Smoked Venison Queso Dip 

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheddar

💰Cheaper: processed cheese

Low-fat cheddar reduces calories but maintains flavor

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: colby cheese

Part-skim mozzarella is lower in fat while still melty

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar tanginess with fewer calories

Welcome to Horseband Ranch and introduce the recipe for smoked venison queso dip.

Use ground venison sausage mixed with pork fat and sausage seasoning.

Prepare casoblanco cheese, jalapeno jack cheese, bell peppers, jalapeno peppers, and garlic.

Combine all ingredients in a bowl before smoking.

Place the mixture in the smoker for about 30 to 45 minutes, possibly up to an hour, to melt.

Check the mixture after 10-12 minutes to see the melting progress and smoke color.

Heat about 1.5 cups of whole milk to thin out the dip, adding it gradually as needed.

Stir in the milk until the desired consistency is reached, using about half a cup initially.

Transfer the mixture to the oven for about 10 minutes at 350°F to incorporate the milk and cheese together.

Taste test the dip and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens