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Wild Cheff Southwestern Dip

A tasty southwest-inspired dip. watch out as this one will get your momma to want to slap you!!! It gets very addictive, particularly at deer camp or Tex/Mex parties!

Wild Cheff products needed for this recipe:

Ingredients

  • 1 lb. of ground venison (any variety)
  • 1 1/2 tbsp. of Wild Cheff Tex/Mex Spice Blend
  • 1/2 tsp. of Wild Cheff Chipotle Flakes
  • 2 tbsp. of Wild Cheff Air-Dried Shallots
  • 2 Poblano peppers diced
  • 1 rosted red or yellow pepper, diced
  • 2 packages of cream cheese softened at room temperature
  • 1 container of sour cream
  • 1 8 oz. bag of Mexican blend shredded cheese (without spices)
  • 4 tbsp. of olive oil
  • 2 1/2 tbsp. of salsa
  • Salt, to taste

Instructions

  • 1. Preheat oven to 375-degrees F.
  • 2. Set cream cheese on counter and let come to room temperature. Once at temperature, place cream cheese into a bowl and mix with sour cream.
  • 3. On top of stove, heat up burner on medium high heat. Heat olive oil in large saute pan and add poblano and roasted peppers.
  • 4. When peppers are half-cooked, add venison, shallots, Tex/Mex Blend, Chipotle Flakes and salt, then cook through - stirring regularly.
  • 5. Remove from heat.
  • 6. Pour salsa into cooked burger mixture in pan and stir until it is incorporated.
  • 7. In a casserole or baking dish, pour burger mixture and spread evenly. Sprinkle generous amount of cheese to cover over burger then top with cream cheese and sour cream mixture.
  • 8. Place into oven for 30 minutes.
  • 9. Remove from oven; serve with taco chips.
  • 10. [Note: Great when accompanied by a nice glass of "ice cold" chilled ale or nice glass of Red Zinfandel wine, which pairs well with spicy foods.]

Instructions

  • 1. Preheat oven to 375-degrees F.
  • 2. Set cream cheese on counter and let come to room temperature. Once at temperature, place cream cheese into a bowl and mix with sour cream.
  • 3. On top of stove, heat up burner on medium high heat. Heat olive oil in large saute pan and add poblano and roasted peppers.
  • 4. When peppers are half-cooked, add venison, shallots, Tex/Mex Blend, Chipotle Flakes and salt, then cook through - stirring regularly.
  • 5. Remove from heat.
  • 6. Pour salsa into cooked burger mixture in pan and stir until it is incorporated.
  • 7. In a casserole or baking dish, pour burger mixture and spread evenly. Sprinkle generous amount of cheese to cover over burger then top with cream cheese and sour cream mixture.
  • 8. Place into oven for 30 minutes.
  • 9. Remove from oven; serve with taco chips.
  • 10. [Note: Great when accompanied by a nice glass of "ice cold" chilled ale or nice glass of Red Zinfandel wine, which pairs well with spicy foods.]

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