Ingredients
1 pound bulk hot Italian sausage1 medium onion, finely chopped4 garlic cloves, minced1/2 cup dry white wine or chicken broth1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon dried thyme1 package (8 ounces) cream cheese, softened1 package (6 ounces) fresh baby spinach, coarsely chopped1 can (15 ounces) cannellini beans, rinsed and drained1 cup chopped seeded tomatoes1 cup shredded part-skim mozzarella cheese1/2 cup shredded Parmesan cheeseAssorted crackers or toasted French bread baguette slices
Preparation
Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated.
Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses.
Bake until bubbly, 20-25 minutes. Serve with crackers.
