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
Corn chip scoops
Red bell pepper strips
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