period of time. Do not burn or over cook the garlic or it will turn bitter.
  • If using frozen spinach, thaw and drain it. You can speed this up by microwaving until thaw. Then squeezing with paper towels to absorb any water.
  • Mix all ingredients until uniformly combined.
  • Preheat oven to 375°F
  • Spread in a well-greased glass/ceramic/stone baking dish, tart, or quiche pan so that the dip is about 1 ½ to 2 inches deep.
  • Bake uncovered 30-40 minutes or until light brown spots appear on the surface. Remove from the oven and sprinkle with the ¼ Cup shredded Mozzarella Cheese and garnish with Freshly Ground Black Pepper.
  • Serve hot/warm with bread or crackers.

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This is a variation of traditional Corn Bread. Though much fluffier and more moist. Easy to do in a Dutch Oven over charcoal or fire coals. It is served by spooning it out of the Dutch Oven.
Servings 8


  • 2 Cups Cornmeal
  • 2 Cups Water
  • 1 tsp Salt
  • 1/4 Cup Sugar Optional but many prefer it
  • 4 Tbsp Butter Melted
  • 1 1/2 Cup Milk
  • 3 Egg yolks beaten
  • 4 Egg whites beaten until stiff peaks form


  • Start coals ahead of time so they are hot about the time you mix everything into a batter. Butter the inside of a 10 or 12 inch Dutch Oven.
  • In a sauce pan bring water to a rapid boil. Gradually stir in the corn meal . Continue to stir over low heat until mixture is smooth.
  • Add the Butter and salt and sugar (Optional). Stir slowly. Slowly stir in the milk. Remove from heat. Ever so slowly start adding the hot ingredients into the beaten egg yolks while constantly whisking.
  • Fold in the stiffly beaten egg whites.
  • Have hot coals ready ahead of time.Pour batter into a buttered Dutch Oven. Bake at 350° about 30 minutes. Do not disturb until the 30 minute mark to check. This puffs up and is done when golden brown and puffy. When checking for done-ness. Be ever so gentle not to bang the pot or lid. This is one Dutch Oven dish you don't want to rotate the pot or lid during the baking. Otherwise your bread will "Fall". This is much lighter and more moist than traditional Corn Bread.
  • Serve with a spoon.

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Many people often want to know what the cast numbers or letters mean on the lids, or bottoms of cast iron cookware.

Often times a stand alone number, or letter, is simply a unique mold number.  An identifier the has no relationship to anything other than the mold it was made in.  It was used to identify and make corrections to, or to eliminate a defective master mold, when large batches were poured.

Other numbers or letters may be an indicator of the capacity or size.

For details please follow over to the full page on:

Cast Iron Cookware Size Conversions

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CATHEDRAL GORGE STATE PARK 2020 Dutch Oven Cook-off (Canceled)

This did not come as any surprise.

The Nevada State Parks “Cathedral Gorge Annual Dutch Oven Cook-off 2020” is canceled due to Covid.

This event is always held in September.  Those that have it on your schedule for 2020 need to remove it.  We just received  official confirmation back from a  Cathedral Gorge State Park spokesperson this morning.

We will be updating our various social media locations and websites.  Please spread the word to others you know may have had plans to attend, and not see this changes.

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Hollands Cast Iron

Just when we thought we had seen them all, another unknown is found.  We only say that with tongue in cheek because there seems to be an endless list of Cast Iron Manufacturers.  It is fascinating how many existed in the late 1800’s up until the mid 1900’s.

This Hollands #9 Pot was purchased at a garage sale.  Possible Circa 1890’s to Early 1900’s?  This one is in very good condition.  Valued at $100-$150.

For more info, photos, and the reason you need to test such finds for lead, click Link to full page on Hollands Manufacturing Co.



