This recipe is an adaptation of our original Tuscan Bean Soup. We took all the flavors on the soup and made
an ooey gooey cheesy dip. Sausage and white beans suspended in mozzarella and parmesan make the
perfect pairing to the Sangiovese. In place of the kale in the soup we used less strong spinach and tomatoes to
give this dip some depth while using cheese in the place of broth. Scoop up a bit of dip with some chunked
focaccia bread and relish in warm cheesy satisfaction with a glass of Sangiovese.

1 onion, diced
1 pound hot Italian sausage
4 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon thyme
1/2 cup dry white wine
1 8 oz package cream cheese, softened
1 6 oz package fresh spinach, chopped
1/2 teaspoon salt
1 can white beans, drained
1 cup diced tomato
1 cup shredded Parmesan cheese, reserving 1/2 cup for topping
1 1/2 cup shredded mozzarella cheese, reserving 1 cup for topping

Preheat oven to 375 deg. F.

Cook diced onion and Italian sausage (remove casings if not using bulk) in a large skillet over medium-high
heat until sausage is well cooked and no longer pink. Drain.
Stir in garlic, oregano and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost
evaporated.

Reduce heat to medium; add cream cheese. Cook and stir mixture until cream cheese is melted. Stir in
spinach and salt and 1/2 cup Parmesan and 1/2 cup mozzarella, and cook about 2 minutes until spinach is
beginning to wilt. Gently stir in beans and tomato. Pour mixture into a 2 quart baking dish; sprinkle with
cheeses, remaining Parmesan and mozzarella.

Bake for 20 minutes or until golden brown. Serve with chunked focaccia, crostini or crackers and of course
Sangiovese.