When it comes to cooking, I feel like I am most successful when it comes to appetizers and desserts. It may be because those recipes tend to be the simplest, or they are just darn tasty. I am a dip lover through and through and seriously cannot get enough of this recipe.
It was originally posted by Southern Living, but I discovered it on Natalie's blog here. I am no stranger to Natalie's recipes. She doesn't disappoint in the recipes she chooses to make and post on her blog. They are (mostly) simple to make and use ingredients that I can get at our local Walmart, Krogers or Martins. This is important to me because I don't have time during the week to run up to a specialty grocery store an hour away from home. Oh, the joys of living in a small town.
Anyways, did I mention how amazing this dip is? A true testament of this is the fact that I made this two times last week. TWO. And it incredible.
My pictures always end of looking slightly disgusting. Sorry. It's delicious I promise and my photo doesn't do it justice :-)
Sausage, Bean, and Spinach Dip
Ingredients1 sweet onion diced
1 red bell pepper diced
1 (1-lb.) package hot ground pork sausage
Ingredients1 sweet onion diced
1 red bell pepper diced
1 (1-lb.) package hot ground pork sausage
(I used both Jimmy Deans and Bob Evans hot breakfast sausage and recommend either)
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1/2 cup dry white wine, I used a cheap bottle of chardonnay
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
Preparation
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.
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1/2 cup dry white wine, I used a cheap bottle of chardonnay
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
Preparation
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.
I served this with corn chip scoops but you could also use bell pepper strips, pretzel rods or any type of cracker you have on hand.
Thanks again to Natalie for discovering this one!
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