Sausage And Artichoke Dip Recipes

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SAUSAGE AND ARTICHOKE DIP



Sausage and Artichoke Dip image

Make and share this Sausage and Artichoke Dip recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 55m

Yield 4 cups

Number Of Ingredients 8

1 lb bulk sausage
1/2 cup chopped green onion
1/2 teaspoon minced garlic
1/2 teaspoon cavender all purpose Greek seasoning
1 1/2 cups mayonnaise
1 1/2 cups grated parmesan cheese
1 (14 ounce) can artichoke hearts, drained and chopped finely
tortilla chips

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.

Nutrition Facts : Calories 481.3, Fat 32.2, SaturatedFat 12.2, Cholesterol 115.9, Sodium 1210.5, Carbohydrate 14.5, Fiber 8.9, Sugar 1.6, Protein 34.5

BAKED BISON HICKORY SAUSAGE AND ARTICHOKE DIP



Baked Bison Hickory Sausage and Artichoke Dip image

Try this twist on a great appetizer by adding hickory smoked bison sausage. It brings tortilla or pita chips to life. Or try dipping pretzel rods for a crunchy alternative.

Provided by Food Network

Time 35m

Yield 4 Servings

Number Of Ingredients 9

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

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.

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

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