Baked Bison Hickory Sausage and Artichoke Dip

Baked Bison Hickory Sausage and Artichoke Dip
Bison Council

Mix up your appetizers and try this easy artichoke dip with bison sausage. 

4
Servings
107
Calories Per Serving
Deliver Ingredients

Notes

Serving Size: 16.5 ounces (468 grams)
Prep Time: 15 minutes
Total Cooking Time: 20 minutes

Ingredients

  • 1 bison hickory smoked sausage link, ¼-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 black pepper
  • 1 Teaspoon granulated garlic
  • One 14-ounce can artichoke hearts packed in water, well drained, chopped into ¼-inch pieces
  • 1/4 Teaspoon paprika

Directions

Preheat oven to 375 degrees.

In a 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 1 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 or pita triangles.

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
24mg
8%
Carbohydrate, by difference
4g
3%
Protein
4g
9%
Vitamin A, RAE
53µg
8%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
190mg
19%
Choline, total
5mg
1%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Phosphorus, P
125mg
18%
Selenium, Se
4µg
7%
Sodium, Na
333mg
22%
Water
22g
1%
Zinc, Zn
1mg
13%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.