Sausage, Spinach and White Bean Dip
User Reviews
5
3 reviews
Excellent
Sausage, Spinach and White Bean Dip
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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 tablespoon butter for greasing the dish, unsalted
- 2 tablespoon olive oil
- 1 onion chopped
- 4 garlic minced, cloves
- 1 lb Italian sausage casings removed, if links, hot
- ½ cup white wine dry
- ½ teaspoon oregano dried
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- oz cream cheese room temperature
- oz spinach washed, stems removed, and roughly chopped, fresh
- 1 oz can White beans drained
- 1 cup sun-dried tomatoes in oil, drained, chopped (can also use 1 cup chopped tomato)
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan Cheese grated
- crostinis for serving, toasted; or crackers
Instructions
- Preheat oven to 400°F.
- Use a paper towel to grease the baking dish with the softened butter.
- In a large skillet, heat the oil over medium heat. Sauté the onion until just starting to soften, about 4 minutes. Add the garlic and sauté another 30 seconds. Crumble the sausage into the skillet and cook it, stirring often with a wooden spoon, until fully cooked and no longer pink. Drain excess grease, if necessary.
- 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 ½ quart) baking dish.
- Sprinkle with the two cheeses.
- Bake until bubbly, and lightly golden on top, 15 to 20 minutes.
- Serve with toasted crostinis and/or crackers.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- We recommend using fresh, mature spinach, rather than baby spinach. Although, baby spinach will work okay. If using frozen, let completely thaw and then squeeze as much of the liquid out as possible.
- The dip can be fully assembled up to 2 days in advance (up to baking). Cover and keep in the fridge. About 30 minutes before baking it, take it out of the fridge and uncover it. Bake until bubbly and golden.
- Leftovers are delicious and can be reheated in the microwave or in a 350°F oven for about 20 minutes. They will keep in the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
10g
(3%)
Protein
15g
(30%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
19mg
(6%)
Sodium
350mg
(15%)
Potassium
529mg
(11%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
369IU
(7%)
Vitamin C
7mg
(8%)
Calcium
168mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 350mg | 15% |
| Potassium | 529mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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