Sausage, Pinto Bean, and Spinach Dip

I have seen this dip floating around pinterest, and was intrigued by the ingredients and raved reviews it had received.  I whipped it up this weekend as a fun appetizer for our guests, and it was a HUGE hit.  It may seem weird to mix sausage, beans, and spinach together, but it comes together beautifully.   The beans give the dip a great texture and substance to balance out the heavier pork.  The spinach, white wine, and thyme are really flavorful undertones, and almost make the dip seem light... which I realize that the words sausage and light are not often used together in the same sentence.. but trust me, it's amazing!  I am 100% replacing the overused sausage, cream cheese, and rotel dip with this one.

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.