Tuscan Sausage & Bean Dip

Are you looking for that ‘naughty’ dip to bring to your next potluck?  I had this at a party and it is addictive!!! So beware.  The original recipe is from Taste of Home 2013 submitted by Mandy Rivers from South Carolina.  I wish I took credit for this but it was so good I had to share and give kudos to Mandy.  Absolutely delicious.



  • 1 pound Johnsonville Hot Italian Sausage
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 package (8 ounces) cream cheese, softened
  • 1 package (6 ounces) fresh bay spinach, coarsely chopped
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 cup chopped seeded tomatoes
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • Assorted crackers or toasted French bread baguette slices


  1. Preheat oven to 375 degrees.  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 inch square or 1-1/2 qt baking dish.  Sprinkle with cheeses.
  3. Bake 20-25 minutes or until bubbly.  Serve with crackers or bread.

Again I hope you enjoy and give credit to Mandy if sharing this wonderful dish.


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