My hooker, Beth, had a dilemma. Her in-laws are descending this weekend and bringing pizza upon their arrival. She wanted to serve an Italian appetizer and asked me if I had a recipe.
As a matter of fact, I do! And I’d really kind of forgotten about this one! It’s a spin off of a Mexican dip my mom served once. Mom’s was wicked good but I was kind of going through this I’m-so-over-Mexican-dip phase and decided to switch it up.
The best thing about this recipe? No one has anything like it. If you’re going to a holiday function and want to bring something different – try this one out. I'll bet you no one will have anything like this.
Because until about five minutes ago, I forgot I’d ever thought it up!
Tuscan Sausage Dip with White Beans & Spinach
1 onion, diced
1 pound hot Italian sausage
4 garlic cloves, minced
½ teaspoon oregano
¼ teaspoon thyme
½ cup dry white wine
1 8-oz. package cream cheese, softened
1 6-oz package fresh spinach, chopped
½ teaspoon salt
1 can white beans*, drained
1 cup diced tomato
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
Cook diced onion and Italian sausage (remove casings if applicable) in a large skillet over medium-high heat, until meat crumbles and is no longer pink. Drain.
Stir in garlic, oregano and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.
Reduce heat to medium; add cream cheese. Cook and stir mixture until cream cheese is melted. Stir in spinach and salt, and cook 2 minutes or until spinach is slightly wilted. Gently stir in beans and tomato. Pour mixture into a 2-qt. baking dish; sprinkle with cheeses.
Bake at 375 degrees for 20 minutes or until golden brown. Serve with chips, crostini or crackers.
*such as navy, cannelloni or great northern beans