Hissy fit dip is a southern party favorite that definitely lives up to its fun name! Loaded with sausage and plenty of melty cheese, it bakes up hot and bubbly for the ultimate game day dip. Grab the chips and dig in!
The Dip That Steals the Show!
- Game Day Gold: Hot, cheesy, and made for scooping, this is exactly the dip you want sitting in the middle of the snack table.
- Big Flavor, Easy Prep: Sausage, three cheeses, and savory seasonings bring loads of flavor without a lot of work.
- A Southern Favorite: Hissy Fit Dip is similar to Mississippi Sin Dip, but this version uses savory sausage instead of the traditional ham.
Hissy Fit Dip Ingredients
- Cracked Out: Add 4 slices of cooked, crumbled bacon, swap the Muenster for shredded cheddar, and mix in 2 tablespoons of ranch seasoning.
- Taco Option: Skip the onion powder, garlic powder, and Worcestershire sauce. Add 2 tablespoons of taco seasoning instead. You can also swap the sausage for chorizo for even more flavor!
- Swap the Sour Cream: Plain Greek yogurt works well in place of the sour cream if you prefer.
- Change Up the Sausage: I used sweet Italian sausage, but hot Italian sausage or breakfast sausage would also be delicious. Ground turkey or chicken sausage works, too!
How to Make Hissy Fit Dip
This dip is mostly a matter of cooking, mixing, and baking until everything is hot and bubbly. It’s a great addition to a game day spread alongside chicken wings and pigs in a blanket. Just add plenty of chips and crackers!
- Cook the Sausage: Preheat the oven to 350ºF. Spray a 2-quart baking dish with nonstick cooking spray and set aside. Heat a large skillet over medium-high heat and add the sausage. Cook and crumble for 5-6 minutes, until no pink remains. Drain the fat and reserve the sausage in a small bowl.
- Mix: Add the cream cheese and sour cream to a large mixing bowl and beat with a hand mixer until smooth and combined.
- Combine: Add the Velveeta, Muenster, Worcestershire, onion powder, garlic powder, sage, and green onions to the bowl and beat until combined.
- Transfer to Pan: Stir the cooked sausage into the cheese mixture, then transfer it into the prepared baking pan and smooth the top evenly.
- Cook: Bake for 35-40 minutes, until the edges are bubbling and the top is a golden brown. Garnish with sliced green onions, if desired, and serve warm with tortilla chips, crackers, or crusty bread.
Slow Cooker Instructions
Making hissy fit dip in the slow cooker is perfect for parties and game day. You can keep it hot and gooey for serving!
- Prepare the Dip: Follow steps 2–5 as written.
- Add to Slow Cooker: Spread the mixture into a 2- to 4-quart slow cooker.
- Cook: Cover and cook on LOW for 1 to 1½ hours, or until the cheese is completely melted.
- Keep Warm: Stir the dip, then switch the slow cooker to WARM.
- Serve: Serve it right from the slow cooker so it stays warm and melty!
Must Have Tools for This Recipe
- Baking Dish: Use a 2-quart dish or 9-inch deep-dish pie plate.
- Electric Hand Mixer: Makes the dip extra smooth and creamy.
HIssy Fit Dip
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Equipment
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1 2 quart baking dish or pie dish
Ingredients
- 1 pound sweet or spicy ground sausage
- 16 ounces sour cream
- 4 ounces softened cream cheese
- 8 ounces Velveeta cheese cut into small cubes
- 6 ounces shredded or chopped muenster cheese
- 4 teaspoons worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground sage
- 2 tablespoons sliced green onions more for garnish
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
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Heat a large skillet over medium-high heat and add 1 pound sweet or spicy ground sausage. Cook and crumble for 5-6 minutes, until no pink remains. Drain the fat and reserve the sausage in a small bowl.
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Add 4 ounces softened cream cheese and 16 ounces sour cream to a large bowl, and beat with a hand mixer until smooth and combined.
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Add 8 ounces Velveeta cheese cut into small cubes, 6 ounces shredded or chopped muenster cheese, 4 teaspoons worcestershire sauce, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground sage, and 2 tablespoons sliced green onions to the bowl and beat until combined.
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Stir the cooked sausage into the cheese mixture, then transfer it into the prepared baking pan and smooth the top evenly.
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Bake for 35-40 minutes, until the edges are bubbling and the top is browned. Garnish with sliced green onions, if desired, and serve warm with tortilla chips, crackers, or crusty bread.
Notes
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Reheat: Reheat at 350°F until the center reaches 165°F.
- Freezer: I don’t recommend freezing it. The cream cheese and sour cream can separate when thawed.
- Make Ahead: Prepare through step 5 up to 3 days ahead. Cover and refrigerate, then add 10–15 minutes to the baking time.
Nutrition
