Hot Venison Dip
April 24, 2023, 1:46 PM

Hot Venison Dip (Linda Dahlen)

  • 1-1/2 lbs burger (beef, venison or bear meat)
  • 1 full sized brick of Velveeta cheese – cut into chucks
  • 1 full size cream cheese (cut into chunks)
  • 1 cup shredded cheese (cheddar, colby or mix)
  • 1 small onion minced
  • 2 cans Rotell tomatoes (1 regular, 1 hot)

--Brown the burger and onion in olive oil – salt and pepper to taste

  • 1--In a crock Pot put cut-up Velveeta and cream cheese
  • 2--dump hot browned meat on top of cheeses
  • 3--drain HOT Rotell – save liquid separate from regular Rotell
  • 4--drain regular Rotell – save liquid
  • 5-- ON LOW, heat cheese-meat mixture, stirring occasionally once it starts to melt
  • 6--Add drained regular Rotell to cheese-meat mixture – stir in well
  • 7--If mixture looks too thick add the HOT Rotell juice till dipping consistency
  • 8--When mixture is fully melted, add the drained HOT Rotell and blend in well.

-Tips – adding juice from both Rotells may make dip too runny. If you prefer less zingy dip,

Use the regular Rotell juice from step 4. Above instead of the hot Rotell