Tuscan White Bean and Sausage Dip – A sophisticatedly delicious mixture of both sweet and hot Italian sausages mixed into white beans, two types of cheese, rosemary and cream to be served with crostini, baguette or crisp pita chip.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. I knew I was in trouble when I kept taste-testing the sausage, an ingredient I did nothing to other than remove the casings and brown it. Once the beans and cheese were all mixed into the sausage, the Fall of Michelle was complete.
I couldn’t stop. Truly couldn’t stop eating it. Imagine me, in my kitchen, tasting spoons in hand or more aptly in my mouth, dancing around like a bad 90’s movie while squeals of glee emanated. I was truly loathe to actually have to share this item. I wanted to take it, hole up in a corner with it and my baguette and call it it day. Luckily, I have limited capacity for food, a fail-safe for over eating, so I eventually stopped eating it.
A few notes about this: it 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’. 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. 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. And finally, in my version, I used two hot Italian sausages and two sweet Italian sausages but use any combination that suits your palate.
This 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.
- 2-15 oz canned white beans (Great Northern, Cannellini, etc); drained and rinsed
- 4 Italian Sausage links, casings removed (8 oz.)
- 1 clove garlic; minced/grated
- 1-1½ tsp ground dried rosemary
- 1 tsp fresh lemon juice
- ¾ cup grated Parmesan cheese
- ½ cup grated mozzarella cheese
- ¾ cup half/half or cream; + more to desired texture
- ⅛ cup extra virgin olive oil.
- ⅛-1/4 tsp black pepper
- 1 tbsp fresh chopped parsley (optional)
- Salt to taste.
- 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 and 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.
Today’s post is part of Sunday Supper Movement, a group of talented food bloggers who want to help you get your family around the table for dinner. Please check out the offerings they have prepared for you this week. I’d also like to thank my co-host, Valerie from Lifestyle Food Artistry.
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Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper
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