Tuscan Sausage Dip with White Beans & Spinach

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

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