Hollands 9 Pot

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LASAGNA (8 inch Dutch Oven batch)

LASAGNA (8 inch Dutch Oven batch)

While this recipe was created for Zucchini, you can easily substitute with regular lasagna noodles. I pre-cook normal lasagna noodles, then proceed with the same recipe. Various cheeses can be mixed or matched based on your preference or availability. The quantity is ample for about 4-6 people. Serve with a salad and garlic toast.

Recipe and Photo: Courtesy R Beach
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Servings 4 People


  • 2 Small Zucchini sliced thin lengthwise Or substitute with pre-cooked lasagna noodles – about (8) of the approximately 2×10 sized noodles. See Barilla brand n.397).
  • 1 lb Ground Turkey Could substitute with ground beef or ground chicken
  • 1 Tbs Dried Cilantro flakes
  • 3/4 Sweet Onion diced
  • 1/2 tsp Salt Adjust sauce to taste
  • 1/4 tsp Pepper Adjust to taste
  • 15 oz Fire roasted diced tomatoes (canned) drained
  • 15 oz Tomato Sauce
  • 1 Tblsp Garlic minced
  • 1 Tblsp Dried Italian Seasoning
  • 1 tsp Dried Marjoram
  • 3 cups Fresh Spinach leaves/Baby leaves Loosely Packed to measure
  • 8 leaves Fresh Basil chopped
  • 16 oz Cottage Cheese small curd or Ricotta Cheese
  • 8 oz Mozzarella Cheese Shredded


  • Slice Zucchini thin lengthwise. Lay out on paper towels while preparing other ingredients. This will absorb some of the liquid the zucchini would otherwise generate while baking.
  • Saute: Ground Turkey, Dried Cilantro flakes, 3/4 Sweet Onion diced, plus Salt & Pepper to taste.
  • In a separate bowl Whisk the following: Fire roasted diced tomatoes, Tomato Sauce, Garlic, Italian Seasoning, Marjoram, Salt & Pepper to taste.
  • Coarsely Chop & Mix together: 3 cups Loosely packed chopped fresh spinach leaves, and the chopped basil leaves.
  • Layer in a well greased 8 inch Dutch Oven
  • A little Sauce mixture
  • A layer of sliced zucchini/or noodles
  • A layer of the Sauteed Meat mixture
  • A layer of Small curd Cottage Cheese
  • A layer of shredded Mozzarella Cheese
  • A layer of the chopped Spinach and Basil
  • Repeat the layers
  • End by spreading any remaining sauce on top. Then some shredded Mozzarella Cheese.
  • At this point the 8 inch Dutch Oven will be heaped slightly but will cook down as the spinach wilts. A 10 inch Dutch Oven will work too.
  • In your kitchen, using zucchini, oven bake uncovered @ 375°F for 90 minutes (Uncovered to evaporate the liquid due to the water in the zucchini)

    Using zucchini in camp with Charcoal, bake 90 minutes covered. To get the evaporation required, when baking with charcoal slightly elevate the lid with spoon handles, (regular thin handled eating spoons) to make a slight gap….or some similar method.

    If using regular pre-cooked pasta noodles (Kitchen Oven) reduce the cook time. Bake covered 30 minutes, then uncovered an additional 30 minutes.

    If using regular pre-cooked pasta noodles (Camp Dutch Oven & Charcoal) Bake covered 60 minutes, and Do Not use any air gap technique between the pot & lid.
  • Cook on something covered with foil since a full pot tends to ooze some of the ingredients until it cooks down a bit.


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We made a correction to our Hamburger Bun Recipe

For those of you that subscribe to our email list.  Please be aware we made an edit to the Hamburger Bun Recipe.

It was brought to our attention that we omitted the yeast and its measurement in the ingredient list.  We did have it in the instruction area.  Most experienced cooks might  catch this right away and be able to wing it without the measurement.

We made the correcting edit today.  If you printed out the original recipe, please throw that copy away, and reprint a new copy.  Sorry for any confusion.

For those that don’t know.  The recipes have a “Printer” icon near the top for your convenience.  Just click to print.  No need to mess with copy and paste methods.

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