Tuscan Sausage & Bean Dip

By á-178825

16 servings (1/4 c each). 5 stars.

Ingredients

• 1 lb hot Italian sausage links (Johnsonville)
• 1 med onion finely chopped
• 4 garlic cloves, minced
• 1/2 c dry white wine or chicken broth
• 1/2 t dried oregano
• 1/4 t salt
• 1/4 t dried thyme
• 8 oz pkg cream cheese, softened
• 6 oz pkg fresh baby spinach, coarsely chopped
• 15 oz can white kidney or cannellini beans, rinsed & drained
• 1 c chopped seeded tomatoes
• 4 oz shredded part skim mozzarella cheese
• 1/2 c shredded Parmesan cheese
• Assorted crackers or toasted French baguette slices

Preparation

Step 1

Preheat oven to 375. In Lg skillet cook sausage, onion & garlic over med heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt & thyme. Bring to boil; cook until liquid is almost evaporated.

Add cream cheese; stir until melted. Stir in spinach, beans & tomatoes; cook & stir until spinach is wilted. Transfer to greased 8 in square or 1 1/2 qt. baking dish. Sprinkle with cheeses.

Bake 20-25 min until bubbly. Serve with crackers.