Sausage, Pinto Bean, and Spinach Dip
Courtesy of Southern Living, January 2011
1 sweet onion, diced
1 red bell pepper, diced (i left out)
1 1lb package hot ground pork sausage
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1/2 cup dry white wine
1 8oz package of cream cheese, softened
1 6oz package fresh baby spinach, coarsley chopped
1/4 teaspoon salt
1 15oz can of pinto beans, drained and rinsed
1/2 shredded parmesan cheese
Preheat oven to 375. Cooked diced onions, peppers, and sausage 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 minutes. Stir in wine, cook 2 minutes or until liquid has almost completely evaporated.
Add cream cheese, and cook, stirring constantly, about 2 minutes until the cream cheese is melted. Stir in spinach and salt, and again stir constantly until the spinach is wilted. Gently fold in beans.
Pour mixture in a 2 qt baking dish, sprinkle with parmesan cheese. Bake at 375 for 20 minutes until golden brown. Serve with tortilla chips, corn chip scoops, bell pepper strips, and pretzel rods.