Skip to Content

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!

Sausage, Bean, and Spinach Dip in a cast iron skillet on a wooden table

Sausage, Bean, and Spinach Dip

The first time I made this dip recipe, our daughters were home for the weekend to run in a family 5K and to watch UT football with us parents.

I recently reshot the original photos and fully intended to update this post before the holidays, but life got in the way and I took a much needed 2-week hiatus from blogging. Bloggers need vacations, too, right?

Anyway, I decided that even though the new photos sport a Christmasy theme, this recipe absolutely needed to be shared before the Super Bowl and March Madness—it’s that good!

By the way, good food + football + family = great fun in my book!

Sausage, Bean, and Spinach Dip | Life, Love, and Good Food
This was my original “hero” image for today’s dip back in 2014..

Back to the first time I made Sausage, Bean, and Spinach Dip… After completing the 5K, my family spent the afternoon watching football and snacking on this delicious dip.

My girls had read the recipe ingredients and were a little skeptical, but I felt sure it would be a hit. Guess what? Mom knows best—ha ha!—we all loved this appetizer! 

ingredients for Sausage, Bean, and Spinach Dip

Ingredients

There are other sausage cheese dips out there, like the Jimmy Dean Sausage Dip recipe made with canned diced tomatoes and green chilies or the super easy Velveeta® Sausage Dip, but today’s recipe is almost a meal in itself!

  • Spicy hot ground pork sausage—for flavor and protein
  • Sweet onion, red bell pepper, and garlic—these aromatic ingredients add so much flavor to many recipes
  • Fresh thyme leaves—adds a touch of freshness
  • Dry white wine—just a half-cup is added to enhance the flavor (Note: The alcohol evaporates during cooking and only the flavor remains.)
  • Cream cheese—adds the creamy texture that holds the dish together
  • Fresh baby spinach—adds color and nutrients
  • Kosher salt—always a flavor enhancer
  • Canned pinto beans—another good source of protein
  • Parmesan cheese—sprinkled on top and melted in the oven…yum!
unbaked Sausage, Bean, and Spinach Dip in a cast iron skillet

Instructions

  1. Preheat the oven to 375 degrees. Note: This recipe starts on top of the stove, then finishes in the oven to melt and brown the cheese.
  2. 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.
  3. Drain off the grease. Return the skillet to the heat and stir in the garlic and thyme, cooking until the garlic is fragrant.
  4. Add the white wine and cook until the liquid has almost completely evaporated.
  5. Add the cream cheese in chunks, cooking and stirring until it is completely melted.
  6. Stir in the spinach and season with kosher salt. Cook and stir until the spinach is wilted. Gently fold in the beans.
  7. 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.
unbaked Sausage, Bean, and Spinach Dip in a cast iron skillet

“I made this for dinner last week, and it was perfect. I even dare to say it was better heated up the next day! Great combination of protein and veggies!!” —Whitney

Do you have to bake this dip in a skillet?

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.

How long does Sausage, Bean, and Spinach Dip last?

Since this dip includes dairy (cream cheese), it will generally keep well in the refrigerator for up to 4 days. Store the dip in an air-tight container. Do not freeze.

How to reheat sausage dip

To reheat leftover Sausage, Bean, and Spinach Dip, spoon the dip into a microwave-safe dish and cook in the microwave at 30-second intervals until warmed through.

Sausage, Bean, and Spinach Dip in a cast iron skillet

Serving suggestions

  • 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
dipping a tortilla chip into Sausage, Bean, and Spinach Dip in a cast iron skillet

Let’s cook!

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.

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

Yield: 12 servings

Sausage, Bean, and Spinach Dip

Sausage, Bean, and Spinach Dip in a cast iron skillet on a wooden table

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, serve Sausage, Bean, and Spinach Dip with tortilla or corn chips.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Add the white wine and cook for 2 minutes, until the liquid has almost completely evaporated.
  4. Add the cream cheese in chunks, cooking and stirring until it is completely melted.
  5. Stir in the spinach and season with kosher salt. Cook and stir until the spinach is wilted. Gently fold in the beans.
  6. 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.

Notes

Recipe by Southern Living, January 2011

  • This recipe starts on top of the stove, then finishes in the oven to melt and brown the cheese.
  • 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.
  • Do not freeze.
  • To reheat leftovers, spoon the dip into a microwave-safe dish and cook in the microwave at 30-second intervals until warmed through.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 278Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 557mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 13g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Whitney

Tuesday 11th of November 2014

I made this for dinner last week, and it was perfect. I even dare to say it was better heated up the next day! Great combination of protein and veggies!!

sheilathigpen

Thursday 13th of November 2014

Whitney, that's awesome! Thanks for letting me know. Have a blessed week :)

Susan

Thursday 2nd of October 2014

Just had this for dinner tonight (I know, it's supposed to be an appetizer- we do this sometimes). It was delicious! My husband has recently had to change his diet to a gluten-free option and this dish works! Ate with Fritos, which are gluten-free. Thanks for sharing. Praying and thankful for Faith.

sheilathigpen

Thursday 2nd of October 2014

Susan, thanks for your comments! I'm so glad to hear that you liked this dish, and we also like doing appetizers for our meals--nothing wrong with that one bit! Blessings to you, Sheila

Sarah @ SnixyKitchen

Wednesday 1st of October 2014

Congrats on your 5k! What a great cause to support. From a non-runner to another: you TOTALLY earned this drool-worthy dip!

sheilathigpen

Thursday 2nd of October 2014

Thanks, Sarah! We're planning to run another one as a family--it is definitely a good thing to get going!

Becky {Milo & Oats}

Tuesday 30th of September 2014

Oh my!! This looks delicious! I've never seen a dip quite like this, my husband will LOVE it...I'm going to surprise him next game day:-) Thanks for sharing!

sheilathigpen

Wednesday 1st of October 2014

Oh, yeah! Let me know what your husband thinks about it?

Thalia @ butter and brioche

Tuesday 30th of September 2014

Wow this dip looks incredibly cheesey, delicious and jam packed full of incredible flavours. Wish I had a bowl of some right now to devour, your images have gotten me hungry!

sheilathigpen

Wednesday 1st of October 2014

Thank you, Thalia!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe