Tuscan Sausage and Bean Dip

When the garlic hits the oil and the sausage starts to brown, the smell alone will pull everyone into the kitchen. Then comes the soft melt of cream cheese and a tangle of just-wilted baby spinach. Cannellini beans make this dip super satisfying, while chopped tomatoes brighten things up before the whole skillet gets buried under a gooey layer of mozzarella and Parmesan. Of course, the whole thing is baked until it’s molten and golden at the edges.

This Tuscan sausage and bean dip is rich but balanced, with creamy beans and tangy cheese playing against the heat of the sausage and the herbaceous nudge of oregano and thyme. Scoop it onto crackers, dunk hunks of crusty bread into the bubbling dish, or sneak a spoonful straight from the pan while no one’s watching. It’s not fancy—but it’s deeply satisfying and nearly impossible to stop eating.

Tuscan Sausage and Bean Dip Ingredients

• Hot Italian sausage
• Onion
• Garlic
• White wine or chicken broth
• Oregano
• Salt
• Thyme
• Cream cheese
• Baby spinach
• Cannellini beans
• Tomatoes
• Mozzarella cheese
• Parmesan cheese
• Crackers or French bread baguette slices

Directions

Step 1: Brown the sausage with the aromatics

Preheat the oven to 375°F. In a large skillet, cook the sausage, onion and garlic over medium heat until the sausage is no longer pink, breaking it up into crumbles. Drain any grease from the skillet.

Stir in the wine, oregano, salt and thyme. Bring the pan to a boil, then cook until the liquid is almost evaporated.

Step 2: Add the remaining ingredients

Add the cream cheese, and stir until it’s melted.

Stir in the spinach, beans and tomatoes, and cook and stir until the spinach is wilted.

Step 3: Top with cheese, and bake

Transfer the mixture to a greased 8-inch square baking dish; if you’re using an ovenproof skillet, leave it in the skillet. Sprinkle both cheeses over the top, then bake the dip until it’s bubbly, 20 to 25 minutes. Serve it hot with crackers or bread.

How to Store Tuscan Sausage and Bean Dip

Let the dip cool completely, then transfer it to a food storage container with a tight-fitting lid. Store it in the refrigerator for up to four days. Reheat portions in the microwave, or warm the whole batch in the oven until it’s heated through.

Tuscan Sausage and Bean Dip Tips

Can you make this Tuscan sausage and bean dip less spicy?

To make this Tuscan sausage and bean dip less spicy, swap in mild Italian sausage links for the hot Italian sausage. You can also reduce the amount of garlic or choose sweet onions to mellow the flavor even more.

What’s a good substitute for cannellini beans in Tuscan sausage and bean dip?

For the Tuscan sausage and bean dip, you can substitute great northern beans or navy beans for the cannellini beans in the recipe. These options have a similar creamy texture and mild flavor that works well in this dip.

What goes well with Tuscan sausage and bean dip besides crackers?

Besides store-bought or homemade crackers, Tuscan sausage and bean dip pairs well with toasted baguette slices, pita chips or raw vegetables like bell pepper strips and cucumber rounds. For a snack spread, add a simple bruschetta with tomatoes and basil, or stuffed mini peppers for pops of color and freshness.