Half of my heart belongs to dips…
Dips of all kinds. Hot dips, cold dips, dessert dips. Anything I can scoop with a chip, cracker or even a spoon (don’t judge). There is just something about eating your weight in cheesy gooey goodness that soothes my soul. Smoked venison queso dip is one of my absolute favorites.
This dip has it all. Substance from the meat, gooey cheese, a kick from the peppers and a rounded smoky flavor. It is perfect with tortilla or corn chips, over fries, or even slathered on a burger!
7 ingredients to deliciousness
A dip this easy deserves to be made. Combine your cheeses, canned chilies and tomatoes, cream of mushroom soup, spices, and venison and warm on the smoker (it could also be baked) until creamy and cheese is melted. It doesn’t get any more simple than that!
A recipe that can be dumped together will always have a spot in my kitchen. To make cleanup a breeze, I like to use these foil bbq pans. Wes will use every dish in the house making one meal but I on the other hand will do anything I can to avoid dishes! Opposites attract, right?!
Smoked and meaty
We have used a few different meats in this dip. I appreciate the versatility of it! Ground venison is by far the easiest, but wild boar chorizo, pulled pork or even ground beef would do. For our seasoning mix, we love The Sausage Maker Mexican Chorizo Mix This queso makes the best nachos- our favorite lineup includes queso, pulled pork, jalapeños, fried onions, and black beans. YUM!
We hope you love this recipe as much as we do, let us know what you think in the comments below!
Smoked Venison Queso Dip
This smoky hearty dip is sure to be a crowd pleaser!
Ingredients
- Ground Venison- 1 lb
- White Queso Velveeta Cheese- 2 lb, cut into 1 inch cubes
- Smoked Gouda- 1 lb, cut into 1 inch cubes
- Fire Roasted Diced Tomatoes and Green Chilies- 1 10 oz can
- Green Chilies- 1 10 oz can (sometimes we add to if we are feeling spicy!)
- Cream of Mushroom Soup- 1 10 oz can
- The Sausage Maker Chorizo Mix, or Your Favorite Spice Blend- 1 tbs
- Tortilla chips- for dipping
Directions
- Step 1 Over medium heat, cook venison over medium heat in a medium sized skillet. Cook until browned, breaking into small chunks as you stir. Remove from skillet and set aside.
- Step 2 Preheat your smoker or oven to 375 degrees.
- Step 3 In a smoker safe pan or foil bbq pan, combine Velveeta, gouda, fire roasted tomatoes and chiles, cream of mushroom soup, cooked venison and seasoning.
- Step 4 Place pan on the smoker and close the lid. Allow to cook until the cheese is melted, stirring several times as it cooks to ensure all ingredients are well combined.
- Step 5 Remove from smoker and serve warm with chips or dipper of your choice! Enjoy!
