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HIssy Fit Dip

Hot and cheesy Hissy Fit Dip is loaded with sausage and creamy, savory flavor. It’s the ultimate easy party dip!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer, dip
Cuisine: American, Southern
Keyword: cracked out hissy fit dip, dips, hissy fit dip, hissy fit dip recipe, hot dip recipe, Mississippi crack dip, Mississippi crack dip recipe, mississippi sin dip, party appetizer, party dip, super bowl, super bowl recipes, superbowl snacks, tailgate appetizer
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • 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

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
  • 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.
  • 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.
  • 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.
  • Stir the cooked sausage into the cheese mixture, then transfer it into the prepared baking pan and smooth the top evenly.
  • 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

Leftover Instructions
  • 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

Calories: 480kcal | Carbohydrates: 8g | Protein: 21g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1045mg | Potassium: 389mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 1097IU | Vitamin C: 2mg | Calcium: 397mg | Iron: 1mg

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