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Sausage, Bean and Spinach Dip
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Prep Time:
30 minutes
Total Time:
50 minutes
Spicy sausage, spinach, and pinto bean dip, served with Food Should Taste Good™ tortilla chips for a delicious appetizer.
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 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
Instructions:
  • 1. Preheat the oven to 375°F. In a large skillet, cook the sausage, onion, and chopped bell pepper over medium-high heat for 8 to 10 minutes, stirring occasionally, until the pork is no longer pink. Drain any excess fat. Add the garlic and 1 teaspoon of thyme; cook for 1 minute. Stir in the wine and cook for 2 minutes or until the liquid is almost completely evaporated.
  • Add creamy richness with cream cheese and cook for 2 minutes, stirring constantly until melted. Toss in spinach and salt, cooking for an additional 2 minutes until the spinach wilts. Remove from heat and gently fold in the beans. Transfer the mixture to a 2-quart casserole dish and sprinkle with Parmesan cheese.
  • Bake for 18 to 20 minutes until golden brown. Serve the warm dip with tortilla chips and garnish with a thyme sprig.

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