Sausage, Bean, and Spinach Dip
Sausage, Bean, and Spinach Dip is anything but your run-of-the-mill sausage cream cheese dip. Served warm, this hearty sausage dip is flavored with white wine, fresh spinach, and thyme giving it a depth of flavor that's irresistible. Creamy and delicious, Sausage, Bean, and Spinach Dip served with tortilla or corn chips is one of my family's favorite party appetizers. It’s perfect for Super Bowl or March Madness viewing parties, tailgate parties, or any other get-together. When I make Sausage, Bean, and Spinach Dip for parties, I like to cook and serve it in my cast iron skillet. It just seems fitting for such a hearty dip! Be warned, this dip will disappear quickly, so if you're entertaining a large group you may want to double the recipe!
- Corn chips—be sure to use the BIGGER corn chip scoops
- Tortilla chips—you won’t want to use thin chips with this dip! Opt for the thicker, hearty chips.
- Pretzel rods
- Multi-colored bell peppers—cut into thick strips for dipping
If you are planning to serve Sausage, Bean, and Spinach Dip for a party, you can prep most of it ahead of time. Follow the recipe instructions up until topping with the Parmesan cheese. Cool and refrigerate, then pop it into the oven to reheat and melt the cheese on top just before serving.
To bake the dip in a glass dish instead of a skillet, after adding the spinach and beans pour the mixture into a 2-qt. baking dish. Sprinkle with the Parmesan cheese and finish baking as directed.
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 or cooking 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 shredded Parmesan cheese
- In a large oven-safe skillet (like cast iron) over medium-high heat, cook the sausage, diced onion and red bell peppers, stirring often until the meat crumbles and is no longer pink, about 8 to 10 minutes.
- Drain off the grease. Return the skillet to the heat and stir in the garlic and thyme, cooking another minute until the garlic is fragrant.
- Add the white wine and cook for 2 minutes, until the liquid has almost completely evaporated.
- Add the cream cheese in chunks, cooking and stirring until it is completely melted.
- Stir in the spinach and season with kosher salt. Cook and stir until the spinach is wilted. Gently fold in the beans.
- Sprinkle the Parmesan cheese over the top and transfer the skillet to the oven and bake for about 20 minutes, until the dip is bubbly and the cheese is golden brown.
- To bake in a glass dish instead of a skillet, after Step 5 pour the mixture into a 2-qt. baking dish. Sprinkle with the Parmesan cheese and finish baking as directed.
- Store leftovers refrigerated in an air-tight container for up to 4 days.
- To reheat leftovers, spoon the dip into a microwave-safe dish and cook in the microwave at 30-second intervals until warmed through.