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.