Tuesday, February 8, 2011

Sausage, Bean and Spinach Dip

Art Found a recipe in Southern Living again for me to try.  He asked me to make this recipe for Super Bowl Sunday. It was DELISH!!!!! Everyone loved it.  I sprinkled some mozzarella cheese over the top prior to baking.  We served it with homemade tortilla chips!


  • 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


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.