Layered Bison Dip

Preparation Time: 10 min
Cook Time: 45 minutes
Servings: 15 

INGREDIENTS

• 1 lb. of 100% grass-fed Bison Ground
• 1 onion (I prefer red) finely chopped 
• 2 garlic cloves, peeled and minced
• 2 tablespoons of avocado oil
• 1 tablespoon coconut liquid aminos
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of salt  
• 1 teaspoon of black pepper
• 1 teaspoon of dried oregano
• 1 teaspoon of dried cilantro
• 1 teaspoon smoked paprika
• 1 tablespoon of chili powder
• 1 ½ cups of Mexican salsa or pico de gallo (mild or medium – depending on how spicy you want it)
• 1 fresh jalapeño
• 1 bag of your favorite tortilla chips (You can use Grain-Free Tortilla Chips if you prefer)
• Fresh guacamole (review my guacamole recipe here)

FOR THE REFRIED BEANS 

• 2 cups of soaked beans (2 cans of refried beans if you don’t want to prepare your own beans)
•  3 cups of water
• 1 teaspoon of dried cilantro
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder (add it only if you like to make it a little spicy)
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon of lime juice
• ½ tablespoons olive or avocado oil 

COOKING WARE

• Skillet or Sauté Pan (You can use whatever you have at home)
• Instant Pot
• Baking dish or a baking casserole dish, if you have one.

COOKING INSTRUCTIONS

One day before you plan to cook your layered bison dip, take your bison out of the freezer and place it inside your refrigerator. I recommend putting your bison on top of a plate in case the package leaks. Soaked your beans in water (cover the beans with water).

Drain your beans and place them inside your Instant Pot. Add the water, dried cilantro, salt, black pepper, chili powder, onion powder, paprika, and lime juice. Close the lid and make sure it is locked (make sure you follow the steps of your instant pot regarding safety handling). Select the pressure setting and cook it for 20 minutes. If your instant pot does not allow you to select this amount of time, select the setting that gets closer to that time. Don't open the lid once the time is up. Allow the instant pot to release the pressure and open it once it is safe. It usually will take 15 to 20 minutes for all pressure to release.

While you wait for your beans, heat skillet over medium-high heat, then add ½ tsp. of Avocado oil and onion; once it is translucent, add the garlic. Cook the garlic with onion for another minute or so, stirring it to ensure the garlic doesn't burn. Then add the ground bison, sprinkle the coconut liquid aminos, apple cider vinegar, salt, dried oregano, cilantro, paprika, chili powder, black pepper, and ½ cup of Mexican salsa. Cook bison until all liquid is evaporated. Turn skilled off.

Once your instant pot has released all the pressure. Open the lid carefully, drain your beans, but save the liquid. Place the beans in a blender and add ½ to 1 cup of liquid (depending on the consistency that you like). Heat skillet over medium-high heat, then add 1 tsp. of Avocado oil, transfer your beans to the skillet, and cook them for 8 to 10 minutes. 

Spread refried beans at the baking container's bottom.

Layer ground bison mixture over refried beans. Stir salsa (1 ½ cups of Mexican salsa)

Spread some sliced jalapeño peppers on top.

Enjoy it with your favorite tortilla chips.

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