English French

Baked Bison Hickory Sausage & Artichoke Dip

Baked Bison Hickory Sausage & Artichoke Dip

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


  • 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)


  • 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.