Sausage and Bean Spinach Dip
This Sausage and Bean Spinach Dip is a hearty appetizer full of spicy pork sausage and pinto beans.  Serve warm for a delicious creamy dip with corn chips, pretzel rods, or bell pepper strips. Â
If you were to ask me if I like spinach, the answer would be a quick and hard “No.” Â Sure, I occasionally add it to my fruit smoothies, but I can’t imagine eating it raw in a salad (which my husband loves) or cooked by itself. Â I recently came around on creamed corn, but I don’t know about creamed spinach.
Turns out, maybe spinach is like coconut for me.  It has to be the right recipe.  I would say that I don’t like coconut, yet I LOVE this coconut crumb cake and these blueberry snack bars… both loaded with coconut.
I made this Sausage and Bean Spinach Dip today and I couldn’t get it on my chip and to my mouth fast enough.Creamy, cheesy, and loaded with spinach.
Moral of the story: give spinach another chance. Â Try this Sausage and Bean Spinach dip and I promise it will become your go-to party appetizer or game day recipe!
Ingredients
- 1 sweet onion diced
- 1 red bell pepper diced
- 1 lb hot ground pork sausage
- 2 cloves garlic minced
- 1 tsp fresh thyme chopped
- 1/2 cup dry white wine
- 8 oz cream cheese softened
- 6 oz fresh baby spinach coarsely chopped
- 1/4 tsp salt
- 15 oz canned pinto beans drained
- 1/2 cup Parmesan shredded
Instructions
- Preheat oven to 375 degrees.
- Cook diced onion, diced bell pepper, and pork in a large skillet over medium-high heat, stirring often for 8-10 minutes or until meat crumbles and is fully cooked. Drain.
- Stir in garlic and thyme, cook about 1 minute.
- Stir in wine and cook for 2 minutes or until liquid has almost completely evaporated.
- Add cream cheese, stirring constantly, until the cream cheese is melted- approximately 2 minutes.
- Stir in spinach and salt. Cook 1-2 minutes, stirring constantly, until the spinach is wilted.
- Gently stir in beans.
- Pour mixture into a 2qt baking dish and sprinkle with Parmesan cheese.
- Bake for 18-20 minutes.
This was yummy… even with the spinach 🙂