Go Back
A bowl of creamy, cheesy baked Hissy Fit Dip fresh out of the oven, with a spoon taking a scoop out.

Hissy Fit Dip: The Outrageously Good Dip That Lives Up to Its Name

This Hissy Fit Dip is a dangerously addictive hot sausage dip with cream cheese and Velveeta. It's the ultimate easy party appetizer that's guaranteed to disappear in minutes and become a new family favorite!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Dip
  • 1 lb pork breakfast sausage mild or hot
  • 1/2 cup minced yellow onion
  • 8 oz cream cheese softened to room temperature
  • 8 oz Velveeta cubed
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 2 tsp Worcestershire sauce
  • 1 cup shredded sharp cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese divided

Equipment

  • 1 Large Skillet
  • 1 2-quart baking dish
  • 1 Large Mixing Bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish.
  2. In a large skillet over medium-high heat, cook the sausage and minced onion until the sausage is browned and crumbled. Drain off any excess grease.
  3. In a large bowl, combine the softened cream cheese, sour cream, cubed Velveeta, Worcestershire sauce, and garlic powder. Mix until well combined.
  4. Add the cooked sausage mixture and half of the shredded cheddar and Monterey Jack cheeses to the cream cheese mixture. Stir until everything is evenly incorporated.
  5. Spread the mixture into the prepared baking dish. Top with the remaining shredded cheeses. Bake for 20-25 minutes, until the dip is hot and bubbly.
  6. Let cool for 5 minutes before serving warm with tortilla chips, crackers, or vegetables.

Notes

Tip 1: For the creamiest dip, make sure your cream cheese is fully softened before mixing.
Tip 2: Shred your own cheese from a block for a smoother melt.
Tip 3: This dip can be assembled up to 24 hours in advance. Just cover and refrigerate before baking.