Cast Iron Skillet Chorizo Venison Dip Recipe

Deer season is right around the corner, so it's time to freshen up your favorite venison recipes and maybe even add some new ones to your repertoire, like this Cast Iron Skillet Chorizo Venison Dip.

Served alongside your favorite bag of chips, this dip is the perfect way to polish off the rest of last year's venison or serve up the big buck you'll be bagging this fall. Minced garlic, cilantro, plenty of spices, and a few jalapenos ensure this dip is the perfect balance of spiced and savory for any palate. And, with a whole heap of melted cheese added in, this one-pan dip might just become your favorite comfort food for the cooler evenings that are on their way.

Grab your favorite skillet and get ready to impress your friends at the next dinner party!

Cast Iron Skillet Chorizo Venison Dip Recipe

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Ingredients

• 1 tablespoon olive oil
• 1 pound ground venison
• 1/2 sweet onion, finely diced
• 1 poblano pepper, finely diced
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 2 teaspoons minced garlic
• 1 can Rotel
• 1 8-ounce package cream cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Pepper Jack cheese
• 2 tablespoons Chopped Fresh Cilantro (For Garnish, Optional)
• 1 Roma tomato, diced (For Garnish, Optional)
• ¼ cup pickled jalapeno peppers (For Garnish, Optional)
• Tortilla chips, for serving

Recipe Directions

1. In a large cast iron skillet, heat olive oil over medium high heat. Add in ground venison, onion and poblano pepper. Cook until ground venison is well browned, 5-7 minutes. Season with chili powder, oregano, paprika, cumin and salt. Mix until well combined then add in minced garlic. Cook until fragrant, about 30 seconds.
2. Add in cream cheese, Rotel, Monterey jack cheese and pepper jack and cook until cheese is melted, stirring often.
3. Once the cheese has melted, top with cilantro, jalapenos and diced tomatoes then serve with tortilla chips.

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