Tuscan Sausage & Bean Dip Recipe

5 23 24
Tuscan Sausage & Bean Dip Recipe
Tuscan Sausage & Bean Dip Recipe photo by Taste of Home
Publisher Photo

Tuscan Sausage & Bean Dip Recipe

Read Reviews
5 23 24
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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) 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

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 greased 8-in. square or if using an oven-proof skillet, leave in skillet. Sprinkle with cheeses.
Bake until bubbly, 20-25 minutes. 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): 200 calories, 14g fat (7g saturated fat), 41mg cholesterol, 434mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 10g protein.

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  • 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) 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
  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 if using an oven-proof skillet, leave in skillet. Sprinkle with cheeses.
  3. Bake until bubbly, 20-25 minutes. Serve with crackers. Yield: 16 servings (1/4 cup each).
Originally published as Tuscan Sausage & Bean Dip in Taste of Home December 2013

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Reviews forTuscan Sausage & Bean Dip

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karenann5775 User ID: 1379014 267373
Reviewed May. 27, 2017

"Made this recipe many times. EXCELLENT dip!!! It's always a hit with friends and family!"

MY REVIEW
LauriePar User ID: 4460220 259947
Reviewed Jan. 19, 2017

"An awesome dip you can use with crackers, tortilla chips or sliced vegetables. I always use just half the amount of spinach , though."

MY REVIEW
Weyeswoman User ID: 8922757 253339
Reviewed Aug. 29, 2016

"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."

MY REVIEW
salty1 User ID: 2260838 249586
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."

MY REVIEW
lizlevy User ID: 8024796 246007
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."

MY REVIEW
[email protected] User ID: 6692599 237921
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."

MY REVIEW
Appy_Girl User ID: 1132413 227413
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.
Janie"

MY REVIEW
Tipsymcstagger User ID: 7467398 220608
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
LLLance User ID: 5750559 217703
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
pcheftina User ID: 8189113 216292
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."

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