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High Plains Bison

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins


  • 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).
  • Preheat broiler.
  • Sprinkle dip with remaining tablespoon of Parmesan cheese and paprika. Broil until cheese melts.
  • Serve with tortilla chips.