Tuscan White Bean and Sausage Dip – A deliciously savory dip that combines sweet and hot Italian sausages with white beans, two cheeses, rosemary and cream.
It’s officially the ‘holiday entertaining’ time of year. The haunted houses, the gory costumes, and over indulgence in candy has now passed.
Ok, not the candy part, that will continue straight on until Easter, only taking a small consumption dip in January but will pick right back up again in February. But I digress.
Whether you’re a guest or the host, this dip will be a crowd pleaser…providing you can actually get it to the serving platters and chafing dish.
As you would expect, I taste-test throughout the cooking process and then again sample at the very end making sure the recipe has reached my expectations.
How to a Make Tuscan Bean Dip?
Begin by removing the casings from the sausages. I find using these links versus ground free sausage to have better flavor and texture. But you’re free to use casing-less sausage.
I used two hot Italian sausages and two sweet Italian sausages but use any combination that suits your palate.
Prepare your herbs. I’ve mentioned before that I do not like whole dried rosemary for its coarse nature, so I used my mortar and pestle to grind it up. If you like it whole, then leave it whole.
How to Prepare Beans for a Bean Dip
The texture of beans in any dip is a rather personal thing. Some like it ultra smooth, while others enjoy the chunky nature of leaving some beans whole.
You will want to smash some to help with the creamy, smooth consistency we all want in a bean dip.
I used a potato masher, as I really wanted a chunky dip, but if you prefer a smoother dip, puree it in a blender or food processor.
This dip is thick, so if you want it thinner, add more dairy to thin it out or even some broth. Keeping it warm during service will ensure that it is ‘spreadable’ or ‘dip-able’.
This Tuscan White Bean and Sausage dip will be a hit at your next gathering, provided you don’t eat it all like I almost did. Sadly, it’s a brown food which means it simply is ugly to photograph, but I promise, it is utterly delicious.
Can I Make Tuscan Bean Dip in the Slow Cooker?
All of the ingredients can be added to the slow cooker instead of making it on the stove top.
However, the sausage will still need to be browned in a skillet on the stove unless you have the slow cooker with the browning/searing setting.
See the notes section of the recipe card for step by step directions.
Additionally, if you want to make this on the stove top, the finished dip can be transferred to a slow cooker for serving. This will allow it to stay warm while entertaining. Turn the unit to the ‘keep warm’ setting while serving.
Holiday Entertaining Recipes
Whether you’re the host or simply a guest, these recipes are bound to be a hit at your holiday gathering.
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- BBQ and Grape Jelly Crockpot Meatballs by Big Bear’s Wife
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Pancetta Goat Cheese Appetizer Bites by Food Done Light
- Beer Pull Apart Bread by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- Holiday Seafood Fest (La Grande Zuppa del Costiera Amalfitana) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
Tuscan White Bean and Sausage Dip
A deliciously savory dip that combines sweet and hot Italian sausages with white beans, two cheeses, rosemary and cream.
- 30 oz canned white beans Two-15 oz cans; Great Northern, Cannellini, etc); drained and rinsed
- 1 tsp fresh lemon juice (about ½ a lemon)
- 1½ tsp ground dried rosemary
- ⅛ cup extra virgin olive oil
- 1 tsp garlic (about 2 plump cloves); minced/grated
- 8 oz Italian Sausage links (4 links); casings removed
- ¾ cup cream half/half works too; +/- to desired consistency
- ¾ cup Parmesan cheese grated
- ½ cup mozzarella cheese grated
- ¼ tsp black pepper +/- to taste
- ⅛ tsp Salt +/- to taste
- 1 tbsp fresh parsley (optional); chopped
Options for Serving
- baguette sliced (fresh or as crostini)
- pita chips naan works well too
- vegetable platter
In a blender, puree one can of beans, lemon juice, rosemary, olive oil and garlic until smooth–this can be done by hand using a potato masher, but it will be slightly chunkier.
In a large skillet, cook the Italian sausage; drain the renderings.
Add one can of the rinsed/drained beans to the skillet, mix well breaking the beans but not fully mashing them.
Add the bean puree, the cream, and the cheeses to the skillet. Cook over medium heat until the cheese has melted.
If needed, add more cream to reach the desired consistency; add the pepper; add salt and parsley, if using.
Keep warm during the serving process, as it will thicken as it cools.
Serve and enjoy.
Tuscan White Bean Dip in the Slow Cooker
Sear the sausage to get a nice color on it, but it doesn’t need to be cooked completely through, the slow cooker will do that.
Prepare the beans as directed by mashing some either by hand or in a blender/food processor.
Add all the ingredients to the slow cooker except the salt, pepper, and parsley. Stir well to combine.
Cover and cook on HIGH for 2 hours or on LOW for 3.
When done, stir, taste for seasonings and add the salt/pepper. Add additional cream if desired.
Turn to keep warm for serving directly from the slow cooker.
This post has been updated from its original November 1, 2015 publishing with re-edited photography, updated content, clarified recipe card, and cooking instructions in the text.