Easy venison taco dip is layers of Greek yogurt cream, chili lime spiced ground venison with Pepper Jack cheese and fresh veggies.

Guys. This. Dip.

That is all. Post over.

I’m KIDDING! But really, you have to make this bad boy if you’ve got some venison in the freezer. I added a little bit of citrus to the ground venison meat to combat the heavier flavor and it’s divine. I love how the extra lean meat crumbles perfectly over the Greek yogurt cream cheese mixture.

All you have to do is add a little bit of cheese and veggies of choice over the top of everything. I choose some lettuce, tomato and jalapeno – classic and I like it.

Dip, dip hooray!

Chips non negotiable.

Venison Taco Dip

Easy venison taco dip is layers of Greek yogurt cream, chili lime spiced ground venison with Pepper Jack cheese and fresh veggies.

• Author: Miss AK
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 10 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican/American

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Ingredients

• 1 Tbsp. olive oil
• 1 small yellow onion, finely diced (about 1 cup)
• 1 lb. ground venison
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1 tsp. salt, divided
• 1/4 tsp. black pepper
• juice of 1 lime, divided
• 2 cups plain Greek yogurt
• 8 oz. softened cream cheese (it mixes easier when soft)
• 1/2 cup salsa
• 2 cups shredded or finely chopped lettuce
• 2 Roma tomatoes, diced 
• 1 and 1/2 cups shredded pepper Jack cheese
• optional – 1 sliced jalapeno 
• chips or veggies for serving

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Instructions

1. Heat the olive oil in a large skillet over medium heat. 
2. Add the onion and saute for 3-5 minutes until golden. 
3. Add the venison and cook until browned, about 5 minutes. 
4. Add the chili powder, garlic powder, 1/2 teaspoon of the salt, pepper and the juice of 1/2 of the lime. 
5. Cook for 2 more minutes and remove from the heat. 
6. Mix together the Greek yogurt, cream cheese, salsa, the remaining lime juice, and the remaining salt. 
7. Spread the yogurt cream mixture into the bottom of a 9×13″ pan. 
8. Sprinkle the venison taco meat over the yogurt cream. 
9. Top with lettuce and tomato. 
10. Add on the cheese and jalapeno if using. 
11. Serve right away or refrigerate for a few hours before serving. 

Nutrition

• Calories: 205
• Sugar: 3 g
• Sodium: 143 mg
• Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 156 mg

Keywords: dip, taco, venison, salsa