7 Layer Bison Taco Dip
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Serves: 6-8
Created By: Created by Maddie & Kiki, Canada's Favourite Female Grillmasters
- Preheat cast iron skillet over high heat on the grill or stove top for 5-6 minutes.
- Add the oil, and allow to heat for another minute before adding the bison. Cook the bison, stirring occasionally, until it develops a golden brown colour, about 10-12 minutes. Add the taco seasoning, and stir to combine. Remove from heat. Allow to cool completely.
- Combine the sour cream and cream cheese together, and mix thoroughly. Mix the green pepper with the jalapeño pepper.
- Using a tall sided 8×8” container (ideally 3 inches deep), layer all the ingredients together. We recommend the following order for the most visually appealing layer dip: cream cheese mixture first at the bottom, then the bison, corn, salsa, peppers, black olives, guacamole, green onions, cheese, cilantro.
- Garnish with more black olives, green onions, and finely chopped cherry tomatoes. Cover and chill until ready to serve!
More Chef Recipes
- Peppery Bison Brie Burger with Kohlrabi & Apple Slaw – Chef Leandro Vega
- Seventh Fire Burger – Chef Rich Francis
- Surf n’ Turf Bison Burger – Chef Ben Kelly
- Wild Spicin’ Bison Burger – Maddie & Kiki
- Grilled Bison Dressing – Maddie & Kiki
- Warm Bison Steak Salad – Claudio Aprile
- Bison Steak with Truffle Fries – Top Chef Winner Erica Karbelnik
1 tbsp (15ml) avocado oil
1 454g package of Lean or Extra Lean Ground Noble Premium Bison
1 24g package Taco Seasoning Mix (low sodium, if desired)
1/2 cup (4 oz) sour cream
1/2 cup (4 oz) cream cheese (we used a jalapeño & cheddar one!)
1 green bell pepper, finely chopped
1 jalapeño, finely minced
3/4 cup (6 oz) shredded Tex Mex cheese blend
1 375ml (12.5 oz) can sliced black olives, drained
1 342ml (12 oz) can corn niblets, drained
2/3 cup (158 ml) salsa
3/4 cup (6 oz) guacamole
1 bunch green onions, finely sliced
1/2 cup (4 oz) cilantro – finely minced (optional)
Cherry tomatoes, for garnish (optional)