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Loaded Venison Queso Dip Recipe
Ash Tyrrell

Loaded Venison Queso Dip Recipe

When I made this Loaded Venison Queso Dip for the first time, I didn’t expect it to be such a crowd-pleaser—but wow, it disappeared fast! The mix of creamy cheese and bold spices with tender ground venison was just too good.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb ground venison – lean and flavorful it’s a great alternative to beef
  • 1 small red onion finely chopped – adds sweetness and texture
  • 1 tsp ground cumin – gives the dip a warm earthy flavor
  • ½ tsp salt – enhances all the ingredients
  • ½ tsp black pepper – just enough for a subtle kick
  • 1 cup shredded pepper jack cheese – melts well and adds a little heat
  • 8 oz Velveeta cheese cubed – makes the dip silky and smooth
  • 1 can 10 oz fire-roasted diced tomatoes – smoky and sweet
  • 1 can 4 oz diced green chilies – mild heat and brightness
  • ½ cup canned black beans rinsed and drained – for added texture and protein
  • ¼ cup light beer – thins the dip and adds depth optional

Method
 

  1. Heat a deep skillet over medium flame. Add the ground venison, chopped red onion, cumin, salt, and pepper. Stir occasionally and cook until the meat is browned and the onions have softened. You want the venison fully cooked but still juicy.
  2. Turn the heat to low and stir in the pepper jack and cubed Velveeta. Keep stirring gently so the cheese melts evenly without sticking to the bottom. It should turn into a rich, creamy base that smells amazing.
  3. Now, add in your fire-roasted tomatoes, green chilies, and black beans. Stir everything to combine and let it simmer on low for about 5 minutes. This helps all the flavors blend beautifully and thickens the dip just enough.
  4. Pour in the beer little by little, stirring until you get your ideal dip consistency. If you want it thinner, add a bit more. If you're skipping the beer, a splash of milk or broth works fine too.
  5. Take the skillet off the heat and transfer the dip to your serving dish. I like to sprinkle some fresh cilantro or chopped chilies on top for a pop of color. Serve warm with tortilla chips or crunchy veggies—and dig in!

Notes

  • Use freshly shredded cheese instead of pre-shredded to help it melt better.
  • Don’t walk away while melting the cheese—it burns fast if left unattended.
  • I usually pre-cook the venison a day ahead if I'm hosting, which saves time.
  • If you have a small slow cooker, keep the dip warm in it during parties.
  • Add a splash of milk when reheating to bring it back to its creamy texture.