Tuscan Sausage & Bean Dip

By Janes_kitchen

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) PHILADELPHIA® Cream Cheese, softened
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 cup chopped seeded tomatoes
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• Assorted crackers or toasted French bread baguette slices

Details

Preparation time 25mins
Cooking time 45mins

Preparation

Step 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.
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 1-1/2-qt. baking dish. Sprinkle with cheeses.
Bake 20-25 minutes or until bubbly. Serve with crackers. Yield: 16 servings (1/4 cup each).