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Tuscan Sausage and Bean Dip Recipe

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4.3 from 9 reviews

A warm and savory Tuscan Sausage and Bean Dip combining spicy Italian sausage, creamy cheeses, tender cannellini beans, fresh spinach, and aromatic herbs, baked to bubbly perfection. Perfect for entertaining and served with crackers or toasted bread.

  • Total Time: 45 minutes
  • Yield: 16 servings

Ingredients

Meat and Aromatics

  • 1 pound bulk hot Italian sausage
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced

Liquids and Seasonings

  • 1/2 cup dry white wine or chicken broth
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme

Dairy and Vegetables

  • 1 package (8 ounces) cream cheese, softened
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 cup chopped seeded tomatoes
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

To Serve

  • Assorted crackers or toasted French bread baguette slices

Instructions

  1. Brown the sausage with the aromatics: Preheat your oven to 375°F. In a large skillet over medium heat, cook the Italian sausage along with the finely chopped onion and minced garlic until the sausage is no longer pink, breaking it up into small crumbles as it cooks. Once done, drain any excess grease from the skillet.
  2. Deglaze and season: Stir in the dry white wine or chicken broth, dried oregano, salt, and dried thyme. Bring the mixture to a boil and cook until most of the liquid has evaporated, concentrating the flavors.
  3. Add the creamy and fresh ingredients: Add the softened cream cheese to the skillet and stir until fully melted and combined with the sausage mixture. Then incorporate the coarsely chopped baby spinach, rinsed and drained cannellini beans, and chopped seeded tomatoes. Cook and stir until the spinach is wilted and everything is well combined.
  4. Assemble and top: Transfer the mixture into a greased 8-inch square baking dish. If your skillet is ovenproof, you can leave the dip in it to bake. Evenly sprinkle the shredded part-skim mozzarella and Parmesan cheeses over the top of the dip.
  5. Bake to bubbly perfection: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is bubbly and the cheese is melted and lightly golden.
  6. Serve: Remove from the oven and serve the dip hot alongside assorted crackers or toasted French bread baguette slices for dipping.

Notes

  • Using dry white wine adds depth, but chicken broth is a good non-alcoholic alternative.
  • Be sure to drain any excess grease after cooking the sausage to avoid a greasy dip.
  • For less spice, substitute hot Italian sausage with mild Italian sausage.
  • The dip can be prepared ahead and baked just before serving.
  • Leftovers can be refrigerated and reheated gently in the oven or microwave.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Tuscan/Italian

Find it online: https://recipesvibe.com/tuscan-sausage-and-bean-dip-recipe/