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Baked Bison & Artichoke Dip

Source: High Plains Bison
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  Makes: 1 1/3 cup
Spinach and artichoke dip is a favorite of all my friends. Try this twist on a great appetizer by adding Hickory Smoked Bison Sausage. Great on tortilla chips or try dipping pretzel rods for a crunchy alternative. - Chef Forrest
1 High Plains Bison Hickory Smoked Sausage link, 1/4- inch diced
4 tablespoons grated Parmesan cheese (packed)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 teaspoon granulated garlic
1 (14 oz.) can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
Baked Bison & Artichoke Dip Recipe at
Preheat oven to 375 degrees F.

In medium bowl whisk 3 tablespoons parmesan cheese, mayonnaise, sour cream, oregano, pepper and garlic until blended.

Stir in chopped artichoke hearts and diced Bison Sausage and then transfer mixture into a small casserole dish. (Can be prepared one day ahead. Cover mixture and refrigerate).

Bake dip until heated through, about 20 minutes (30 minutes if chilled).

Preheat broiler.

Sprinkle dip with remaining tablespoon of parmesan cheese and paprika. Broil until cheese melts.

Serve with tortilla chips.

Recipe reprinted by permission of High Plains Bison. All rights reserved.
Date Added: 10/21/2009
Part of These Recipe Collections Find Similar Recipes »
 Artichoke Dips and Appetizers
Nutrition Facts per Serving
Yield:   Makes: 1 1/3 cup
Calories: 630
Fat. Total: 40g
Fiber: 26g
Carbohydrates, Total: 45g
Sodium: 1350mg
% Cal. from Fat: 57%
Cholesterol: 90mg
Protein: 32g
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