Best Buffalo Deer Camp Dip Recipes
DEER CAMP HOT MUSTARD DIP, (FOR BOLOGNA)
When I hunted deer years ago, in Harrison County, Ohio, at night the guys would gather around a bonfire where we would each ritualistically grab a length of Trail bologna, (originally invented by the nearby Amish people in Trail, Ohio), and ate it without bread, dipping it into our own little bowls of this great hot mustard dip. This dip was an invention of one of our hunting peers who had formerly worked as a full-time fireman, and served as the main cook for himself and his fellow firefighters. This stuff is really easy to prepare and I still whip up a batch once in awhile. It's really flavorful as well as being hot and it's equally tasty with pepperoni salami! Adjust the ingredient amounts to fit your personal needs -- it's essentially "half and half".
Provided by Bone Man
Categories Sauces
Time 20m
Yield 100 serving(s)
Number Of Ingredients 2
Steps:
- The measurement of the banana peppers is 16 ounces of them by volume AFTER they are drained, so you'll probably need a couple of regular-sized jars if you plan to make the full recipe.
- Pour the drained hot pepper slices into a mixing bowl and remove any tops with stems or hard pieces. Don't worry about a few seeds if some are present.
- In a food processor, dump in the drained pepper slices and turn them into "mush".
- In a mixing bowl, blend the pepper mush with the mustard. Store under refrigeration in sanitized jars.
- NOTE: My hunting pals and I have found that this recipe tastes best with one of the following three (fairly tart) brands of mustard: Heinz (my favorite); French's, or; Plochmans. ALSO, I use pepper slices instead of whole peppers because there are very few seeds in the canned sliced peppers.
Nutrition Facts : Calories 4.2, Fat 0.2, Sodium 51.4, Carbohydrate 0.6, Fiber 0.3, Sugar 0.2, Protein 0.3
CAMPERS FAVORITE DIP
Our family craves this cheesy chili dip so much we make two batches, especially for the guys. If you're not grilling out, bake it in the oven. -Valorie Ebie, Bel Aire, Kansas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3-1/2 cups.
Number Of Ingredients 5
Steps:
- Prepare campfire or grill for medium-low heat. Spread cream cheese in the bottom of a 9-in. disposable foil pie pan. Top with chili; sprinkle with cheese., Place pan on a grill grate over a campfire or on grill until cheese is melted, 5-8 minutes. If desired, sprinkle with green onion. Serve with chips.
Nutrition Facts : Calories 250 calories, Fat 17g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 403mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
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