Our hissy fit dip is a luscious hot cheesy, sausage dip that’s always a big party favorite! Easy to make, impossible to stop eating! Ready for a new Favorite?
I love the excitement that hits in August each year as football season gets underway, well, at least all the wonderful party food and tailgating the fall brings with those rabid fans. It does make me sad, though, to see so many amazing dishes only grace a table if there’s an impending kick-off. This recipe is a staple for pre-game get-togethers and conference championship after-parties, but it’s such an amazing recipe that I serve it year-round.
It’s called Hissy Fit Dip, or sometimes “Mississippi Crack Dip,” but whatever you want to call it, it’s a winner! This is one of those bubbling hot, creamy dip masterpieces we’ve all burned our mouths on after giving in to impatient taste buds. It’s a rich, cheesy concoction that begs for frantic dipping and fighting over the crunchy brown bits around the edges.
The jury’s still out on the origin of the phrase “hissy fit,” but trust me. You’ll get it once you’ve tasted it, especially if you find it’s all gone when you come back for seconds! The ingredients here are all easy to find, so get ready to make this often. It’ll become a frequent guest request once you add this to your party repertoire.
Let’s make this!
Hissy Fit Dip Ingredients
- Sausage: I usually choose a mild pork sausage for this dish, just because it’s likely to please diverse palettes at a big party. Feel free to use spicy pork sausage or any other savory sausage you can remove from the casing and brown. You can even substitute a low-fat turkey sausage.
- Sour Cream: I use regular sour cream, not low-fat.
- Cream Cheese: Adds great richness, creaminess, and a little tang.
- Velveeta: This is the perfect cheese for melting and creates a great base for all the other flavors.
- Muenster Cheese: Adds a mild flavor and plenty of ooey-gooeyness. By the way, the rind gets its distinctive color from annatto, a mild but slightly peppery spice from South America that also gives cheddar and Velveeta their signature orange colors.)
- Green Onions: Adds just the right amount of subtle onion flavor.
- Worcestershire Sauce: This is one of those concentrated flavor bombs you just can’t reproduce without adding over a dozen other ingredients. It provides a warm, peppery, salty, slightly acidic quality that deepens the flavors of just about anything you add it to. There’s just a teaspoon in this recipe, but it’s really a necessity.
- Onion Powder: Enhances the onion flavor.
- Sage: I use dried ground sage. If you don’t have it in your pantry, use poultry seasoning
How To Make In Crockpot
If you don’t want to deal with the oven or want something portable that will stay warm, you can make this Hissy Fit Dip in the slow cooker.
I like to warm my cream cheese in the cooker while I’m browning the sausage since the cream cheese will incorporate better and leave fewer little white lumps if it’s nice and soft first.
Once you’ve drained the sausage on your paper towels, throw everything into the cooker, stir, then let it go on high for about an hour.
Once it’s all warm and creamy and amazing, you can turn it down to low or warm and keep it there as long as you need to (it won’t last long, I promise!).
This stuff is great on tortilla chips, corn chips, pretzels, any and every type of cracker, veggies, breadsticks, soft bread cubes, and crostini. We like to serve this along side our viral Bisquick sausage balls, sausage pinwheels, bacon wrapped water chestnuts, or our bacon ranch cheeseball!
How To Make Hissy Fit Dip
Brown the sausage.
Mix sausage and the rest of the ingredients.
Bake for 1 hour.
**See the full instructions below.
More Dips You’ll LOVE!
- Buffalo Chicken Dip
- The Best Pimento Cheese Dip
- Crack Dip
- Sour Cream and Onion Dip
- Million Dollar Dip
- Hot Corn Dip
Tried This Recipe?
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Hissy Fit Dip
- 1 pound bulk pork sausage
- 16 ounces sour cream
- 8 ounces cream cheese at room temperature
- 8 ounces Velveeta cubed
- 4 ounces Muenster cheese grated
- 2 tablespoons green onions thinly sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon dried ground sage
- Preheat oven to 350ºF (177ºC). Spray a 9X9-inch baking dish with nonstick cooking spray.
- Brown the sausage (1 pound) in a skillet over medium heat, crumbling with a spoon. Drain cooked sausage on the paper towel-lined plate. Let cool.
- In a medium mixing bowl, add the cooled sausage and all the rest of the ingredients, and stir until evenly combined. Pour into prepared dish and spread into even layer.
- Bake in preheated oven for 1 hour or until top is browned.