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
