Tuscan Sausage & Bean Dip
Servings: 16
Ingredients
- 1 pound bulk hot Italian sausage
- 1 medium onion finely chopped
- 4 garlic cloves minced
- ½ cup dry white wine or chicken broth
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon dried thyme
- 1 8-ounce package cream cheese softened
- 1 6-ounce package fresh baby spinach coarsely chopped
- 1 15-ounce can cannellini beans rinsed and drained
- 1 cup chopped seeded tomatoes
- 4 ounces part-skim mozzarella cheese shredded
- ½ cup Parmesan cheese shredded
- assorted crackers or toasted French bread baguette slices
Instructions
- 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-inch square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses.
- Bake until bubbly, 20-25 minutes. Serve with crackers.