I made this dip recently for a gathering and was amazed at how quickly it was devoured and how everyone raved about it!
The melangé of spicy pork sausage, cream cheese, pinto beans, white wine and Parmesan turns into a warm, hearty dip for a tailgate spread on game day.
Leave it to Southern Living to print another great recipe, it’s almost hearty enough for a main dish. Use regular sausage instead of hot, if you don't care for the heat.
This is perfect grub for the next time you cheer your team on!
GO CUBBIES, GO BEARS!!!
Sausage, Bean and Spinach Dip
1 sweet onion, diced
1 red bell pepper, diced
1 (1-pound) package hot ground pork sausage
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ cup dry white wine
1 (8-ounce) package cream cheese, softened
1 (6-ounce) package fresh baby spinach, coarsely chopped
¼ teaspoon salt
1 (15-ounce) can pinto beans, drained and rinsed
½ cup (2-ounces) shredded Parmesan cheese
Preheat oven to 375 degrees.
Cook onion, peppers and sausage in a large skillet over medium-high heat, stirring often, for 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 evaporated.
Add cream cheese, and cook, stirring constantly, about 2 minutes, until cheese is melted.
Stir in spinach and salt and cook, stirring constantly, until spinach is wilted.
Gently stir in beans.
Pour mixture into baking dish, sprinkle with Parmesan cheese.
Bake at 375 degrees for 18 to 20 minutes or until golden brown.
Serve with: Corn chip scoops, red bell pepper strips, pretzel rods, or your favorite