Hissy Fit Dip
This “Hissy Fit Dip” with the crazy moniker is a HUGE party hit – sausage, cream cheese, sour cream, two cheeses, chives and seasonings make this one absolutely irresistible!
I’m continuing on the dip parade for Super Bowl week and this one was far and away the big winner on Sunday. Before we get into how awesome this dip is (because it’s truly one of my top five favorite dips of all time), let’s talk about the name.
Hissy. Fit. Dip.
The back story (from White Lights on Wednesdays) is that this dip was served at an SEC football game tailgate party and when it disappeared quickly, one of the girls threw a “hissy fit” when she didn’t get any.
I have no idea if that story is true or not, but after having tasted it, I might do the same thing!
Now, about this actual dip. It’s super easy to throw together and is just hopelessly addicting. People were actually saying they had to walk away from it on Sunday before they ate it all.
Browned sausage is mixed together with cream cheese, sour cream, muenster cheese, Velveeta, chives and a few simple seasonings. It’s baked for an hour until it’s browned and bubbling and ready to be devoured. Be forewarned – I burned my tongue because I couldn’t wait to plunge a tortilla chip into this bad boy and I paid the price. Maybe let it cool down for a few minutes before you dig in.
Then, look out. Once you start you won’t be able to stop!
If You Like This Hissy Fit Dip, Try These Recipes:
One year ago: Classic Yellow Cupcakes with Chocolate Frosting
Two years ago: DIY: Homemade Peanut Butter
Four years ago: Baked Asiago and Caramelized Onion Hummus Dip
Five years ago: Hot Reuben Dip
Six years ago: Cranberry-White Chocolate Almond Biscotti
Hissy Fit Dip
Ingredients
- 1 pound (453.59 g) bulk pork sausage
- 16 ounces (453.59 ml) sour cream
- 8 ounces (226.8 g) cream cheese, at room temperature
- 8 ounces (226.8 g) Velveeta, cut into small cubes
- 4 ounces (113.4 g) Muenster cheese, grated
- 2 tablespoons minced fresh chives
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon (0.5 teaspoon) dried ground sage
Instructions
- Preheat oven to 350 degrees F. Coat a 9x9-inch baking dish with non-stick cooking spray.
- In a skillet over medium heat, cook the sausage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes.
- Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Only have 8×8 oblong pyrex dish. Will that work as well as the 9×9?
We have so much of this leftover? Do you know of any other recipes i could add this too? I dont want to throw it out
Mix leftovers with cooked elbow noodles and heat through thoroughly for a nice casserole.
We absolutely love this dip! Even my incredibly picky 2 year old devours it! I do the Keto way of eating and I am trying to plug all the nutrition information into my carb manager app, could you tell me what amount of fiber is in this?
I saved this recipe when I saw it on FB and have been looking forward to making it. Today, I did. It looks great and the combination of ingredients should be pretty awesome. However, I found the taste to be rather mediocre. Don’t get me wrong. It’s worth making and serving, but it’s not that impressive.
Could this be baked in a bread bowl?
Do you use reg sausage or breakfast sausage?
Hi Bev, I’ve used both!
Is this pork breakfast sausage?
Hi Sandra, Yes!
I just made this…baked it for an hour, but it is still very runny. I am baking it for an extra 20 minutes. Did I do something wrong?
Hi Sue, Did you use low-fat sour cream and/or cream cheese? Both of those have a higher water content than the full-fat counterpart, and could be why.
Could you freeze this and if so for how long would it be good for?
Hi Kara, I don’t know that this would freeze well; I fear it may release too much liquid when it was thawed.
I’ve made this a few times now, and it is always a big hit!
It now gets requested around the holidays, by many family members. I am going to try and make it with bulk chorizo (or just chorizo taken out of the casings) this year and queso blanco velveeta :)
I see Bob Evans makes sage sausage .would that work for the sage listed in ingredients? Looks yummy !
Hi Shirl, If you buy sage sausage, I would omit the sage in the recipe.
I love this dip!!! I sub the meunster for shredded pepperjack, brown the sausage and mix it all up in a pot on the stove for quick prep. We’ve eaten this for dinner a couple times on accident lol. Start eating and just don’t stop. I’m not even ashamed!!
This dip looks like one that my friends and family will go crazy for, and I’m definitely going to try it. Quick question tho…I’m in Canada and although I’m a bit of a cheese nut, I’ve never heard of Muenster Cheese. Do you know if it would have another name that it goes by? What would be a good substitute if I can’t find it?
Thank you!
Hi Liz, I don’t know that Muenster goes by any other name, but you could substitute Monterey Jack!
