Bison Sausage and Artichoke Dip

June 4, 2014

Bison is beginning to make an appearance in markets across the country.  This lean red meat has grown in popularity because of it's health benefits and great flavor.  It's lower in calories and cholesterol compared to other majorly produced proteins (think beef, chicken, pork, turkey etc..) and is rich in iron.  

You can do just about anything with bison as you would with beef or any other meat.  Rub down bison steaks with thyme and garlic and cook them on the grill or use ground bison to make meatballs or burger patties.  

Bison sausage and artichoke dip is an easy party appetizer that your guests will love.  Light mayonnaise and sour cream cut down on calories while the smoked sausage and artichoke hearts amp up the flavor. Enjoy this dip with pita chips, pretzels, or thin slices of bread.

Bison Sausage and Artichoke Dip
Recipe courtesy of The Bison Council

1 bison hickory smoked sausage link, ¼ inch diced
4 tablespoons grated Parmesan cheese (packed)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
½ teaspoon dried oregano
¼ teaspoon ground black pepper
1 teaspoon granulated garlic
1 (14 oz.) can artichoke hearts packed in water, well drained, chopped into ¼ inch pieces
¼ teaspoon paprika

Preheat oven to 375°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.

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