Venison Taco Dip
Whether it’s game day, a holiday party, or a last minute gathering, this Taco Dip is the ultimate go-to appetizer. This creamy, cheesy goodness will keep your guests coming back for more… or keep the invites to parties coming. The best part about this taco dip is that it is super simple to make!!! There are also some “healthier” alternatives that can be used in place of the traditional high-fat ingredients found in most dips.
- 1 lb ground venison (any ground wild game can be substituted)
- 1 packet of Ortega Taco Seasoning
- 1 8 oz package Low Fat Shredded Taco Cheese
- 4 oz (1/2 package) neufantel cheese
- 1 5.3 oz container of plain non-fat Greek yogurt (I use Chobani.)
- Shredded Lettuce
- Diced Tomatoes
- Sliced Olives
- Taco Sauce
- Plain non- fat Greek Yogurt
-Preheat oven to 350 degree Fahrenheit.
-Follow the directions on the back of the Taco Seasoning packet. Brown ground meat in a skillet. Drain any fat/liquid. Add water and seasoning packet. Simmer until thickened (just like if you were making tacos).
-Remove taco meat mixture from heat. Add 1 cup of shredded cheese, ½ package of neufantel cheese, and half the container of Greek yogurt to the meat mixture. Stir until all ingredients are melted and combined.
-Pour mixture into an 8X8 or 9X9 inch pan. Sprinkle the top of the dip with MORE shredded cheese (as much as you want) and bake at 350 degrees Fahrenheit until cheese is melted and dip is bubbly.
-Finish the dip with your favorite taco toppings. I sprinkle shredded lettuce, tomatoes, and diced olives. I also spoon dollops of the remaining Greek yogurt on the dip, and drizzle some taco sauce over the top! This is a healthier alternative to sour cream
***I try to use some healthier alternatives for the dip. Neufantel is a substitute for cream cheese. Plain non-fat Greek yogurt is used in place of sour cream. Fat Free shredded cheese is used in place of whole fat cheeses. I also opt to provide celery and carrot sticks for dipping, alongside traditional corn chips.***