Tuscan Sausage and White Bean Dip is a super creamy cheese dip full of Italian sausage, white beans, spinach, and sun-dried tomatoes. Served with crusty fresh bread, crackers, or toasted baguette slices, it makes a hearty appetizer.
1(15-ounce) canwhite beans (Northern, navy, or cannelloni),rinsed and drained
1 1/2cupsshredded 6-cheese Italian blend
Instructions
Cook and crumble Italian sausage in a large nonstick skillet over medium-high heat. Add onion when sausage is about halfway cooked.Drain off any grease.
Place skillet over medium heat and add garlic, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute.
Add sun-dried tomatoes and wine. Simmer until most of wine has evaporated.
Add cream cheese and stir until it is melted. Stir in spinach and cook until it is wilted. Stir in 1/2 cup of shredded Italian cheese blend and the beans.Check for seasoning and add salt and pepper to taste. Note: It may not need any.
Transfer to a greased casserole dish. I use a 9-inch pie pan or a 9-inch square baking dish.Sprinkle the remaining cheese on top.
Bake at 350 degrees for 20 minutes, or until bubbly.Serve with fresh French bread slices, crostini, or crackers.
Notes
You can use dry sun-dried tomatoes or oil-packed. If using oil-packed, blot as much of the oil off as you can.If you don't want to use sun-dried tomatoes, you can use a can of drained diced tomatoes instead.Nutritional info is provided as an estimate only and will vary based on brands of products used.