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Tuscan Sausage & Bean Dip

Source: Taste of Home

This is outstanding. Flavors really blend nicely.

Ingredients

  • 1 lb. bulk hot Italian sausage, casings removed (I use turkey sausage)
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • ½ c. dry white wine (chardonnay)
  • 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 and drained
  • 1 c. chopped tomatoes, seeded
  • 1 c. shredded mozzarella cheese
  • ½ c. shredded Parmesan cheese
  • assorted crackers, pita chips or French bread baguette slices, toasted

Instructions

Preheat oven to 375 degrees.

In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain fat.

Stir in wine, oregano, salt and thyme. Bring to a boil; cook and stir until spinach is wilted. Transfer to a greased 9 x 9-inch baking pan or 1-1/2 qt. baking dish. Sprinkle with cheeses.

Bake for 20-25 minutes, until bubbly.

Serve with crackers, pita chips or French bread baguette slices that have been toasted.