Super Bowl Appetizer: Venison Jalapeno Dip in a Sourdough Bread Bowl
Channel: Wide Open Spaces
Date: 2024-02-07

GAME ON 🏈 Whichever team you’re rooting for, this San Francisco-inspired Sourdough Bread Bowl Venison Jalapeño Dip will win over your crowd!

✍️ What you’ll need:
½- 1 pound ground venison: For a creamier dip, use ½ pound of venison.
1 teaspoon garlic powder
1 teaspoon onion Powder
1 teaspoon salt
8 ounces cream cheese, softened
¼-½ cup chopped jalapeños
1 (4 ounce) can green chiles, drained
1 1/2 cup shredded cheddar cheese, divided
½ cup sour cream
2 round loaves of sourdough, divided: The second loaf is used for dipping but can be substituted for chips, crackers, and veggies.

🥖 How to make it:
1. Preheat the oven to 375 degrees F.
2. In a large skillet over medium-high heat, brown venison. Drain if needed then season with garlic powder, onion powder, and salt.
3. Transfer venison to a large bowl. Add in cream cheese, jalapenos, green chiles, sour cream, and ½ cup of cheddar cheese. Mix well until ingredients are equally distributed.
4. Cut the top crust off the sourdough using a sharp knife, then hollow out the center, leaving no more than one inch around the outside of the bread.
5. Place the venison cream cheese mixture into the loaf. Top with the remaining cheddar cheese
6. Bake in the oven for 25 minutes.
7. Optional: While its baking, cut the second sourdough loaf into even slices, about ½ inch thick. Cut again into better serving sizes if needed.
8. Top with additional Jalapenos to taste. 🌶️

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