I love a good dip, and it’s even better when they’re bubbling hot. It can be a challenge to find some really great dairy-free creamy dips, but this one delivers. And unlike many white bean dips, this one is not shy about big, bold flavors! So let’s get down to the nitty-gritty of how I make my Skillet White Bean Dip with Spicy Italian Sausage.
Cast Iron Skillet | Wooden Serving Tray | Dish Towel (similar)
Glass Prep Bowls | Cutting Board | Bono Sicilian Olive Oil
First, I sear some hot Italian pork sausage in a medium-sized skillet. (Not keen on spice? Go ahead and use a mild Italian pork sausage.) I like to cook the sausage until some pieces have a little crisp on them. Can’t get enough of that caramelized texture.
For the dip, you’re just going to put together some pantry ingredients: canned cannellini beans, garlic, artichoke hearts, champagne vinegar, and some seasoning. These go into a food processor and blend until you see a smooth and creamy consistency. If you need to thin it out a little, some chicken stock will do the trick.
Meanwhile, remove the sausage from the skillet and set aside. Pour the dip into the skillet over medium heat until bubbling at the edges. (No need to stir too much!) Then slide the skillet into the oven for the dip to heat through.
Finally, I top the hot bean dip with the crumbled Italian sausage mixed with a bit of chopped Calabrian chiles for color and additional heat.
This spicy Italian bean dip is amazing served warm as an appetizer at a party. It’s very allergy-friendly — you can customize what you serve with it. I love pork rinds for the macro content, but we often serve it with vegetables like celery and cucumbers. Pita chips or corn chips would be amazing if you’re not grain-free. Let me know your go-to dippers in the comments.
I hope you love this skillet white bean dip with spicy Italian sausage!
Spicy Italian Skillet Bean Dip
Ingredients:
- 1 link uncooked spicy Italian Sausage, casing removed
- 1 tsp chopped fresh oregano (or 1/2 tsp dried)
- 1 tsp chopped fresh sage (or 1/4 tsp ground dried)
- 2 cans Cannelini beans (1 drained, 1 not)
- 4 cloves garlic
- 1-2 tbsp good quality olive oil
- 1-3 tsp chopped Calabrian chilis
- 1 tbsp champagne vinegar (or white wine vinegar)
- 4-5 marinated artichoke hearts, fibrous leaves trimmed
- 1 tsp garlic powder
- salt u0026 pepper to taste
Directions:
- Preheat oven to 400. In a small cast iron skillet over medium heat, cook the sausage with the oregano and sage until crispy. Remove and set aside.
- While the sausage cooks, make the bean dip mix by combining the beans, garlic, artichoke hearts, vinegar, salt, pepper, and garlic powder in a food processor. Blitz until smooth in texture – if too thick, add chicken stock to thin. If too thin, add more drained beans.
- Once the sausage is done and removed from the pan, pour the dip into the skillet. Place in the oven and bake for about 10 minutes until cooked through and bubbling around the edges. Remove from the oven.
- Mix the Calabrian chilis with the spicy sausage and add on top of the bean dip. Drizzle with olive oil and serve warm with favorite dipping ingredients (vegetables, pork rinds, crackers, pita chips, tortilla chips etc).
I added an extra link of sausage (Trader Joe’s) and extra garlic too. Didn’t have champagne or white wine vinegar so left that out. It was a huge hit at a bbq we went to today. I brought pita chips.
How many ounces of sausage would you say you used? Thinking of bringing this to a SuperBowl part where people are gluten and dairy free.
I am beyond excited to try this! Is there a brand of pork rinds that you’d recommend? That sounds like a great option to try when needing to avoid grains but I don’t have much experience buying them. Thanks, I can’t wait to make this!
We like EPIC pork rinds — I’m using Pink Himalayan Sea Salt with this dip, but they have other flavors as well.