Ingredients
Scale
- 1 pound ground venison
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 red bell pepper, chopped
- 2 jalapeños, seeded and minced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 8 oz cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- 1 cup Monterey Jack cheese
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
- 3 green onions, sliced
- 1 avocado, diced
- Fresh lime juice from half a lime
Instructions
- Heat olive oil in large skillet over medium-high heat
- Brown ground venison until no longer pink (5-7 minutes)
- Add onion, bell pepper, jalapeños and cook until softened (3-4 minutes)
- Add garlic and seasonings, cook 1 minute
- Reduce heat to low, add tomatoes
- Gradually incorporate cream cheese, shredded cheeses, and sour cream
- Stir in half the cilantro and green onions
- Transfer to serving bowl
- Top with remaining cilantro, green onions, avocado and lime juice
Notes
- Use room temperature cream cheese for smoother melting
- Freshly shredded cheese works better than pre-shredded
- Can substitute lean ground beef if venison unavailable
- Adjust spice level by varying jalapeño and cayenne amounts
- Keep warm in a slow cooker on low for serving
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 285
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.2g
- Protein: 18g
- Cholesterol: 75mg
Keywords: venison queso dip, game meat appetizer, cheese dip, loaded queso, hunting recipes