Tuscan Sausage Dip

UPDATE: I published this recipe (recipe only - no photo) a couple years ago and had really forgotten all about it. Then folks started tagging me in photos they'd taken of this month's Taste of Home magazine where they'd published it. SQUEEEEE!!!

Here's my recipe and the photo Taste of Home took of it. Thanks, TOH!!

My friend, Beth, had a dilemma. Her in-laws were descending on them the upcoming 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 did! And I’d really kind of forgotten about this one! It’s a spin off of a Mexican dip my mom served once. Mama’s was amazing 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? I've yet to find another one 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 Beth asked, I'd forgotten I ever thought it up!

Tuscan Sausage Dip with White Beans & Spinach
1 onion, diced
1 pound hot Italian sausage
4 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon thyme
1/2 cup dry white wine
1 8-oz. package cream cheese, softened
1 6-oz package fresh spinach, chopped
1/2 teaspoon salt
1 can white beans*, drained
1 cup diced tomato
1/2 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



  1. Looks amazing! I bookmarked it in my "Recipes to try!".
    Thanks for sharing!

  2. Can I replace the white wine for something else or omit it all together?

    1. The wine adds the little bit of acid you need to cut through the other rich ingredients. Maybe add an extra 1/4 cup chopped tomatoes or substitute a teaspoon lemon or unsweetened grapefruit juice for the wine.

  3. Very good! I served it with crostini made from an everything bagel and pita chips. I, too, decreased the spinach to 4 ounces, but 6 ounces would have been fine.

  4. This is DELICIOUS!! Many compliments when I serve it. Thank you

  5. Hi! Want to make this for Christmas Eve. Looks amazing! I was wondering if I could prepare this dip the night before or in the morning of and just refrigerate it and then bake it on Christmas Eve? Thanks so much for info!

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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy