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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


  • 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


  • 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): 200 calories, 14g fat (7g saturated fat), 41mg cholesterol, 434mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 10g protein

Reviews for Tuscan Sausage & Bean Dip

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Reviewed Jun. 19, 2016

"I was so tired of serving the same old variations of a Mexican Dip, when I saw this recipe. We were serving an Italian dinner, and I thought this would compliment it. WOW, it was wonderful. I served it with Town House Pita crackers and it was a big hit. I have made it many times since that day, only I use half of the spinach called for in the recipe."

Reviewed Mar. 25, 2016

"I have made this several times and it is a HUGE hit! People are always asking me for the recipe. Now I just take a copy with me whenever I take it somewhere."

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."

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.

Reviewed Feb. 16, 2015

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

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."

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."

Reviewed Dec. 14, 2014

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

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."

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."

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."

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."

Reviewed Jul. 5, 2014

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

Reviewed Jun. 23, 2014

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

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."

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!"

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!"

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!"

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."

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."

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Wine Pairings

Full-Bodied White Wine

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