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

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.