Buffalo Dip made with real buffalo. Very lean and oh so good.
Buffalo dip for us was always made with chicken, several types of cheese and lots of buffalo sauce which is very hot and salty. For New Year’s Eve I decided to go with the real thing and made Buffalo Dip with Buffalo. Let me tell you, buffalo ain’t cheap, but it was worth the splurge. Before I get I into the specifics I want to share the rest of our munchie menu.
Chicken Tenders; regular and barbecued, Spinach Artichoke and Chicken Dip, Guacamole, Pork and Venison Summer Sausage, Cheese, Tortilla Chips and Several Sliced Breads. I guess this was way more than munchie food!
Was it Buffalo Dip or Bison Dip?
I’ve had Bison burgers before and they were awesome. When I checked with the meat market and asked for bison I was told they had buffalo and that it was the same thing. So I did a bit of online research and here is what I found.
*Early American settlers called bison “bufello” due to the similar appearance between the two animals, and the name “buffalo” stuck for the American variety. But it’s wrong. The American bison (Bison bison) lives only in North America, while the two main buffalo species reside in Africa and Asia. A small population of bison relatives called the European bison (Bison bonasus) lives in isolated parts of Poland.
Like buffalo, bison belong to the Bovidae family, which includes more than 100 species of hoofed mammals, called ungulates — buffalo, bison, antelopes, gazelles, cattle, sheep and goats. Two main buffalo species exist: African cape buffalo and Asian water buffalo.
So now we know. At any rate this dip was exceptionally good. The meat is very lean which always rates high in my book and does not taste gamey at all. It is also an excellent source of protein. However, by the time I added tons of cheese and served it with loads of carbs, all of the health benefits kind of went by the wayside. Nevertheless, we enjoyed every bit of it and it was a great way to end a fantastic year and bring in the new one.
*Information from: http://www.livescience.com/32115-bison-vs-buffalo-whats-the-difference.html
- 1 lb. ground buffalo
- 2 TBS onion, minced
- 2 TBS green pepper, finely chopped
- 1TBS chili powder
- 2 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp hot sauce
- 1 can cheddar cheese soup, undiluted
- ½ cup chunky salsa
- 8 oz. cream cheese, softened
- 4 oz. cheddar cheese, shredded
- Preheat oven to 350°.
- Prepare a large skillet with non-stick spray and heat until hot but not smoking.
- Add the ground buffalo, minced onion and chopped green pepper to the skillet and cook meat until is browned (about 10 to 12 minutes).
- Season with chili powder, cumin, salt and pepper.
- If there is any fat from the meat drain it and return the meat and veggies to the skillet.
- Lower heat to medium and add the cheddar cheese soup, hot sauce and chunky salsa.
- Cook, stirring, until the soup and salsa are thoroughly combined.
- Remove from heat and add the cream cheese and shredded cheddar cheese, mixing thoroughly.
- Add the meat mixture to a 1 ½ qt baking dish prepared with non-stick spray and bake in preheated oven for 30-35 minutes.
- Serve with assorted breads.
These are linky parties I’ll be sharing my dip with.
The Dedicated House