« Back

Venison/Elk Cheese Dip

Printable Version

1 lb. ground venison or elk
¾ C. chopped onion
¾ C. chopped green bell pepper
2 Tbsp. olive oil
1 lb. processed cheese, cubed
15 oz. canned chili without beans
1 C. catsup
½ C. Mansmith’s Barbecue Paste
½ tsp. Mansmith’s Garlic Stuff
1 tsp. Mansmith’s Dry Fire
½ C. shredded cheddar cheese

In a large skillet, cook the ground meat, onion and pepper in olive oil. Stir in next five ingredients. Cook and stir until the cheese is melted. Transfer to serving dish or electric fondue pot (just on warm). Sprinkle cheddar cheese on top. Serve with tortilla chips.