- 1 pound Johnsonville® Ground 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) cannellini beans, rinsed and drained
- 1 cup chopped seeded tomatoes
- 1 cup 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 baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses.
- Bake until bubbly, 20-25 minutes. Serve with crackers. Yield: 16 servings (1/4 cup each).
Reviews forTuscan Sausage & Bean Dip
"First time I made the dip for a very picky foody family....they were raving about the dip!!!"
"I was worried making this because is seemed less creamy and overloaded with sausage. This was soooo good! Will definitely be making this again. I liked the zippy flavor from the sausage. The spinach was just the right amount."
"Got this recipe from South your Mouth site. It was good very rich and filling."
"Made this recipe many times. EXCELLENT dip!!! It's always a hit with friends and family!"
"An awesome dip you can use with crackers, tortilla chips or sliced vegetables. I always use just half the amount of spinach , though."
"I am passionate about this recipe. It is a guaranteed crowd pleaser and I am so happy when I get to serve it. I am not a big hot sausage fan, but I must say it adds the right amount of pizzazz -- and the other ingredients prevent it overpowering the dish. The other great thing is that it doesn't require any skill. As long as you can chop and brown, you're going to have a wonderful hot dip."
"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."
"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."
"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"