Tuscan Sausage & Bean Dip
By nancystrini
A real pain to make, but it is soooo good and makes a lot. Freeze some (without adding cheeses).
Ingredients
- 1 lb. bulk hot Italian sausage
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine or chicken broth (I prefer wine)
- 1/2 t dried oregano
- 1/4 t salt
- 1/4 t dried thyme
- 1 8 oz. pkg cream cheese
- 1 6 oz. pkg baby spinach, coarsely chopped
- 1 15 oz. can cannellini, rinsed and drained
- 1 cup chopped seeded tomatoes
- 1 cup part skim shredded mozzarella
- 1/2 cup shredded or grated Parmesan
- Crackers and/or toasted 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 into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil and cook until liquid is almost evaporated.
Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook until spinach is wilted, stirring continuously. Transfer to 1 1/2 quart baking dish and sprinkle with cheeses.
Bake 20-25 minutes or until bubbly. Serve with crackers, etc.
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