Baked Bison Hickory Sausage & Artichoke Dip
Try this twist on a great appetizer by adding High Plains Bison's hickory smoked bison sausage. It brings tortilla or pita chips to life. Or try dipping pretzel rods for a crunchy alternative.
- 1 High Plains Bison hickory smoked sausage link, ¼ inch diced
- 4 tbsp grated Parmesan cheese (packed)
- 3 tbsp light mayonnaise
- 3 tbsp light sour cream
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- 1 tsp granulated garlic
- 14 oz can artichoke hearts packed in water, well drained, chopped into ¼ inch pieces
- 1/4 tsp 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).
Sprinkle dip with remaining tablespoon of Parmesan cheese and paprika. Broil until cheese melts.
Serve with tortilla chips.