My hissy fit dip is always a crowd pleaser. In fact it’s so good, you might throw a “hissy fit” if you don’t get any. It’s cheesy, creamy, and loaded with ground sausage. The kind of warm dip that is sure to disappear fast.
My roommate in college introduced me to this hissy fit dip years ago and its a dip that I now make for my family. It’s something she would make when we watched our college football games in our apartment.
It’s one of those dips that once you start eating, it’s hard to stop. The hot cheese with the savory sausage makes every bite better than the last. Before you know it, there is nothing left in the dish.
This baked dip is a must for game days, holidays, or just having friends over. You can make it fast and with just a few ingredients.
Want more hot sausage dips, be sure to check out this Velveeta sausage dip and hot sausage beer cheese dip.
Why you’ll love this recipe
- A tasty, hot dip. Once you have a bite, you’ll keep going back for more.
- Cheesy goodness. The combination of cream cheese, Velveeta, and Monterey Jack is hard to beat.
- Only requires a few ingredients and can easily be customized.
Ingredients
You only need a handful of ingredients to make this hissy fit dip recipe.
- Sausage: I recommend using breakfast sausage. You can use original, sage, or spicy sausage depending on the flavors you want in the dip.
- Sour cream: Sour cream adds rich, creamy tang to the dip which is a great balance for the cream cheese.
- Cream cheese: Cream cheese is the perfect base for the dip.
- Velveeta cheese: I love how great the Velveeta cheese melts and gives this dip a wonderful texture.
- Monterey Jack cheese: Adds more melted cheese, deliciousness.
- Worcestershire sauce: This adds a wonderful depth of flavor.
- Garlic powder: Garlic powder adds a hint of garlic flavor to this dip recipe.
- Green onions: Adds a pop of color and mild onion flavor.
How to make hissy fit dip
Step one: Preheat the oven to 350 degrees F.
Step two: Mix the cream cheese with an electric mixer until creamy. Stir in the cubed Velveeta, shredded cheese, garlic powder, Worcestershire, and green onions.
Step three: Stir the ingredients together until combined.
Step four: Stir in the cooked sausage. Make sure to drain off any excess grease.
Step five: Spread the mixture into a 9 x 9 baking dish or deep pie dish. Bake for 45 minutes.
I like to serve this dip warm with chips, crackers, or veggies.
Heather’s recipe tips
- Make sure to brown the sausage well and drain the grease. Draining the grease is important so that the dip doesn’t become too oily.
- Soften the cream cheese. This helps the cream cheese be smooth and melt evenly.
- Cut the Velveeeta into cubes. Don’t skip this step. It helps the Velveeta melt evenly and quickly.
- Be sure not to over bake the dip. This will help it stay creamy.
- Keep it warm for parties in a small slow cooker.
Hissy fit dip variations
- Spicy: Make it spicy by using spicy breakfast sausage or adding crushed red pepper flakes to the dip.
- Green chilies: Add a can of diced green chilies or even a can of diced jalapenos.
- Cheese: Substitute the Monterey Jack cheese with Muenster cheese, Pepper Jack, cheddar cheese, or even a blend of Mexican cheeses.
- Chicken or Beef: Substitute the sausage with shredded chicken or cooked ground beef.
Storage instructions
Let any leftover dip cool before storing in an airtight container in the refrigerator. This dip will last up to 3 days.
Reheat the dip in the microwave or on the stove top. If the dip is too thick, you can add a little bit of milk to help thin it out.
This hissy fit dip does not freeze well.
Frequently asked questions
This dip goes well with corn chips, tortilla chips, crackers, baguettes, and veggies.
I like the texture Velveeta gives this dip but you could substitute with shredded cheddar cheese and a splash of milk.
Yes, you can prepare the dip the night before, store covered in the refrigerator, and then heat in the oven.
More easy warm dip recipes
Hissy Fit Dip
Ingredients
- 1 pound breakfast sausage I use the sage
- 1 (8 ounce) cream cheese
- 1 (16 ounce) sour cream
- 1 (8 ounce) Velveeta cheese diced into small cubes
- ½ cup Monterey Jack cheese, shredded
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 2 green onions, diced
Instructions
- Preheat the oven to 350 degrees F.
- Brown the sausage in a large skillet over medium heat. Make sure to break up and crumble the sausage while cooking. Once the sausage has cooked through, drain off any excess grease.
- In a large bowl, mix the softened cream cheese with a mixer until creamy.
- Stir in the sour cream, garlic powder, Worcestershire sauce, shredded Monterey Jack cheese, cubed Velveeta cheese, and green onions.
- Stir in the sausage until combined.
- Spread the mixture in a 9 x 9 baking dish or deep pie dish. Bake for 45-50 minutes.
- Serve the dip warm.
Notes
- Make sure to brown the sausage well and drain the grease. Draining the grease is important so that the dip doesn’t become too oily.
- Soften the cream cheese. This helps the cream cheese be smooth and melt evenly.
- Cut the Velveeeta into cubes. Don’t skip this step. It helps the Velveeta melt evenly and quickly.
- Be sure not to over bake the dip. This will help it stay creamy.
- Keep it warm for parties in a small slow cooker.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
