Pheasant Tapatio Dip

Delicious pheasant dip just in time for game day!

Pheasant Tapatio Dip

Looking for a delicious low carb appetizer for game day or for any special occasion? Look no further, we have a winner here for you! Pheasant Tapatio Dip takes a creative spin on your normal chicken buffalo dip but with a little zest from Tapatio Hot Sauce instead. You can serve this with tortilla chips, veggies, or crackers.  This dip doesn’t last long in our house so make sure to make plenty.

Ingredients:

4-5 Pheasant hind quarters cooked in a crock pot and shredded. (You can also use grouse, chucker, huns..etc)  

32oz (1 box) of chicken broth

2 garlic cloves minced

¼ red onion diced

1 package of cream cheese

1 16 oz bottle of Parmesan Ranch Dressing (We prefer the Olive Garden brand)

¼ Cup of Tapatio Hot Sauce

½ Cup of mozzarella cheese.

Feta or blue cheese crumbles for the top.

Directions:

First put the pheasant hind quarters in a crock pot with 4 cups of chicken broth, onion and garlic. Slow cook on low for 7-8 hours. Once cooked, remove and shred meat, discarding any tendons, bones or shot. Put the meat in a separate bowl for now. Save 2 cups of the broth for later. (You can save the rest of the broth for other recipes if you want). Empty out crock pot.

Add the shredded pheasant, 2 cups of broth, cream cheese, parmesan ranch dressing, Tapatio hot sauce, and mozzarella cheese in the crock pot. Turn it up to high. Let sit in the crock pot for about an hour stirring frequently once the cream cheese starts melting.  Mix everything well.  Add the feta or blue cheese crumbles on top.  You can serve warm in the crock pot or store and let cool, store in a glass container and put in the refrigerator to enjoy later. If the dip is too watery you can add another block of cream cheese in the crock pot. The dip will thicken as it cools down.

You can also add more Tapatio if you want it very spicy. Enjoy!

Estimated Nutrition (Per Serving – 1/8 of recipe)

Calories: ~360 kcal

Protein: ~28 g

Fat: ~27 g

Saturated Fat: ~11 g

Carbohydrates: ~4 g

Fiber: ~0 g

Sugars: ~2 g

Sodium: ~820 mg

Cholesterol: ~105 mg

Brenda Mizenko

Cedars Point Kennel

Summerset, SD

206-200-3454

www.cedarspointkennel.com

cedarspoint@outlook.com

Brenda Mizenko is the co-owner of Cedars Point Kennel in Summerset, SD. She is an elementary school teacher in Rapid City, SD and loves making new wild game dishes.