Name: Venison Taco Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: Mexican/American
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

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

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Guys. This. Dip. 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.

If you need a quick appetizer to throw together or just love having a delicious high-protein dip to have in the fridge for easy snacking, this dip is for you. It is the perfect addition to taco night, whether you are whipping up Venison Tacos or Fajitas, some delicious Birria Tacos or keeping it low carb with a delicious Taco Salad or Burrito Bowl. When we have salmon on hand, we love making these Air Fryer Salmon Tacos With Mango Salsa. They are so easy to whip up! Lately, I love throwing everything into a baking pan and this High Protein Taco Casserole, is a great option that the whole family loves!

INGREDIENTS AND KITCHEN TOOLS

Olive oil
Yellow onion
Ground venison
Chili powder
Garlic powder
Salt, divided
Black pepper
Lime
Plain Greek yogurt
Softened cream cheese (it mixes easier when soft)
Salsa
Shredded or finely chopped lettuce
Roma tomatoes
Shredded pepper Jack cheese
optional – 1 sliced jalapeno
chips or veggies for serving

Kitchen Tools:

STEP BY STEP

Step 1: Heat the olive oil in a large skillet over medium heat.

Step 2: Add the onion and saute for 3-5 minutes until golden.

Step 3: Add the venison and cook until browned, about 5 minutes.

Step 4: Add the chili powder, garlic powder, 1/2 teaspoon of the salt, pepper and the juice of 1/2 of the lime.

Step 5: Cook for 2 more minutes and remove from the heat.

Step 6: Mix together the Greek yogurt, cream cheese, salsa, the remaining lime juice, and the remaining salt.

Step 7: Spread the yogurt cream mixture into the bottom of a 9×13″ pan.

Step 8: Sprinkle the venison taco meat over the yogurt cream.

Step 9: Top with lettuce and tomato.

Step 10: Add on the cheese and jalapeno if using.

Cooking Tip

You can prep this ahead of time and store it in the fridge. I recommend taking it out 20-30 minutes before serving so it is easier to scoop.

HOW TO SERVE

You can serve right away or refrigerate for a few hours before serving. We like to scoop up this dip with tortilla chips or some crunchy veggies!

PREPPING AND STORING

This dip will keep fine in the fridge if you want to prep it in advance. You can keep it in an airtight container for about 3 days.

OTHER VENISON RECIPES YOU’LL LOVE

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

Scale

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

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

Venison Taco Dip