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Foil Pack Nacho Cream Cheese Dip Recipe

I made this on Thursday night while camping for all of us.  It was a big hit and takes almost no prep time.


  • 2 sheets of tin foil wrappers
  • 1 250 g container of  Philadalphia Herb & Garlic Cream Cheese
  • 3/4 cup salsa
  • diced tomato
  • sliced green onion


  • Turn the cream cheese over and let it slide out on the double layer of tin foil
  • To cream cheese, add 3/4 cup of salsa and diced tomatoes and sliced green onions right on top of the cream cheese like a tower.
  • Wrap up in foil and make sure the ends are rolled up to stop cheese from leaking into fire.
  • Place foil packet on a hot bbq or grate of your fire for 10-15 minutes.  When it is warm & melted it is ready to take off the fire.

Use your favorite chips (nacho) and serve.

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