Wild Game Buffalo Dip

Midwestern Cooking Series:

Bringing you the best of midwestern cooking with a wild game twist!

Football season is here and with it comes the need for tailgate appetizers! We're bringing you a crowd favorite, buffalo dip and adding a wild game element.

Duration: 30 Minutes

Serves: 6-8 people

Chef's Notes

You can use any wild game you have on hand, but we recommend Pheasant, Chukar, or even Ground Venison / Elk! For this recipe, we lightly seasoned Chukar breasts with Traeger Rub, grilled and finely diced them. Roasting an entire bird and shredding the meat after is another great option.

Note: This recipe has some heat, if you are looking for a less intense taste increase the cream cheese to another 1/2 - full 8oz block, or decrease the amount of wing sauce. If you're looking for more heat, amp up the wing sauce!

Ingredients

• 1 lb cooked Chukar diced or shredded

• 8 oz cream cheese softened

• 1 cup ranch dressing

• 1/2 cup Hot Wing Buffalo Sauce

• 1 1/2 cups shredded cheddar cheese

• Chives (optional for topping)

• Salt and Pepper to taste

Optional for serving

• Tortilla Chips

• Pita Bread

• Celery Sticks

• Crackers

Preparation

1. Prepare meat through roasting, grilling, or baking. Dice or shred to small bite size pieces

2. In a large sauce pan on low / medium heat combine meat, cream cheese, shredded cheddar cheese, hot sauce, and ranch. Stir continuously as cheese softens and melts to combine all flavors.

3. Adjust hot wing sauce and cream cheese quantity to desired taste

4. Salt and pepper to desired taste

5. Pour into crock pot, leave on low for duration of tailgate

6. Top with chives and serve with desired dippers

7. Crack open a cold one and start dipping!