Tuscan Sausage & Bean Dip Recipe

Prep Time: 25 Minutes
Bake Time: 20 Minutes
Makes: 16 Servings (1/4 Cup each)

Ingredients: 
- 1 Lb. of Bulk Hot Italian Sausage
- 1 Medium Onion: Finely Chopped
- 4 Garlic Cloves: Minced
- 1/2 Cup of Dry White Wine or Chicken Broth
- 1/2 Tsp. of Dried Oregano
- 1/4 Tsp. of Salt
- 1/4 Tsp. of Dried Thyme
- 1 Pkg (8 oz) of Cream Cheese: Softened
- 1 Pkg (6 oz) of Fresh Baby Spinach: Coarsely Chopped
- 1 Can (15 oz) of White Kidney or Cannellini Beans: Rinsed and Drained
- 1 Cup of Chopped Seeded Tomatoes
- 1 Cup of Shredded Part-Skim Mozzarella Cheese
- 1/2 Cup of Shredded Parmesan Cheese
- Assorted Crackers or Toasted Fresh Bread Baguette Slices

Instructions:
1. Preheat oven to 375F. In a large bowl, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to boil; cook until liquid is almost evaporated.

2. Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-inch square or 1 1/2 quart baking dish. Sprinkle with cheese.

3. Bake for 20 to 25 minutes or until bubbly. Serve with crackers.

Bon Appetit!