Venison Cheese Dip Recipe

5 2 4
Venison Cheese Dip Recipe
Venison Cheese Dip Recipe photo by Taste of Home
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Venison Cheese Dip Recipe

Read Reviews
5 2 4
Publisher Photo
This hearty cheesy dip is so yummy that even those who don't enjoy venison will dig right in. "My grandsons put it in a bowl and eat it with a spoon!" writes Karen Smith of Mackinaw, Illinois. "I double or triple the recipe to make sure I have enough."
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound ground venison
  • 3/4 cup chopped onion, divided
  • 3/4 cup chopped green pepper, divided
  • 2 tablespoons canola oil
  • 1 pound process cheese (Velveeta), cubed
  • 1 can (15 ounces) chili without beans
  • 1 bottle (12 ounces) chili sauce
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • Nacho chips

Directions

In a large skillet over medium heat, cook the venison, 1/2 cup onion and 1/2 cup green pepper in oil until meat is no longer pink; drain. Stir in the next six ingredients; cook and stir until the cheese is melted.
Transfer to a serving dish. Sprinkle with cheddar cheese and remaining onion and green pepper. Serve with chips. Yield: 6 cups.
Originally published as Venison Cheese Dip in Taste of Home June/July 2002, p60

Nutritional Facts

2 tablespoons: 67 calories, 4g fat (2g saturated fat), 17mg cholesterol, 300mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 5g protein.

  • 1 pound ground venison
  • 3/4 cup chopped onion, divided
  • 3/4 cup chopped green pepper, divided
  • 2 tablespoons canola oil
  • 1 pound process cheese (Velveeta), cubed
  • 1 can (15 ounces) chili without beans
  • 1 bottle (12 ounces) chili sauce
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • Nacho chips
  1. In a large skillet over medium heat, cook the venison, 1/2 cup onion and 1/2 cup green pepper in oil until meat is no longer pink; drain. Stir in the next six ingredients; cook and stir until the cheese is melted.
  2. Transfer to a serving dish. Sprinkle with cheddar cheese and remaining onion and green pepper. Serve with chips. Yield: 6 cups.
Originally published as Venison Cheese Dip in Taste of Home June/July 2002, p60

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Reviews forVenison Cheese Dip

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MY REVIEW
angi.gates User ID: 3348770 263565
Reviewed Mar. 17, 2017

"This is really, really good. I have made this multiple times without changing the recipe and it comes out great each time. I have made it to go with white rice, yellow rice (because that was all I had on hand at the time), smothered cornbread with it, and tortilla chips. Each time my family ranted and raved about it including my picky 6 year old."

MY REVIEW
l2bake User ID: 2030987 86624
Reviewed May. 25, 2013

"I have made this a lot over the years. It is a favorite of my brother and I. It does make a huge batch tho!!"

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