Back to Tuscan Sausage & Bean Dip

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Tuscan Sausage & Bean Dip Recipe

Tuscan Sausage & Bean Dip Recipe

This is a spin-off of a Mexican dip I had once. The original was wicked good, but I was going through an I’m-so-over-Mexican-dip phase and decided to switch it up. Take it to a party—I'll bet you no one else will bring anything like it! —Mandy Rivers, Lexington, South Carolina
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:16 servings

Ingredients

  • 1 pound bulk hot Italian sausage
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 package (8 ounces) cream cheese, softened
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 cup chopped seeded tomatoes
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • Assorted crackers or toasted French bread baguette slices

Directions

  • 1. Preheat oven to 375°. 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.
  • 2. Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in.-square or 1-1/2-qt. baking dish. Sprinkle with cheeses.
  • 3. Bake 20-25 minutes or until bubbly. Serve with crackers. Yield: 16 servings (1/4 cup each).

Nutritional Facts

1/4 cup (calculated without crackers) equals 200 calories, 14 g fat (7 g saturated fat), 41 mg cholesterol, 434 mg sodium, 7 g carbohydrate, 2 g fiber, 10 g protein.

Reviews for Tuscan Sausage & Bean Dip

Sort By :
MY REVIEW
Reviewed Nov. 23, 2015

"One of my best appetizers! Make it at least 5 times a year. I use 3 different kinds of sausage. I like chicken sausage better so I use a spicy chicken and a sweet Apple chicken and just a bit of the spicy Italian sausage."

MY REVIEW
Reviewed Jun. 4, 2015

"This is a wonderful Dip that's Not just a Dip. This would be make a great filling for a Lasagna.

My entire family really enjoyed this recipe.
Janie"

MY REVIEW
Reviewed Feb. 16, 2015

"Wonderful! I come from a long line of dippers and this is the best dip I have made yet!"

MY REVIEW
Reviewed Jan. 12, 2015

"I made this for a couple of Christmas functions and it was a hit at both! Everyone wanted the recipe. I used regular Italian sausage and chicken broth. One thing I did the second time was to steam down the spinach before I added it to the dip and it was much easier to incorporate that way."

MY REVIEW
Reviewed Dec. 29, 2014

"This was a great dip. I made it for our annual holiday party and it was the first thing to go and almost everyone asked for the recipe. I followed the recipe exactly except I added more garlic than it called for. I don't really think it needed any other adjustments. I will definitely be making this again since I only got a small taste and loved it and wanted more, but it was more important that my guests enjoyed it."

MY REVIEW
Reviewed Dec. 14, 2014

"Excellent! Hardy and filling and flavorful. Made as directed with toasted baguette slices."

MY REVIEW
Reviewed Dec. 12, 2014

"I have loved this recipe, have been making this exact recipe for many years; been around a long time and is tried and true."

MY REVIEW
Reviewed Dec. 3, 2014

"Made for my very large family Thanksgiving dinner. A huge hit. I have three requests for the recipe and it will go into my book. I used bulk hot sausage which I think is how it was listed in the magazine."

MY REVIEW
Reviewed Nov. 29, 2014

"I used Chorizo for the meat and it was a hit for Thanksgiving dinner! There were no complaints from the family so I recommend this dip."

MY REVIEW
Reviewed Nov. 17, 2014

"Delicious! Made as-is. I think it would be good without the beans as well. Next time I'll try turkey sausage instead of pork to help lighten it up."

MY REVIEW
Reviewed Jul. 5, 2014

"Fabulous - made it for two parties this weekend everyone asked for the recipe. Thanks!"

MY REVIEW
Reviewed Jun. 23, 2014

"Very tasty and versatile. I used mild and hot sausage to balance out the taste. Thanks for sharing."

MY REVIEW
Reviewed Jun. 23, 2014

"Used mild Italian sausage and left out the beans and served on pasta. Very good. Also used the wine not the broth and added a little extra to make it more saucy for the pasta."

MY REVIEW
Reviewed Feb. 3, 2014

"This dip is absolutely delicious! I took it to a Super Bowl party last night. The husbands, intent on the game, just stuffed their faces. But the wives asked around to discover who had made it so they could find out what all was in it! I love the idea of adding pasta and making it a casserole so we can have it frequently. Definitely a keeper!"

MY REVIEW
Reviewed Jan. 31, 2014

"I have made this before and it is very good. There are never any leftovers. I might even try a little diced jalapeno for a litte more kick!"

MY REVIEW
Reviewed Jan. 24, 2014

"Incredible! I didn't have hot sausage on hand so added a little bit of red pepper flakes (but not too much, so as to keep it palatable for all tastes). This tastes so good, I cannot WAIT to try it as a pasta casserole, too, as SML Janet did--I bet it would be an awesome dinner party dish!"

MY REVIEW
Reviewed Dec. 31, 2013

"I have made this dip several times and has been a hit each time. I also added a fat curly pasta and had it for dinner."

MY REVIEW
Reviewed Dec. 15, 2013

"This is very good!! Has a great flavor but may be a little spicy for some. I served it with pita chips for a nice texture contrast. Next time I will make the sausage mixture the day before to allow the flavors to develop."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.