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Alice's Sausage, Spinach and Bean Dip

Alice’s Sausage, Spinach, and Bean Dip

Alice’s Sausage, Spinach and Bean Dip
Alice's Sausage, Spinach, and Bean Dip
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Alice's Sausage, Spinach, and Bean Dip
  • 1 (16-oz.) container of chopped onion mix
  • 1 lb. Jimmy Dean bulk pork sausage (I like the hot!)
  • ½ c. white wine
  • 1 T. minced garlic
  • 2 (8-oz.) cream cheese, softened
  • 2 (10-oz.) bags of fresh baby spinach
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 2 c. Mexican blend grated cheese
  • 1 c. grated parmesan cheese
  • Salt, red/black pepper and garlic powder to taste
  • Tabasco to taste
  1. Saute chopped onions and sausage in large Dutch oven pot. Break sausage until it crumbles.
  2. Season with salt, pepper, garlic powder and Tabasco.
  3. Add wine and garlic and cook until liquid has almost completely been evaporated.
  4. Add cream cheese and blend well.
  5. Add beans and mix well. Taste for seasoning.
  6. Add spinach and cook until wilted down and mixed well.
  7. Add 1 c. of the Mexican cheese and mix well.
  8. Place into baking pan. This will fill 2 (8x8”) pans. Sprinkle the tops with remaining 1 c. of Mexican cheese and the parmesan cheese.
  9. You can freeze at this point or bake 375 for 15-18 minutes or until cheese is bubbly and golden.
  10. Serve with favorite chips or crackers.
*****You can substitute other beans or cheeses that you might like. This mixture is also great to stuff bell peppers and mushrooms. You can add Spanish rice and also stuff things or use as a side dish. Let your imagination run.
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