Friday, March 27, 2015

Tuscan Bean and Sausage Dip





Tuscan Bean and Sausage Dip



1 lb bulk hot Italian sausage
1 med onion chopped
4 cloves garlic minced
½ c dry white wine or chicken broth
½ t oregano
¼ t salt
¼ t thyme
8 oz cream cheese softened
1 pkg (6 oz.) coarsely chopped baby spinach
1 can (15 oz.) cannellini beans rinsed & drained
1 cup chopped seeded tomatoes
1 cup (4 oz) shredded mozzarella cheese
1/2 c shredded Parmesan cheese
Preheat 375. Cook sausage, onion & garlic over med heat until sausage cooked. Make crumbles, drain grease. stir in wine, oregano, salt & thyme. Bring to a boil & cook until liquid almost evaporated. Add cream cheese and stir until melted. Stir in spinach, bean & tomato. Cook and stir until spinach is wilted. Transfer to 8 in square or 1 ½ qt pan. Sprinkle w/ all the cheese.  Bake 20 – 25 minutes or until bubbly. Serve with crackers or Tostito scoops.