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SuperBull Elk Queso

Elk Queso Dip

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This cheesy Elk Queso is deliciously creamy, loaded with ground elk and easy to make in your slow cooker. It’s a crowd pleasing appetizer for any party, game day or even a hunting camp snack.

Ingredients

Scale
  • 1 pound Ground Elk
  • Salt and Black Pepper
  • ½ cup Diced Red Onion
  • 2 cans Rotel
  • 1 can Corn, Drained
  • 8 ounces Cream Cheese, Cubed
  • 1 (8 ounce) Block Cheddar Cheese, Shredded or Cubed
  • 1 (8 ounce) Block Monterey Jack Cheese, Shredded or Cubed
  • 1 cup Milk
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Ground Cumin
  • 2 tablespoons Chopped Cilantro, To Garnish (Optional)
  • Tortilla Chips, For Serving

Instructions

  1. In a large skillet over medium heat add in ground elk and cook it until it’s browned, breaking it up as it cooks. Drain any fat if needed then season with salt and pepper to taste. Mix well and remove from heat.
  2. Transfer brown ground venison to a slow cooker. Then add in diced red onion, Rotel, corn, cubed cream cheese, shredded/cubed cheeses, milk, garlic powder, paprika, and cumin. Cover with the lid and heat on low for 3-4 hours, stirring the dip a few times during the cook time. Make sure to get the sides while stirring.
  3. Reduce heat to warm and garnish with cilantro. Serve with tortilla chips for dipping.

Notes

Keep it Warm. Set the slow cooker to the warm setting to serve during your party and the queso will stay perfectly creamy and dip-able.

Skip the Pre-Shredded Cheese. Pre-shredded cheese may be coated in cornstarch or other anti-caking agents that will change the consistency of your queso, usually making it too thick.

Reheat. Reheat leftover queso in the crockpot on low, or in a pot on low, stirring every 10-15 minutes. The consistency may change once it’s refrigerated so you may need to add an additional milk when reheating the dip.

Store. Leftover queso dip can be stored in an airtight container in the fridge for about 3-4 days. Add additional milk as needed when heating it back up.

Freeze. Dip can be frozen for up to 6 months in a freezer-safe container. Just be sure to thaw completely before reheating and add more milk when reheated if needed.

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