Bison Buffalo Dip

Did you know that bison and buffalo are often used interchangeably when talking about the American Bison which can get a little tricky? This is because there is historical and Tribal significance to the word buffalo. But when referring to meat widely available to consumers, “bison” refers to American bison and “buffalo” refers to water buffalo which are common in other parts of the world like Africa and Asia and is imported to the US.

The name is further confused in the United States with the introduction of “buffalo sauce,” which is most commonly used on chicken wings, and originated in Buffalo, New York.

This recipe combines bison meat with buffalo sauce to create a deliciously cheesy bison buffalo dip!

Bison Buffalo Dip

Course Appetizer
Cuisine American
Keyword ground bison
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 10 Servings


  • 20 oz Great Range Premioum Ground Bison
  • 1 tablespoon butter
  • 1 cup onion - chopped
  • 1/2 cup diced tomato & chiles
  • 1 cup sweet corn - drained
  • 2 tablespoons garlic - minced
  • 2 jalepenos - diced
  • 8 oz cream cheese
  • 2 cups cheddar cheese - crumbled
  • 1 cup buffalo hot sauce
  • 1 cup cheddar cheese - shredded + more for topping
  • 2 tablespoons chives - chopped for topping
  • Sour cream - for topping as desired
  • Chips, celery, carrots, pita, etc - for serving


  1. Preheat the broiler in your oven. In a cast-iron skillet over high heat, melt the butter until frothy then add the ground bison. Stir until the bison is browned and cooked through.

  2. Add the onions and diced tomatoes and chiles. Saute until the onion is fragrant, about 5 minutes, then add the onion, minced garlic and jalapenos. Continue to stir to cook the veggies through.

  3. Next, add the cream cheese and cheddar crumbles. Pour the buffalo hot sauce on top and let the cheese melt for a few minutes before stirring the cheese and sauce into the meat mixture. Stir until smooth.

  4. Sprinkle shredded cheddar over the top of the dip and transfer the preheated oven. Broil for 8-10 minutes, until the cheddar on top is melted and bubbly.

  5. Cool for 20-30 minutes or until the cast iron is cool enough to handle but the dip is still warm. Top with sour cream, shredded cheese, and chives as desired. Serve with a side of tortilla chips, celery – and all of your favorite dippables. Enjoy!

Recipe Notes

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