Tuscan Sausage & Bean Dip

16 servings ¼ c each.

Tuscan Sausage & Bean Dip

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb bulk hot Italian sausage

  • 1

    med onion, finely chopped

  • 4

    garlic cloves, minced

  • ½

    c dry white wine or chicken broth

  • ½

    t dried oregano

  • ¼

    t salt

  • ¼

    t dried thyme

  • 8 oz. pkg. cream cheese, softened

  • 6 oz. pkg. fresh baby spinach, coarsely chopped

  • 15 oz can cannellini beans, rinsed & drained

  • 1

    c chopped seeded tomatoes

  • 1

    c shredded part slim mozzarella cheese

  • ½

    c shredded Parmesan cheese

  • Assorted crackers or toasted French bread baguette slices

Directions

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


Nutrition

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