|Recipe : Entry # 6124|
|Hot Venison Dip|
|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)
|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.