This smoky medley of hot ground sausage, pinto beans, cream cheese and Parmesan infused with wine and herbs turns this recipe into the ultimate spinach dip! Hearty enough to be a main dish, it is an appetizer that won’t disappoint.
YIELD: 16 SERVINGS • COOK TIME: 35 MINUTES
1 sweet onion, diced
1 red bell pepper, diced
1 lb (454 g) hot ground pork sausage
2 cloves garlic, minced
1 tsp chopped fresh thyme
½ cup (120 ml) dry white wine
1 (8-oz [227-g]) package cream cheese, softened
1 (6-oz [170-g]) package fresh baby spinach, coarsely chopped
¼ tsp salt
1 (15-oz [425-g]) can pinto beans, drained and rinsed
½ cup (90 g) shredded Parmesan cheese
Corn chips, bell peppers and pretzel rods, for serving
Preheat a smoker or grill to 375°F (191°C).
Cook the diced onion, bell pepper and ground pork in a large cast-iron skillet on the stove over medium-high heat. Cook for 8 to 10 minutes, stirring often, or until the meat crumbles and is no longer pink. Drain. Stir in the garlic and thyme; cook for 1 minute. Stir in the wine; cook for 2 minutes or until the liquid has almost completely evaporated.
Add the cream cheese and cook, stirring constantly, for 2 minutes or until the cream cheese is melted. Stir in the spinach and salt and cook, stirring constantly, for 2 minutes or until the spinach is wilted. Gently stir in the beans.
Sprinkle with the Parmesan cheese, and place the skillet on your smoker. Bake for 18 to 20 minutes, or until the dip is golden brown.
Serve with corn chip scoops, bell pepper strips and pretzel rods.