Taco Dip

This is another Bambi recipe, but if you do not like venison or don't have any on hand, ground beef will work just fine.

This dip (with beef), along with a pizza dip, was always my mother's go-to party dip. I was never a huge fan of this dip, because I was the pickiest eater as a kid. No matter where we went out to eat, I would order chicken tenders (and a bottle of that heavenly red sauce, ketchup). I didn't even need to see the menu. Needless to say, anything Mexican, no matter how Americanized it was, was not something I would consider. Now I would not consider ordering chicken tenders, because I'd be foregoing something delicious, exotic, and flavorful.

If you like a seven-layer dip, you're sure to like this. It's simpler, because there aren't as many layers, but feel free to add your favorite Mexican ingredients that aren't included below: black beans, jalapeño, corn, etc. Anyway, take a chance with this dip and use any kind of salsa you prefer. Use hot salsa and pepper jack cheese for an added kick. And if you like olives (excuse me while I gag), throw some sliced black ones on the top.

8 ounce cream cheese, softened
1 cup salsa
1/2 pound ground venison with taco seasoning
1/2 cup iceberg lettuce, shredded
1/3 cup green onions, thinly slice
1/3 cup cherry tomatoes, halved
1/2 cup grated cheddar cheese

To make sure the salsa and cream cheese mix well, cream the cream cheese by itself before you add the salsa. That way it will easily incorporate the salsa. Spread the salsa cream cheese into the bottom of the dish in which you wish to use. I always use a very shallow bow.

I made the meat the day before, but if you are making it the day of, ensure that it has cooled to room temperature. I made it the day before and chilled it in the refrigerator overnight. To make it, brown the meat in a skillet. I took a shortcut and used a taco seasoning packet, but if you wanted to, you could add chili powder, garlic, onion, cayenne pepper, oregano, paprika, cumin, and salt to taste. Either way, add the dry ingredients to the ground venison. Toss well, and add about 1/3 cup of water. Cook it until the liquid reduces. Add the cooled meat to the cream cheese mixture.

Top with grated cheddar, lettuce, onions, and tomatoes. Place the dip beside a bowl of tortilla chips and watch the crowd attack!