Tuscan Sausage & Bean Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 LB of hot sausage. I like to use Jimmy Dean
1 medium onion
3 to 4 cloves of garlic (depending on the size and how much garlic you want)
½ cup dry white wine ( I usually use a Pinot Grigio)
1 teaspoon dried oregano
¼ teaspoon salt
½ teaspoon thyme
1 8 oz package of cream cheese, softened but do not microwave
1 package 6 oz of baby spinach (take the time to pick off the long stems and prewash and pat dry. I then coarsely chop)
1 can (15 oz) of cannellini beans- rinsed and drained
2 plum tomatoes- seeded and diced but not too small
1 cup shredded mozzarella cheese
1/2 cup of shredded romano or romano parmesan mix
Baguette slices
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Directions: |
Directions:Break sausage in to small chunks and cook in a large skillet with onion and garlic. Use medium heat and cook sausage until not pink but not overcooked or crusty. Drain off any fat. Stir in wine and spices. Bring to a light boil and cook until the liquid is almost evaporated.
Add cream cheese and stir in until melted. Add spinach and stir in - remember it may look like a lot but it will wilt considerably. Add the beans and tomatoes and stir.
Take entire mixture and transfer to a baking dish lightly greased with butter or you can transfer into a container to heat up at a later time.
Sprinkle mozzarella and parmesan or romano cheese (grated) on top.
Bake 20 minutes in a 375º oven. Let cool slightly ( 5 min) and serve with baguette slices.These can be just a fresh baguette or can be toasted. You want people to put the dip on the slice. Artisan loaf works great and does not need to be heated
© Taste of Home and modified by Cheryl Sansone |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: I found this recipe online and wanted a different type of dip. It is now a regular at almost all of our gatherings and people just love it. It is easy to make ahead and then just heat up at beginning of party.
Serve the baguette slices in a basket next to the dip and let guests know how this dish works. Good left over as well.
If you are pairing with a wine- a full-bodied white wine is recommended
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