We are in the middle of playoffs and soon the big game will be here. This dip would be perfect to serve at your next football party or any other party for that matter. When I first tasted it, I thought it was good. But as I continued to eating the dip got better and better. Everyone loved it and the only bad thing was that I didn’t have enough corn chips to scoop up the dip. Do not make the mistake I did, make sure you buy 2 bags of the big corn chips scoops. Then you won’t have the grumbles coming from your family/friends like I did.
Aren’t those fingers so cute? Those are my baby girl’s.
Sausage, Bean, and Spinach Dip:
- 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
- 2 bags corn chips or 1 bag Pretzel rods
- 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.
- 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.
- Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops and pretzel rods.
Source: January issue of Southern Living Magazine
Advertisements
