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Tuscan Sausage & Bean Dip Recipe
Tuscan Sausage & Bean Dip Recipe photo by Taste of Home

Tuscan Sausage & Bean Dip Recipe

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5 16
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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.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 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

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.

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).
Originally published as Tuscan Sausage & Bean Dip in Taste of Home December 2013

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.

Full-Bodied White Wine

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

Reviews for Tuscan Sausage & Bean Dip

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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."

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