Food editor Andrea Weigl loves a feast of appetizers for the holidays. This recipe, which comes from “The Southern Living Community Cookbook” by Chapel Hill cookbook author Sheri Castle (Oxmoor House, 2014), appeared with a December 2015 story. Read that column HERE.
1 medium-sized sweet onion, peeled and diced
1 red bell pepper, stemmed, seeded and diced
1 pound hot ground sausage
2 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1/2 cup dry white wine
1 (8-ounce) package cream cheese, softened
1 (6-ounce) bag fresh baby spinach, coarsely chopped
1/4 teaspoon salt
1 (15-ounce) can pinto beans, drained and rinsed
1/2 cup (2 ounces) shredded Parmesan cheese
Corn chip scoops, red bell peppers, pita chips and/or pretzels
Preheat oven to 375 degrees.
Cook diced onions, bell pepper and sausage 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 for 2 minutes or until liquid has almost completely evaporated.
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.
Pour mixture into a shallow 2-quart baking dish. (If skillet is ovenproof, bake dip in the skillet, if desired.) Sprinkle with Parmesan cheese.
Bake for 18 to 20 minutes or until golden brown. Serve with chips, pepper strips, pita chips or pretzels.
Yield: about 6 cups.
[gpp_icon type=”summary”] Sausage, Bean and Spinach Dip printable