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| COPYCAT BISON DIP | |
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Bison Dip is sold all over the USA as the house brand of many grocery stores. It's easy to spot! Just look for "enzyme" as the last ingredient. Bison is the only dip to list "enzyme" as the last ingredient. If you still can't find it, here's my copycat recipe. Interestingly enough, this recipe can suffer from the same minor production irregularities as real Bison Dip. The onion and saltiness profile can vary slightly which I suspect is related to the age of the onion ingredients. Parsley or chives? Your choice. Bison Dip is made in recent years with parsley but it used to boast "made with real chives!" 1 (16 oz.) dairy sour cream 1 tbsp. hot water 1 tbsp. dehydrated onion 1 tbsp. dehydrated parsley or dehydrated chives 1/2 tsp. salt 1/4 tsp. sugar 1/4 tsp. Accent (MSG, optional) 1/8 tsp. onion juice (usually available in the spice section of your grocery store) Note: Using dehydrated ingredients is important as it affects texture. Combine dehydrated onion and water and set aside. Wait 10 minutes. In a large bowl vigorously whisk together all ingredients including parsley or chives. Rest dip in refrigerator at least an hour or preferably overnight. VARIATIONS: For lower fat, substitute reduced fat sour cream and increase the Accent by a pinch. For a lights out veggie dip or garnish, substitute dry white wine for the 1 tablespoon water and otherwise follow the recipe. If you have access to actual Bison Dip, just add 1 tablespoon dehydrated onion reconstituted with 1 tablespoon wine and mix. For Bison Bacon Dip (which is a hard find outside of upstate NY), add 1 tablespoon minced bacon or to taste. Submitted by: Olias | |
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