Giving Thanks for Special Family Recipes

With Thanksgiving fast approaching we asked our staff for some traditional recipes they eat with family over the holidays.  Rachael Holt, Private Dining Coordinator at High Cotton, has shared her recipe for Sausage, Bean and Spinach Dip.

For as long as I can remember during the holidays, we were mom’s little helpers. We would spend hours chopping nuts, cutting bread for stuffing, measuring flour, opening cans, stirring, baking, sautéing, setting the table, decorating and any other job she could assign us. We loved it. My mom is the best cook that I know and just helping her in the kitchen made the food she prepared even better!

Because my mom is such a good cook the kitchen table has always been the hub of entertainment for our household. It was a rule in our house that we would all have to sit at the table until every one of us was finished eating. Some nights we would spend hours sitting at the table talking about our days, teasing each other, finishing our beets (which I now enjoy) and occasionally a food fight or two. My mom’s rule made us learn to enjoy each other, learn manners, and appreciate good food.

As adults, we can’t wait to get home to celebrate the holidays together. We argue over what mom should cook (as we each have our favorites) and because my family is so large, we always find that the best place for all of us to fit is the kitchen. My mom takes full advantage of this and delegates jobs to each of us while we are talking. We spend hours sitting around the table or  joking in the kitchen. Mom knows she can get anything from us as long as she throws some snacks in between the grand meals. Being the oldest of four kids with four different lives, the holiday season always means guaranteed time to see each other, laughs and great mom-made eats.

Here is one of our family’s favorites…

Sausage Bean and Spinach Dip

  • 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
  • 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 (2 oz.) shredded Parmesan cheese
  • Serve with: Corn chip scoops, red bell pepper strips, pretzel rods

1. Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.
2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.
3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.

Rachael Holt and her family!

If you will not be spending Thanksgiving at your home, join High Cotton as we give thanks with our friends and family of Greenville. Enjoy a delicious day filled with all your seasonal favorites including Ashley Farms Heritage Turkey Dinner with cornbread stuffing, green bean casserole, cranberry compote, garlic mashed potatoes and giblet gravy.  Click here to view our special Thanksgiving Day Menu. We will be open from 1:00-7:00 pm. Call 864.335.4200 or click today to reserve your table!





Leave a Comment

Your email address will not be published. Required fields are marked *