Sausage, Spinach and White Bean Dip
Servings: 8 people
Calories: 314kcal
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!
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Ingredients
- 1 lb hot Italian sausage links casings removed
- 1 yellow onion chopped
- 4 garlic cloves minced
- 1/2 cup dry white wine
- 1/2 tsp dried oregano
- 1/4 tsp Kosher salt
- 1/4 tsp 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
- 1/2 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 1 1/2 quart) baking dish.
- Sprinkle with the two cheeses.
- Bake until bubbly, and lightly golden on top, 25 minutes.
- Serve with cracker or toasts.
Nutrition
Calories: 314kcal