Sausage And Artichoke Dip Food

BAKED BISON HICKORY SAUSAGE AND ARTICHOKE DIP

Steps:

• 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.

SAUSAGE AND ARTICHOKE DIP

Steps:

• In a skillet, cook the sausage until no longer pink.
• Add the green onions and garlic; cook for 3-5 minutes longer.
• Drain and set aside.
• In a bowl, mix together the Greek seasoning, mayonnaise, Parmesan cheese, artichoke hearts and sausage mixture.
• Pour into a greased 2-quart baking dish.
• Bake at 350 degrees for 25-30 minutes or until bubbly and lightly browned.
• Serve warm with tortilla chips.

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA

Steps:

• In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.