RECIPE AND PHOTO SUBMITTED BY Melanie Vance Ellison
Tuscan Sausage Dip
1 lb hot Italian sausage
1 medium onion, diced
4 cloves garlic, minced
1/2 c chicken stock
1 tsp Italian seasoning
1 tsp salt
1 8 oz package cream cheese, softened
1 15 oz can cannelini beans, drained
1 c fresh tomatoes, seeded and diced
1 5 oz package fresh baby spinach
1 c shredded mozzarella cheese
1/2 c grated Parmesan cheese
Preheat oven to 375 degrees. Saute sausage, onion and garlic until meat is no longer pink. Add chicken stock, Italian seasoning and salt. Stir to combine. Cook until all liquid has evaporated. Add cream cheese and stir until completely melted. Add tomato, beans and spinach, cook until spinach wilts down. Transfer to a casserole dish and top with both cheeses. Bake for 20 to 25 minutes, until cheese is brown and bubbly. Serve with toasted baguette slices, pita chips or crackers. Makes 16 1/4 c servings.
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