Daily Hampshire Gazette - Established 1786
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Sausage, Bean and Spinach Dip

Makes 6 cups

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 an 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 teh garlic and thyme; cook 1 minute. Stir in the wine; cook 2 minutes or until liquid has almost completely evaporated.

Add the cream cheese, and cook, stirring constantly, 2 minutes or until the cream cheese is melted. Stir in teh spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in the beans. Pour the 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 www.myrecipes.com

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