This baked Buffalo bison dip has all the flavor elements of anything Buffalo, plus real buffalo. You’ll want to serve this creamy, cheesy, very meaty hot dip with at least 2 spreaders, so that nobody has to wait their turn to dive in.
Preparation Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 16
Ingredients
- 2 tablespoons butter
- 2 pounds ground bison
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 yellow onion, diced
- 1/3 cup hot sauce, such as Frank’s or other Louisiana-style hot sauce, or to taste
- 8 ounces cream cheese, at room temperature
- 8 ounces grated pepper Jack cheese, divided
- 3 ounces blue cheese, crumbled, divided
- 1/2 cup diced celery
- 1 pinch cayenne pepper
- 1/4 cup sliced green onions (optional)
- 2 tablespoons chopped celery leaves (optional)
Steps
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a skillet over high heat and add bison. Season with salt and pepper, and cook, stirring, until deeply browned and crusty, breaking into very small crumbles with a spatula, about 5 minutes.
- Add onion, reduce heat to medium, and cook until onion is translucent, a few minutes more. Stir in hot sauce, and turn off heat. Let cool while preparing remaining ingredients.
- Add cream cheese to a large bowl. Reserve a few tablespoons of grated Jack cheese and blue cheese, and add the rest to the bowl. Add meat mixture and diced celery and stir until thoroughly combined.
- Transfer to a 2-quart baking dish, and top with reserved cheese. Dust with cayenne if desired.
- Bake in the preheated oven until dip is heated through, and cheeses on top are melted, 10 to 15 minutes. Let rest 10 minutes before serving. Garnish with more diced celery, green onions, and chopped celery leaves. Serve with sliced bread or tortilla chips.
