Hi, Friends! Natalie here from Designer Bags and Dirty Diapers. I was so excited when Hannah asked me to share a dip recipe for her football/tailgate series. I am totally a dip lover, I could easily eat it everyday. I am always excited when I find a new tasty one. I made this dip a few weeks ago and it knocked my socks off. It was so darn good. There were only 4 of us and we seriously almost ate the whole dish. I had saved this recipe out of one of my old Southern Living Magazines. I swear Southern Living never disappoints with their recipes. My picture isn't quite as pretty as Southern Living's but I can assure you it tasted fabulous. This is the perfect dip for your next football party!
Sausage, Bean, and Spinach Dip
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.
Print Recipe HERE