Cinco De Mayo is coming up and I’m sure you’re tired of making the same old thing. Well how about making queso dip, but with a new twist, let’s add venison!(and if you don’t have venison, feel free to use beef).
My loves a good dip, and this one hits all the marks, it’s creamy, lots of flavor, has a little spice, but not too much! Within 5 minutes of getting done photographing this thing, my husband had already dug into it and the dip maybe lasted a day or two.. it’s that good!
It’s also a great way to use your ground venison, I know we are always looking for new ways to use it besides chili and stew etc etc. So here it is add it to your queso & throw a Cinco De Mayo party.. go wild..literally!
So run to your store today & grab everything you don’t have & make this for Cinco De Mayo, or anytime for that matter.
Hunter’s Queso Dip
Course: Appetizers, Dinner, Field, Recipes, Venison4
servings10
minutes20
minutesIngredients
1 lb ground venison
1-2 TBS of butter
1/2 an onion diced
1/2 a jalapeno diced & deseeded
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp fresh cracked pepper
1 8oz cream cheese
about 1/2 cup of sour cream
1 can of Rotel drained
2 cups colby jack shredded cheese
A dash of heavy cream if needed
For garnish: cilantro, avocado, tomato, green onions
Directions
- In a large skillet on medium heat, brown the venison add salt & pepper. Drain if there is any fat, Remove and set aside.
- Add butter, onion, jalapeno cook until onions are soft & translucent.
- Add cream cheese you can chop it up into squares this will make it easier to melt quicker, add the chili powder, salt & pepper, cumin, and Rotel. Stir this until it is melted and simmering.
- Reduce heat to low and add the shredded cheese a few handfuls at a time, while stirring.
- If the mixture is too thick add the heavy cream, half n half or milk whichever you have.
- Remove from heat, top with the venison, cilantro, avocado, green onions & tomatoes
- Feel free to use the garnishes you like as well & dig in with your favorite tortilla chips.