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Tuscan Sausage & Bean Dip

 Tuscan Sausage & Bean Dip
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
16 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1 pound Johnsonville® Hot Italian Sausage Links
  • 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

  • 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.
  • Add cream cheese; stir until melted. Stir in spinach, beans and
  • tomatoes; cook and stir until spinach is wilted. Transfer to a

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Tuscan Sausage & Bean Dip (continued)

Directions (continued)

  • greased 8-in.-square or 1-1/2-qt. baking dish. Sprinkle with
  • cheeses.
  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.