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Backwoods Bound Venison Queso Dip
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~ 1 packet Backwoods Bound Chili Seasoning Mix
~ 2 lb's ground vension
~ 1 small onion, finely chopped
~ 1 can diced tomatoes, drained
~ 2 – 3 jalapeno peppers, seeded, finely chopped
~ 1 – 8 oz. pack cream cheese, cut into cubes
~ 1 lb. shredded pepper jack cheese
~ 1 lb. shredded extra sharp cheddar cheese
~ 2 – 12 oz. cans evaporated milk
~ 3 tbsp. cornstarch
~ your favorite hot sauce
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Mix the Seasoning mix with the venison and brown in a skillet. Drain. Remove half of the meat and freeze for later use.
In a crock pot, add the meat, onion, tomatoes, peppers and cheeses.
In a bowl, whisk the cornstarch and milk together. Pour into crock pot.
Cover and cook on low 1 – 1 1/2 hours until the cheese is melted and smooth. Stir occasionally.
Stir in up to a 1/4 cup of your favorite hot sauce or let folks spice up their own on their plates.
Serve warm with your favorite tortilla chips and enjoy.
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