Sausage, Bean, and Spinach

Sausage-Bean-and-Spinach-Dip

Ingredients

  • 1 sweet onion, diced
  • 1 red bell pepper, diced
  • 1 (1-lb.) package hot ground pork sausage
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup dry white wine
  • 1 (8-oz.) package cream cheese, softened
  • 1 (6-oz.) package fresh baby spinach, coarsely chopped
  • 1/4 teaspoon salt
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • 1/2 cup (2 oz.) shredded Parmesan cheese
  • Serve with: Corn chip scoops, red bell pepper strips, pretzel rods

Preparation

  1. Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.
  2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.
  3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.

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