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Sausage, Bean and Spinach Dip
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Makes: 6 cups / Preparation time: 15 minutes

Total time: 45 minutes

Make the ultimate spinach dip by adding ground sausage, pinto beans, cream cheese and Parmesan. It’s almost hearty enough to be a main dish.

1 sweet onion, diced

1 red bell pepper, diced

1-pound package hot ground pork sausage

2 garlic cloves, minced

1 teaspoon chopped fresh thyme

½ cup dry white wine

1 package (8 ounces) reduced-fat cream cheese, softened

1 package (6 ounces) fresh baby spinach, coarsely chopped

¼ teaspoon salt

1 can (15 ounces) pinto beans, drained and rinsed

½ cup (2 ounces) shredded Parmesan cheese

For serving:

Corn chip scoops

Red bell pepper strips

Pretzel rods

Preheat oven to 375 degrees. In a large skillet over medium-high heat, cook the onion, bell pepper and pork sausage, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain well.

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-quart baking dish; sprinkle with Parmesan cheese.

Bake for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips and pretzel rods.

Adapted from
Tested by Susan M. Selasky for the Free Press Test Kitchen.


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