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  • Tuscan Chicken Sausage, White Bean and Spinach Dip

    Tuscan Chicken Sausage, White Bean and Spinach Dip



    • 1 14-oz. package Premio Fresh Italian Chicken Sausage with Spinach & Feta, casings removed
    • 4 garlic cloves, minced
    • 1/2 cup onions, chopped
    • 1/2 tsp. crushed red chili flakes
    • 1/3 cup low-sodium chicken broth
    • 1 14-oz. can cannellini beans, drained
    • 1 tsp. fresh rosemary, minced or 1/4 tsp. crushed dried rosemary
    • 1 8-oz. package cream cheese
    • 1 16-oz. container sour cream
    • 2 cups baby spinach
    • 1/2 cup parmesan cheese, grated
    • 1 bag Party ‘tizers Veggie Dippin’ Chips

    How to make Tuscan Chicken Sausage, White Bean and Spinach Dip:

    1. Place Chicken Sausage into a large, deep skillet.  While pan is over medium-high heat, break sausage into crumbles with a wooden spoon. 
    2. Add minced garlic, chopped onions, crushed red chili flakes and chicken broth; cook over medium-high heat, stirring occasionally, until sausage is evenly browned and registers 165 degrees (F).  Stir in white beans and rosemary.
    3. Transfer mixture to a slow cooker.  Add cream cheese and sour cream to sausage mixture and stir to combine.  Cover and cook on HIGH for 1 1/2 - 2 hours, stirring occasionally.
    4. Stir in baby spinach to finished dip.  Spoon dip into a serving bowl and sprinkle with parmesan cheese on top before serving.  Serve dip hot with Veggie Dippin’ Chips.


    Submitted by: Bridget C.


Tailgate Contest 2012 Jets
Tailgate Contest 2012 Giants






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