Baked Bison and Artichoke Dip
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
- 4 tablespoons grated Parmesan cheese, divided
- 3 tablespoons light mayonnaise
- 3 tablespoons light sour cream
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- One 14 ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
- 1 High Plains Bison Hickory Smoked Sausage link, 1/4 inch dice
- 1/4 teaspoon paprika
Preheat the oven to 375 degrees F.
In medium bowl, whisk 3 tablespoons Parmesan cheese, mayonnaise, sour cream, oregano, pepper and garlic until blended.
Stir in the 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 the dip until heated through, about 20 minutes (30 minutes if chilled).
Preheat the broiler.
Sprinkle the dip with the remaining tablespoon of Parmesan cheese and paprika. Broil until the cheese melts.
Serve with tortilla chips.
Recipe reprinted by permission of High Plains Bison. All rights reserved.
nutrition information per serving
630 calories; 40g total fat; 90mg cholesterol; 1350mg sodium; 45g carbohydrates; 26g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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