This was very good - I personally expected a bit more flavor... I added artichoke hearts since I knew hubby would like that. If I make it again, I will leave out the beans. They didn't add anything for me and actually seemed out of place, though I do typically like beans. I would also add about a teaspoon of Tabasco. It was good, just not amazing.
Sausage, Bean, and Spinach Dip
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
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- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 (1-lb.) package hot ground pork sausage
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1/2 cup dry white wine
- 1 (8-oz.) package cream cheese, softened
- 1 (6-oz.) package fresh baby spinach, coarsely chopped
- 1/4 teaspoon salt
- 1 (15-oz.) can pinto beans, drained and rinsed
- 1/2 cup (2 oz.) shredded Parmesan cheese
- Serve with: Corn chip scoops, red bell pepper strips, pretzel rods
- 1. Preheat oven to 375°. Cook diced onion and next 2 ingredients 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 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.
- 2. 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-qt. baking dish; sprinkle with Parmesan cheese.
- 3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.
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