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Spicy Italian Skillet Bean Dip

Course Appetizers
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 300kcal

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

Instructions

  • 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).

Notes

  • If you don't have Calabrian chiles, you can use crushed red pepper flakes or a little chili powder to your desired heat level.

    • Nutrition

    Calories: 300kcal