Ingredients:
1 package Premio Sweet Italian Chicken Sausage, casings removed
1/2 cup onions, chopped
1/2 teaspoon crushed red chili flakes
1/3 cup low-sodium chicken broth
1 (14 ounce) can cannellini beans, drained
1 teaspoon fresh rosemary, minced or 1/4 teaspoon crushed dried rosemary
1 (8 ounce) package cream cheese
1 (16 ounce) container sour cream
2 cups baby spinach
1/2 cup parmesan cheese, grated
1 bag Party ‘tizers Veggie Dippin’ Chips
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Tuscan Chicken Sausage, White Bean and Spinach Dip:
1. Place Premio Chicken Sausage into a large, deep skillet. While pan is over medium-high heat, break sausage into crumbles with a wooden spoon. 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.
2. Transfer mixture to a slow cooker. Add cream cheese and sour cream to sausage mixture; stir to combine.
3. Cover mixture 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.
SERVES: 4-6
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