Sausage, Bean and Spinach Dip

Ingredients

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

Equipment

• frying pan
• oven

Directions

1. Heat oven to 375F. 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.