A deliciously savory dip that combines sweet and hot Italian sausages with white beans, two cheeses, rosemary and cream. ~ The Complete Savorist by Michelle De La Cerda

Tuscan White Bean and Sausage Dip #SundaySupper

Course: Appetizer
Cuisine: Italian
Keyword: Appetizer, beans, dip, Party Food, sausage
Author: Michelle De La Cerda

A deliciously savory dip that combines sweet and hot Italian sausages with white beans, two cheeses, rosemary and cream. 

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Ingredients

  • 2-15 oz canned white beans (Great Northern, Cannellini, etc); drained and rinsed
  • 1 tsp fresh lemon juice
  • 1-1 1/2 tsp ground dried rosemary
  • 1/8 cup extra virgin olive oil.
  • 1 clove garlic; minced/grated
  • 4 Italian Sausage links , casings removed (8 oz.)
  • 3/4 cup half/half or cream; + more to desired texture
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • 1/8-1/4 tsp black pepper
  • Salt to taste.
  • 1 tbsp fresh chopped parsley (optional)

Instructions

  1. 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.
  2. In a large skillet, cook the Italian sausage; drain the renderings.
  3. Add one can of the rinsed/drained beans to the skillet, mix well breaking the beans but not fully mashing them.
  4. Add the bean puree, the cream, and the cheeses to the skillet. Cook over medium heat until the cheese has melted.

  5. If needed, add more cream to reach the desired consistency; add the pepper; add salt and parsley, if using.
  6. Keep warm during the serving process, as it will thicken as it cools.
  7. Serve and enjoy.