by Alexis Senior
As a publication that includes dining reviews in every issue we put out, we think it’s important to support National Nutrition Month, an annual campaign sponsored by the Academy of Nutrition and Dietetics. So we’ll be taking our love of food writing one step further and sharing some healthy recipes with our readers over the next few weeks. For our first recipe, High Plains Bison, which can be found locally at The Meat House, has given us a delicious, low-fat take on artichoke dip.
1 bison hickory smoked sausage link, ¼ inch diced
4 tablespoons grated Parmesan cheese (packed)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
½ teaspoon dried oregano
¼ teaspoon ground black pepper
1 teaspoon granulated garlic
1 (14 oz.) can artichoke hearts packed in water, well drained, chopped into ¼ inch pieces
¼ teaspoon paprika
Preheat oven to 375°F. In medium bowl, whisk 3 tablespoons Parmesan cheese, mayonnaise, sour cream, oregano, pepper, and garlic until blended. Stir in chopped artichoke hearts and diced bison sausage, and then transfer mixture into a small casserole dish. (Can be prepared one day ahead. Cover mixture and refrigerate). Bake dip until heated through, about 20 minutes (30 minutes if chilled). Preheat broiler. Sprinkle dip with remaining tablespoon of parmesan cheese and paprika. Broil until cheese melts. Serve with tortilla chips.
To learn more about bison, its health benefits, and to find other recipes, visit http://www.thebisoncouncil.com. And if you decide to try this dip, let us know what you think in the comments, on Facebook, or on Twitter using #omagchat. Your thoughts may get published in an upcoming issue of Orlando magazine!