Sausage And Artichoke Dip Recipes

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.

THE BEST SPINACH ARTICHOKE DIP

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.

ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice; pulse until smooth. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, deep 4-cup casserole dish and bake until lightly browned and set, about 1 hour. Serve warm with crackers.