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Sausage, Bean and Spinach Dip
lb bulk spicy pork sausage
medium sweet onion, finely chopped (1/2 cup)
red bell pepper, finely chopped
cloves garlic, finely chopped
teaspoon chopped fresh thyme leaves
cup dry white wine
package (8 oz) cream cheese, cut into cubes
bag (6 oz) fresh baby spinach leaves, coarsely chopped
can (16 oz) pinto beans, drained, rinsed
cup shredded Parmesan cheese (2 oz)
Corn chips, if desired
Fresh thyme sprig, if desired
Heat oven to 375°F. In large skillet, cook sausage, onion and chopped bell pepper over medium-high heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink; drain. Add garlic and 1 teaspoon thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid is almost completely evaporated.
Add cream cheese; cook 2 minutes, stirring constantly, until cream cheese is melted. Stir in spinach and salt. Cook 2 minutes longer, stirring constantly, until spinach is wilted. Remove from heat. Gently stir in beans. Pour mixture into 2-quart casserole; sprinkle with Parmesan cheese.
Bake uncovered 18 to 20 minutes or until golden brown. Serve dip warm with corn chips. Garnish with thyme sprig.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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