Baked Bison Hickory Sausage and Artichoke Dip
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 153
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 14
- Sodium
- 356
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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
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
Directions
- 1. Preheat oven to 375°F.
- 2. In medium bowl whisk 3 tablespoons parmesan cheese, mayonnaise, sour cream, oregano, pepper and garlic until blended.
- 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).
- 4. Bake dip until heated through, about 20 minutes (30 minutes if chilled).
- 5. Preheat broiler.
- 6. Sprinkle dip with remaining tablespoon of parmesan cheese and paprika. Broil until cheese melts.
- 7. Serve with tortilla chips.