Escape Blandness: Smoked Tuscan Sausage & Bean Dip Recipe
Sure…everyone is doing the smoked queso and smoked queso is great…but do you want to be like everyone else?
Things to know:
What are the most popular dips?
Among the most popular dips in the USA are salsa, guacamole, 7-layer dip, bean dip, queso, spinach artichoke dip, pizza dip, pimento cheese dip, Buffalo chicken dip, French onion dip, and hummus.
What is queso smoked?
Smoked queso is queso that is flavored with natural smoke, usually by cooking in a smoker. Typically, queso is melted on the stovetop or on a hot plate. These cooking methods add no additional flavor, but provide consistent temperatures to prevent the dip from burning.
Do you smoke queso covered or uncovered?
If you cover the dip, no smoke flavor you will get – Yoda
Why does smoked cheese taste so good?
When cheese is exposed to smoke, it undergoes a process called pyrolysis. This occurs when wood is burned, releasing hundreds of aromatic compounds such as phenols, carbonyls, and acids. These compounds penetrate the cheese’s surface, infusing it with layers of flavor.
How long is smoked queso good for in the fridge?
Store leftover queso dip in an airtight container in the fridge for up to 4 days. Leftovers heat up really well and taste amazing. Reheat in the microwave, stovetop, or slow cooker. Stir and serve!
What kind of sausage is Italian sausage?
Italian sausage, especially in North America, is a fresh, uncured pork sausage defined by its bold seasonings, primarily fennel and garlic, often with black pepper, and comes in sweet (with basil) or hot (with red pepper flakes) varieties, available fresh or in casings for dishes like pasta and pizza. While originating from Italian recipes, the American version is distinct, typically fresh pork instead of cured, and heavily spiced with Mediterranean herbs.
Ingredients
1 pound bulk mild Italian sausage
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 cup dry white wine or chicken broth
1 T Cattleman’s Grill Tuscan Steak Seasoning or 1/2 t dried oregano , 1/4 t salt, 1/4 t dried thyme
1 package (8 ounces) cream cheese, softened
6 oz. fresh baby spinach, coarsely chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Assorted crackers or toasted French bread baguette slices
1. Preheat smoker to 375°.
2. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain.
3. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated.
4. Add cream cheese; stir until melted.
5. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted.
6.Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses.
7. Chuck that puppy in the smoker and cook until bubbly, 20-25 minutes. Serve with crackers or baguettes slices. ENJOY!
Equipment used:
Yoder YS640S Smoker
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