Jennifer Danella
Steps
- Cook the bacon until crisp, drain on paper towels, and crumble. Reserve a small amount for topping.
- Heat a skillet over medium-high heat. Add the ground venison and cook until browned, breaking it into small crumbles. Stir in the BBQ rub and remove from the heat.
- In a large bowl, combine the cream cheese, sour cream, cheddar, Monterey Jack, green chiles, diced jalapeños, cooked venison, and most of the bacon. Mix until well combined.
- Lightly grease a 10–12-inch cast iron skillet and spread the dip evenly inside. Preheat your smoker to 325°F using Bear Mountain Cherry Pellets, then smoke the dip uncovered for 45–60 minutes, stirring once halfway through.
- Add the sliced jalapeños during the final 15 minutes of cooking and continue smoking until the dip is hot, bubbling around the edges, and completely melted and creamy.
- Remove from the smoker and let rest for about 5 minutes. Top with the reserved bacon and serve warm with sturdy tortilla chips.
Ingredients:
- 1 lb. ground venison
- 1 TBSP BBQ rub
- 8 oz cream cheese, softened
- 8 oz sharp cheddar cheese, freshly shredded
- 6 oz Monterey Jack cheese, freshly shredded
- ½ cup sour cream
- 1 (4 oz) can diced green chiles
- 4 jalapeños, 2 finely diced and 2 thinly sliced for topping
- 6 strips bacon, cooked crisp and crumbled
- Tortilla chips, for serving
watch recipe video
