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Prep 30min
Total50min
Servings24
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Ingredients
1
lb bulk spicy pork sausage
1
medium sweet onion, finely chopped (1/2 cup)
1
red bell pepper, finely chopped
2
cloves garlic, finely chopped
1
teaspoon chopped fresh thyme leaves
1/2
cup dry white wine
1
package (8 oz) cream cheese, cut into cubes
1
bag (6 oz) fresh baby spinach leaves, coarsely chopped
1/4
teaspoon salt
1
can (16 oz) pinto beans, drained, rinsed
1/2
cup shredded Parmesan cheese (2 oz)
Food Should Taste Good™ cantina tortilla chips, as desired
Fresh thyme sprig, if desired
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Steps
1
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.
2
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.
3
Bake uncovered 18 to 20 minutes or until golden brown. Serve dip warm with tortilla chips. Garnish with thyme sprig.
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Nutrition Facts
Serving Size:1 Serving
Calories
130
Total Fat
9g
0%
Saturated Fat
4g
0%
Sodium
280mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
1g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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