Sausage, Bean, and Spinach Dip

Sausage, Bean, and Spinach Dip

Ingredients:

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



Directions:

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.

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.

Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chips.

Cheesey Hot Sausage Dip

Cheesey Hot Sausage Dip

Ingredients:

1 pound ground hot pork sausage

1 (10-ounce) can diced tomato and green chiles

1 (8-ounce) package cream cheese, softened

3/4 cup (3 ounces) shredded sharp Cheddar cheese

Corn chips


Directions:

Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well.

Drain diced tomato and green chiles, reserving 1/4 cup liquid.

Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese. Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.