Tuscan Sausage & Bean Dip
Total TimePrep: 25 min. Bake: 20 min.
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).
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!
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!
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.