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Loaded Venison Queso Dip

Rebecca
This creamy venison queso dip is packed with bold flavors, featuring seasoned ground venison, melty pepper jack and Velveeta cheese, fire-roasted tomatoes, green chiles, and black beans. A splash of beer adds a smooth consistency, making it perfect for dipping with tortilla chips or veggies. Quick, easy, and loaded with flavor—it's a crowd-pleasing appetizer for any gathering!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 248 kcal

Ingredients
  

  • 1 lb ground venison
  • 1/4 cup red onion finely chopped
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded pepper jack cheese
  • 16 oz Velveeta cheese
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 1 4 oz can diced green chiles
  • 1 15 oz can black beans, rinsed and drained
  • 1/4 to 1/2 cup beer

Instructions
 

  • In a deep skillet over medium heat, cook the ground venison, red onion, cumin, salt, and pepper until the meat is browned.
  • Stir in the shredded pepper jack and Velveeta cheese, mixing frequently until fully melted.
  • Add the fire-roasted tomatoes, green chiles, and rinsed black beans. Stir well to combine. Reduce the heat to low and let simmer for about 5 minutes.
  • Pour in 1/4 cup of beer to thin the consistency, adding more as needed until you reach your desired texture.
  • Remove from heat and serve warm with tortilla chips or fresh vegetables.

Notes

  • Adjust the beer amount based on how thick or thin you want the dip.
  • For extra heat, add diced jalapeños or a pinch of cayenne pepper.
  • Swap venison for ground beef or turkey if preferred.
Keyword Loaded Venison Queso Dip