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Tuscan Sausage & Bean Dip

This is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I’m-so-over-Mexican-dip" phase, I 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

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 baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses.
  • Bake until bubbly, 20-25 minutes. Serve with crackers.
Nutrition Facts
1/4 cup: 200 calories, 14g fat (7g saturated fat), 41mg cholesterol, 434mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 10g protein.

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Reviews

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Average Rating:
  • hbaseley
    Jun 17, 2020

    This recipe is exceptionally good. I love to cook and have been hosting our multi-generational family dinners every-other week for nearly 20 years, so I've tried a LOT of recipes. I would count this among the best I have made. My family ate so much of this dip they had little room for the main dish. Hats off, Mandy, thanks for sharing! *Note - I did use Netfulcheal cheese for cream cheese and made my own Hot Italian Sausage using pork lite bulk sausage seasoned with a NYT recipe for hot Italian sausage. It cut out some fat and calories and was still wonderful).

  • Eileen
    Sep 17, 2019

    I never rate recipes but I had to share this... I submitted this for my work “Dip Cook Off” and won FIRST PRIZE with it! ?? Everyone was raving about it! I did add the second block of cream cheese like another poster suggested and used almost a full can of petite diced tomatoes (drained) instead of fresh, but that’s the only changes I made. So it’s official: this Dip is a WINNER!

  • Teri
    Oct 5, 2018

    My co-workers ask me to make this all the time. Everyone loves it. I do add another 8 ounces of cream cheese as we all like it a little creamier. This dip is the best!

  • Kristi
    Jan 29, 2018

    First time I made the dip for a very picky foody family....they were raving about the dip!!!

  • robbrd
    Dec 7, 2017

    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.

  • Briadona
    Nov 5, 2017

    Got this recipe from South your Mouth site. It was good very rich and filling.

  • karenann5775
    May 27, 2017

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

  • LauriePar
    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.

  • Weyeswoman
    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.

  • salty1
    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.