| | Directions | | In 2 qt. casserole, microwave ground venison on high for 2 to 4 minutes, or until meat is no longer pink, stirring once to break apart. Drain. Add cheese, 3/4 cup tomato and the remaining ingredients, except green onions. Mix well. Microwave on high for 4 to 6 minutes, or until mixture is hot and cheese is melted, stirring once. Garnish dip with remaining 1/4 cup chopped tomato and the sliced green onions. Serve with tortilla chips or use as a potato topper, if desired. |
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| Ingredients | | - |  | 1/2 pound lean ground venison, crumbled |
| - | | 1 pound processed cheese loaf with jalapeno peppers, cut into 1 inch cubes |
| - | | 1 cup chopped seeded tomato, divided |
| - | | 1 can chopped green chilies, drained (4 ounce can) |
| - | | 1/4 cup sliced black olives |
| - | | 1/4 teaspoon ground cumin |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/4 cup sliced green onions |
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