Name: Malcom's Deer Camp Cheese Dip
Ingredients: 1 1/2lb Ground Deer; 2lb Velvetta Cheese; 8oz cream cheese; 1/2 cup sliced pickled jalapeno; 2 Tablespoons Malcom’s Grande Gringo Mexican Seasoning; 2 cans Rotel tomatoes and green chilis; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon ground cumi; 1 Tablespoon Mexican style hot sauce

Deer Camp Cheese Dip is a favorite around our camp.

Malcom's Deer Camp Cheese Dip

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Ingredients

1 1/2lb Ground Deer
2lb Velvetta Cheese
8oz cream cheese
1/2 cup sliced pickled jalapeno
2 Tablespoons Malcom’s Grande Gringo Mexican Seasoning
2 cans Rotel tomatoes and green chilis
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumi
1 Tablespoon Mexican style hot sauce

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Directions

Preheat oven or grill to 350 degrees.
In a deep enamel coated cast iron skillet over medium heat add deer meat. Season with Grande Gringo, ground cumin, garlic powder, and onion powder. Add sliced jalapenos and cook until meat is brown.
Remove from heat and add cubed Velvetta cheese, cream cheese, and Rotel.
Stir to combine and add hot sauce.
Place in oven and cook for one hour or until cheese is completely melted. Stir every 15 minutes.
Serve with plenty of tortilla chips for dipping.

Deer Camp Cheese Dip

Malcom's Deer Camp Cheese Dip

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