Baked Bison Hickory Sausage and Artichoke Dip

2014-07-26
  • Yield : 4 Servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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Ingredients

  • 1 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

Method

Step 1

1. Preheat oven to 375°F.

Step 2

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

Step 3

3. 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).

Step 4

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

Step 5

5. Preheat broiler.

Step 6

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

Step 7

7. Serve with tortilla chips.

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