Tuscan Sausage and Bean Dip

mex
This is an awesome dip for all occasions. It can be made vegetarian but simply omitting the sausage or adding avocado or portobello in its place.

Tuscan Sausage and Bean Dip Recipe

By kimmy Published: May 2, 2014

  • Yield: 16 Servings
  • Prep: 25 mins
  • Cook: 20 mins
  • Ready In: 45 mins

Calories: 200 | Fat: 14g | Protein: 10g | Carbs: 7g | Fibre: 2g | WW Points: 5

Ingredients

Instructions

  1. 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.
  2. Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in.-square or 1-1/2-qt. baking dish. Sprinkle with cheeses.
  3. Bake 20-25 minutes or until bubbly.
By | 2014-05-02T13:32:31+00:00 May 2nd, 2014|Appetizers, Recipes, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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