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.