Ooooh….let me tell you, this Sausage, Spinach and White Bean Dip is so good! These flavors go together perfectly. If you like it even hotter, add some red pepper flakes. This has enough kick to make it zesty, but not so much that it hurts. Serve with pita chips or toasted bread slices. A great dip for a party!! 130% Loon Approved!
Sausage, Spinach and White Bean Dip
Prep time
Cook time
Total time
This Sausage, Spinach and White Bean Dip is perfect for parties. It has just enough heat to give it a nice zip. Serve with toasted baguette slices, or pita chips. Really good!
Author: Kris Longwell
Recipe type: Appetizer
Cuisine: Appetizer
Serves: 8 - 12
Ingredients
- 1 lb hot Italian sausage links, casings removed
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- ½ cup dry white wine
- ½ teaspoon dried oregano
- ¼ teaspoon Kosher salt
- ¼ teaspoon smoked paprika
- 1 package (8 oz.) cream cheese, room temp
- 1 package (6 oz.) fresh baby spinach, roughly chopped
- 1 can (15 oz.) cannelliini beans, rinsed and drained
- 1 cup sun dried tomatoes, in oil, drained, chopped (can also use 1 cup chopped tomato)
- 1 cup shredded part-skim mozzarella cheese
- ½ cup shredded Parmesan cheese
- Chips, crackers or toasted baguette slices, for serving with dip
Instructions
- Pre-heat oven to 400 F.
- In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage with a wooden spoon. Drain excess grease.
- Stir in wine, oregano, salt and paprika. Bring to a boil and cook until liquid is almost evaporated.
- Add cream cheese and stir until melted.
- Stir in spinach, beans and tomatoes and cook, stirring often, until spinach is wilted.
- Transfer to a greased 8-inch square (or 1½ quart) baking dish.
- Sprinkle with the two cheeses.
- Bake until bubbly, and lightly golden on top, 25 minutes.
- Serve with cracker or toasts.
- Enjoy!
Guys — I made this dip for my hubby’s bday party last nite and it was a HIT! Everyone left w the recipe.
I also made the southern crab beignets & they were also good but I made them an hour ahead a time & kept them warm but they lost their crunchiness. Still with the remoulade sauce they were delish. Going to do them again w better grade crab and becuz it takes minutes to make them I am going to make them when ppl arrive!
Hi Colleen!
So glad to hear that the dip was a hit! That makes us very happy!!
Yeah, the crab beignets are best served soon after fried. But you are absolutely correct, they only take moments to fry, so timing it right as guests arrive makes it easier. We’re glad to hear you liked them, though. They are definitely one of our favorite appetizers to serve!
Thanks again for reaching out to us…and keep us posted on future yummy dishes!
Best,
Kris & Wesley
Hi guys! The dip was off the charts crazy good!!! Everyone 1st asked what it was, then tasted it and then ummm’s and yumm’s followed and then asked for the recipe! Huge success! Thanks again for sharing these amazing recipes!
That is so great to hear, Kristy!! We couldn’t be happier that it was a huge success for you! CONGRATS!! And thanks so much for letting us know!! xoxo Kris & Wesley
Hi Bill,
Let me pull that info for you. I bet it is still good, even without the salt! And healthier, too!
You know I will!! Thank y’all for the amazing recipes! How to feed a loon is my new go to website first when I am looking for new ideas!! Have made several to date and all have been off the charts! Big Hugs from Texas! I appreciate y’all sharing the passion!
Hi guys! I’m gonna make this next weekend for a birthday gathering of 25. One question, will you clarify the smoked paprika amount to be used? Is it 14 teaspoons, 1 teaspoon or 1/4 teaspoon? Can’t wait to try it!
Hi Kristy! Sorry about that, and we’ve updated the recipe to correct that typo! It is 1/4 teaspoon. Thanks for letting us know, and let us know what you think of the dip. We love it!