Tuscan Sausage and Bean Dip

Make this Tuscan Sausage and Bean Dip for a tasty addition to your game day table!

1 lb. bulk hot Italian sausage

1 medium onion, finely chopped

4 garlic cloves, minced

1/2 cup dry white wine or chicken broth

1/2 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. dried thyme

1-(8 oz.) package cream cheese, softened

1-(6 oz.) package baby spinach, coarsely chopped

1-(15 oz.) can cannellini beans, rinsed and drained

1 cup chopped, seedless tomatoes

1 cup shredded mozzarella cheese

1/2 cup Parmesan cheese, shredded

assorted crackers or toasted french bread, baguette slices

Preheat oven to 375 degrees.

In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles, drain. Stir in wine, oregano, salt and thyme. Bring to a boil, cook until liquid is almost evaporated. Add cream cheese, stir until melted. Stir in spinach, beans and tomatoes, cook and stir until spinach is wilted.

Transfer to an 8 inch square baking dish. Sprinkle with cheeses.

Bake 20-25 minutes or until bubbly.

Serve with crackers or toasted breads.

16 servings

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