Sausage, Bean and Spinach Dip

Gluten Free
Health score
2%
Sausage, Bean and Spinach Dip
50 min.
24
129kcal

Suggestions


Are you ready to elevate your appetizer game? This Sausage, Bean, and Spinach Dip is the perfect blend of flavors and textures that will leave your guests raving. With its creamy consistency and a delightful kick from the spicy pork sausage, this dip is not only delicious but also gluten-free, making it a fantastic choice for everyone at your gathering.

Imagine the aroma of sautéed onions and bell peppers mingling with garlic and fresh thyme as you prepare this dish. The addition of dry white wine adds a touch of sophistication, while the cream cheese creates a rich, velvety base that perfectly complements the hearty pinto beans and vibrant spinach. Each bite is a harmonious balance of protein, healthy fats, and just the right amount of carbs, making it a satisfying snack or starter.

Ready in just 50 minutes and serving up to 24 people, this dip is ideal for parties, game days, or any casual get-together. Pair it with your favorite tortilla chips for a crunchy contrast, and don’t forget to garnish with a sprig of fresh thyme for that extra pop of flavor. Whether you’re hosting a big event or enjoying a cozy night in, this Sausage, Bean, and Spinach Dip is sure to impress and delight everyone at the table!

Ingredients

  • lb pork sausage 
  • 0.5 cup onion sweet finely chopped
  •  bell pepper red finely chopped
  • cloves garlic finely chopped
  • teaspoon thyme sprigs fresh chopped
  • 0.5 cup wine dry white
  • oz cream cheese cut into cubes
  • oz baby spinach fresh coarsely chopped
  • 0.3 teaspoon salt 
  • 16 oz pinto beans rinsed drained canned
  • oz parmesan shredded
  • serving tortilla chips 
  • sprig thyme leaves fresh

Equipment

  • frying pan
  • oven

Directions

  1. Heat oven to 375°F. In large skillet, cook sausage, onion and chopped bell pepper over medium-high heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink; drain.
  2. Add garlic and 1 teaspoon thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid is almost completely evaporated.
  3. Add cream cheese; cook 2 minutes, stirring constantly, until cream cheese is melted. Stir in spinach and salt. Cook 2 minutes longer, stirring constantly, until spinach is wilted.
  4. Remove from heat. Gently stir in beans.
  5. Pour mixture into 2-quart casserole; sprinkle with Parmesan cheese.
  6. Bake uncovered 18 to 20 minutes or until golden brown.
  7. Serve dip warm with tortilla chips.
  8. Garnish with thyme sprig.

Nutrition Facts

Calories129kcal
Protein17.46%
Fat65.8%
Carbs16.74%

Properties

Glycemic Index
13.58
Glycemic Load
1.2
Inflammation Score
-7
Nutrition Score
6.62695641103%

Flavonoids

Catechin
0.04mg
Epicatechin
0.03mg
Hesperetin
0.02mg
Naringenin
0.02mg
Luteolin
0.14mg
Kaempferol
0.49mg
Myricetin
0.07mg
Quercetin
0.78mg

Nutrients percent of daily need

Calories:129.38kcal
6.47%
Fat:9.27g
14.26%
Saturated Fat:4.02g
25.14%
Carbohydrates:5.31g
1.77%
Net Carbohydrates:4.06g
1.48%
Sugar:1.03g
1.15%
Cholesterol:24.76mg
8.25%
Sodium:272.79mg
11.86%
Alcohol:0.51g
100%
Alcohol %:0.91%
100%
Protein:5.53g
11.07%
Vitamin K:35.46µg
33.78%
Vitamin A:985.4IU
19.71%
Vitamin C:9.04mg
10.96%
Phosphorus:79.11mg
7.91%
Manganese:0.15mg
7.32%
Vitamin B6:0.12mg
6%
Calcium:58.41mg
5.84%
Folate:22.79µg
5.7%
Vitamin B3:1.08mg
5.39%
Vitamin B1:0.08mg
5.13%
Potassium:175.1mg
5%
Fiber:1.25g
4.98%
Magnesium:19.01mg
4.75%
Zinc:0.71mg
4.73%
Vitamin B2:0.08mg
4.49%
Iron:0.8mg
4.43%
Vitamin B12:0.21µg
3.5%
Vitamin E:0.49mg
3.3%
Copper:0.06mg
3.01%
Vitamin B5:0.26mg
2.59%
Selenium:1.53µg
2.18%
Vitamin D:0.26µg
1.72%