1 lb. bulk hot Italian sausage, casings removed (I use turkey sausage)
1 medium onion, finely chopped
4 garlic cloves, minced
½ c. dry white wine (chardonnay)
½ t. dried oregano
¼ t. salt
¼ t. dried thyme
8 oz. pkg. cream cheese, softened
6 oz. pkg. fresh baby spinach, coarsely chopped
15 oz. can cannellini beans, rinsed and drained
1 c. chopped tomatoes, seeded
1 c. shredded mozzarella cheese
½ c. shredded Parmesan cheese
assorted crackers, pita chips or French bread baguette slices, toasted
Preheat oven to 375 degrees.
In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain fat.
Stir in wine, oregano, salt and thyme. Bring to a boil; cook and stir until spinach is wilted. Transfer to a greased 9 x 9-inch baking pan or 1-1/2 qt. baking dish. Sprinkle with cheeses.
Bake for 20-25 minutes, until bubbly.
Serve with crackers, pita chips or French bread baguette slices that have been toasted.