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An overhead view of an oval baking dish filled with a partially eaten sausage, bean, and spinach dip with a silver spoon inserted into the side of the dip.

Sausage, Spinach and White Bean Dip

Course: Appetizer
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Resting time: 5 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 289kcal
Author: Kris Longwell
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!
Print Recipe

Equipment

  • 1 2 quart baking dish or 8x8" or 9x9" baking dish.

Ingredients

  • 1 tablespoon unsalted butter for greasing the dish
  • 2 tablespoon olive oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 lb hot Italian sausage casings removed, if links
  • ½ cup dry white wine
  • ½ teaspoon dried oregano
  • ½ teaspoon Kosher salt
  • ½ teaspoon smoked paprika
  • 8 oz cream cheese room temperature
  • 4 oz fresh spinach washed, stems removed, and roughly chopped
  • 1 15 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
  • Toasted crostinis or crackers for serving

Instructions

  • Preheat oven to 400°F.
  • Use a paper towel to grease the baking dish with the softened butter.
    1 tablespoon unsalted 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.
    2 tablespoon olive oil, 1 onion, 4 garlic cloves, 1 lb hot Italian sausage
  • Stir in wine, oregano, salt and paprika. Bring to a boil and cook until liquid is almost evaporated.
    ½ cup dry white wine, ½ teaspoon dried oregano, ½ teaspoon Kosher salt, ½ teaspoon smoked paprika
  • Add cream cheese and stir until melted.
    8 oz cream cheese
  • Stir in spinach, beans and tomatoes and cook, stirring often, until spinach is wilted.
    4 oz fresh spinach, 1 15 oz can white beans, 1 cup sun-dried tomatoes
  • Transfer to a greased 8-inch square (or 1 ½ quart) baking dish.
  • Sprinkle with the two cheeses.
    1 cup mozzarella cheese, ½ cup Parmesan cheese
  • Bake until bubbly, and lightly golden on top, 15 to 20 minutes.
  • Serve with toasted crostinis and/or crackers.
    Toasted crostinis or crackers

Video

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. 
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

Calories: 289kcal | Carbohydrates: 10g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 350mg | Potassium: 529mg | Fiber: 2g | Sugar: 6g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 168mg | Iron: 2mg