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Recipe : Entry # 6124
Name
Kathy Temple
Recipe Title
Hot Venison Dip
Recipe Theme
Appetizers
Cooperative
Baldwin EMC
Ingredients
1 pound ground venison
1 can cream of mushroom soup
1 can cream of celery soup
12 ounces Mexican pasteurized prepared cheese product (such as Velveeta Mexican)
2 cans chopped green chiles (4 1/2 ounces each)
Directions
Brown ground venison. Drain if necessary. Add remaining ingredients and heat, stirring frequently, until cheese is melted.
serve hot in a chafing dish with a sturdy scoop type corn chip or tortilla.