Baked Bison Hickory Sausage & Artichoke Dip

Prep Time: 15 Minutes Cook Time: 20 Minutes Servings: 4

INGREDIENTS

• 1 bison hickory smoked sausage link, ¼ inch diced
• 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

4 tablespoons grated Parmesan cheese (packed)

DIRECTIONS

• 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.
• Serve with tortilla chips.

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