Sausage Bean And Spinach Dip Recipe

Ingredients

1

lb bulk spicy pork sausage

1

medium sweet onion, finely chopped (1/2 cup)

1

red bell pepper, finely chopped

2

cloves garlic, finely chopped

1

teaspoon chopped fresh thyme leaves

1/2

cup dry white wine

1

package (8 oz) cream cheese, cut into cubes

1

bag (6 oz) fresh baby spinach leaves, coarsely chopped

1/4

teaspoon salt

1

can (16 oz) pinto beans, drained, rinsed

1/2

cup shredded Parmesan cheese (2 oz)

Food Should Taste Good™ cantina tortilla chips, as desired

Fresh thyme sprig, if desired

Preparation

Heat oven to 375°F. In large skillet, cook sausage, onion and chopped bell pepper over medium-high heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink; drain. Add garlic and 1 teaspoon thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid is almost completely evaporated.

Add cream cheese; cook 2 minutes, stirring constantly, until cream cheese is melted. Stir in spinach and salt. Cook 2 minutes longer, stirring constantly, until spinach is wilted. Remove from heat. Gently stir in beans. Pour mixture into 2-quart casserole; sprinkle with Parmesan cheese.

Bake uncovered 18 to 20 minutes or until golden brown. Serve dip warm with tortilla chips. Garnish with thyme sprig.

Related Video