Venison Texas Trash Dip

Instructions

1. 01

   Set your grill up for indirect cooking and preheat to 350°F. Allow it to stabilize fully at temperature before adding the dip.

2. 02

   Brown the ground venison either in a skillet on the grill or on the stovetop over medium heat, breaking it up as it cooks. Season with salt and black pepper. Cook until just browned through — do not overcook it as it will continue cooking inside the dip. Drain any excess liquid and set aside.

3. 03

   In a grill-safe skillet or baking dish, combine the refried beans, softened cream cheese, sour cream, diced green chiles, and taco seasoning. Stir well until everything is evenly combined and smooth. Fold in the browned venison, half of the shredded cheddar, and half of the shredded Monterey Jack. Stir to distribute everything evenly throughout the dip.

4. 04

   Place the skillet or dish on the grill over indirect heat. Cook for 20–25 minutes, stirring a couple of times during the first half of the cook to make sure everything is heating evenly and nothing is sticking to the bottom. At the halfway point, top the dip with the remaining cheddar and Monterey Jack cheese. Continue cooking until the cheese is fully melted and the dip is gently bubbling around the edges. If the cheese on top needs a little help melting toward the end, open the bottom vent slightly to increase airflow and push more heat to the top of the dome.

5. 05

   Remove the skillet from the grill and top with sliced jalapeños and fresh cilantro if desired. Serve warm with tortilla chips, Fritos Scoops, or toasted bread for scooping. Keep it warm on the grill over very low indirect heat if serving over a longer period.