This is almost a meal in a dip. It has meat & veggies (sausage & spinach) in a cheese dip. This is a fairly mild dip, very good for family get togethers. You might not even consider it Southwestern in flavor; it almost reminds me of a classic casserole but a bit more liquid and served as a dip. I would serve this at events where there are small kids and folks who can’t take it very spicy.
On the other hand, I will be experimenting with adding hot green chiles and hot sauce for those who like it hotter. When serving to a group, I’d probably split it into a mild and a hot version. This is the kind of dish I can throw together with ingredients I usually have on hand that is also satisfying for a mixed crowd. I don’t know about you, but I have some relatives that approach my culinary contributions with trepidation and a fire extinguisher. They just can’t take the real stuff. This is a great dish for them.
- 1 lb mild pork sausage (I used King Soopers Italian Sausage 1 lb chub)
- 4 cups chopped fresh spinach (or 10 oz package frozen spinach, thawed & drained)
- 2 16-oz jars white queso dip
- 15 oz can Bush's Best Black Beans, drained
- 10 oz can Ro*tel tomatoes and green chiles
- ½ cup diced green chiles
- Diced tomatoes for garnish
- Brown sausage, breaking up into small bits as it cooks. When mostly browned, drain off excess fat and add the spinach.
- Finish browning and cooking the sausage and spinach; spinach should be completely cooked.
- Blend sausage/spinach mixture with remaining ingredients in a small crockpot (3+ quarts) and cook on low for at least an hour.
- Serve in crockpot, leaving it on, & sprinkle diced tomatoes on top - ideal for serving at a buffet, with tortilla chips.
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