Sausage, Bean And Spinach Dip

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It's that time of the year again...football season (yawn).   Me, I just like the food and being able to go to the movies with my married non football watching girlfriends; and they are delighted to finally catch the latest "chick flick" with someone who will truly appreciate it.  As long as they are allowed to hang out with their buddies and there's plenty of food and beer in the fridge, husbands are in guy heaven...  It's a terrific situation for all involved.  Bring it on!

In order to qualify for football season fare, the recipe must be spicy, rich, hot, burp inducing and loaded with  calories.  Oh, and it has to go with chips and beer...that's all.

This is a good one...fits all of the requirements!


Yield: Makes about 6 cups


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

Serve with: Corn chip scoops, red bell pepper strips, pretzel rods


Preparation

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.



Brent Grainger, Birmingham, Alabama, Southern Living