Tuscan Sausage and Bean Dip

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

Ingredients

• 1 pound sausage Hot Italian (optional)
• 1 medium onion finely chopped
• 4 garlic cloves, minced
• 1/2 cup dry white wine or vegetable broth
• 1/2 tsp oregano
• 1/4 tsp salt
• 1/4 tsp thyme
• 1 8 oz package cream cheese softened
• 1 6oz package baby spinach fresh, coarsely chopped
• 1 15oz can white kidney beans or cannellini beans, rinsed and drained
• 1 cup tomatoes chopped seeded
• 1 cup mozzarella shredded
• 1/2 cup Parmesan cheese shredded

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.
   

• Cuisine: Mexican