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1
Preheat the oven to 350 degrees F.
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2
Spread the pita wedges on a baking sheet.
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3
Toast in the oven until crispy, about 10 minutes.
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4
Let cool completely
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5
In a small bowl, combine the cream cheese and lemon zest and mix until smooth.
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6
Spread the cream cheese mixture into the bottom of a medium dip bowl.
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7
In the bowl of a food processor, combine the red beans, reserved dressing and a generous pinch of salt and pepper, and puree until smooth.
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8
If the mixture is too thick, then add a few tablespoons of water to thin.
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9
Spread the bean puree over the cream cheese mixture.
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10
Combine the reserved Tuscan Beans with the red onions and spoon on top of the pureed beans.
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11
Serve with toasted pita chips on the side.
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12
Preheat a grill over medium heat.
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13
Place the sausages on the grill and cook for 20 to 25 minutes, turning every 4 to 5 minutes.
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14
In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper.
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15
Reserve 3 tablespoons of the dressing for the Round 2 Recipe Three Layer Bean Dip.
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16
Add the beans diced tomatoes, basil and toss to coat.
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17
Reserve 1 cup of the bean mixture for the Round 2 Recipe Three Layer Bean Dip.
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18
Serve the remaining beans with the grilled sausage.
