Tuscan Sausage & Bean Dip Recipe
- 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
- 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 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).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Tuscan Sausage & Bean Dip
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"Excellent! Hardy and filling and flavorful. Made as directed with toasted baguette slices."
"I have loved this recipe, have been making this exact recipe for many years; been around a long time and is tried and true."
"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."
"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."
"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."