This is one of my go to party foods. Made it several times. I just finished making a double batch for a wedding shower, by request of the guest. Everyone loves this stuff! Thanks for sharing😊
Hi! Do you cover it before putting in the oven? I realize you would uncover it a bit at the end for it to brown, but I’m wondering if you cook the entire time uncovered or not. Thanks!! :)
Hi Molly, No, it should be baked uncovered. Enjoy! :)
Neither my husband nor I like sausage…any idea if this would be as good with ground beef or turkey?Thanks!! ?
Hi Becky, Yes, absolutely!
Thank you, Michelle! I just love that you take the time to respond to your readers! This is by far my favorite blog, going on 6+ years now, thanks for such great work and yummy recipes! ❤?
Aww thank you Becky!
This is the first Brown Eyed Baker Recipe I have made that I ended up throwing away. Baked in the oven–it turned out horrible–we ended up microwaving it–it was way too thick and microwaving it made it a bit creamier to eat with chips. I think cooking this recipe in the microwave is probably the better way to go.
After mixing this all together, it seems to me it will be too thick to “dip”, and I am making it now. I added some half and half (probably about 1/3 cup). I also pulsed the cooked and drained sausage in the food processor cause I don’t like chunks of sausage. Will let you know how it turned out.
How did it turn out.
love these ingredients, sausage is a nice addition! this looks great for NYE or really any time,, thank you for sharing this!
love the pork sausage, gave me a “why didn’t I think of that?” moment! I;ve always defaulting to ground beef as a base to my dips, so like the different flavor profile here, especially with Muenster! thank you for sharing this
So glad you posted the option for the slow cooker. May try it for the baby shower coming up.
I really like your new Website ! It is so nice to see a blog that isn’t slowed down by Flash and all those pop-ups and videos, good luck and a very blessed Christmas to you and your wonderful family (including your fur-baby : )
We are tailgating for the Ohio State game this weekend and this is what I am going to bring. I can’t wait to try it…and quite possibly throw a hissy fit when it’s all gone!
Thanks for sharing!
Can I use beef or turkey sausage instead of pork?
Yes, absolutely!
This looks so dip-able! Yum!
Kari
http://www.sweetteasweetie.com
This looks yummy! I would love to make this dip for SuperBowl Sunday but I’m not sure what bulk sausage is. Is it Italian sausage or Jimmy Dean/Jones sausage? Can you recommend a brand? Thanks!
Bulk sausage is the sausage that comes in a tube. Yes, like Jimmy Dean.
Italian sausage can also be bought “in bulk”, so I was also wondering what kind is used. I think the bulk is just so that you don’t have to squeeze it out of sausage links. I’d still like to know if it’s breakfast sausage or Italian (hot or mild) sausage.
Hi Lynne, I used breakfast sausage.
This must be where our sausage dip comes from- only 3 ingredients! Brown a bulk sausage(Neeses, a local hot), stir in 8 oz. cream cheese, and 1 can Rotel (original).
Bake until hot and bubbly. When it comes out of the oven, it is immediately surrounded by the crowd with chips- action continues until none is left! The best!
ALL THE CHEESES! This reminds me of a dip my friend brought over once and I’ve been dying to remake it/get the recipe from them. I would be okay doing a taste test between the two. You know, for science.
This looks & sounds wonderful! Just curious – why an hour in the oven? I wouldn’t think it would take that long for the cheese to melt. I do want to try this though, no worries.
Hi Ellen, Usually dips with cream cheese take awhile to really melt and get bubbly. Just watch for when it gets golden brown on top and is bubbling – then it’s ready!
I actually don’t have muenster available at my local grocery store. Is there another cheese you would recommend as a substitution?
Hi Amy, Cheddar would work!
This definitely sounds tasty! Will add it to my try list
This has cheese in it, therefor it is completely acceptable to bring to wine club this weekend! Yay! Thanks for this! I can’t wait to try it!
Or you could call it tantrum dip? Either way, the top looks to die for! Put me in coach, I’m ready to play! I love being the guest at the party who brings the dip that everyone chows down on!!!!!
This looks fantastic! I want to make it for my party on Sunday, and I like to save it to my Pinterest page. Do you have a button?
Hi Jeanne, Yes, you should see it on the left side of the page. Let me know if it is not showing up!
Thank you for your prompt reply. I browse on my iPad, and I still don’t see it. I see the yum and the share, but no Pinterest button. Nothing on the left.
Tap the share button. Several choices come up including Pinterest.
I also read this on my iPad and the Pinterest button is not there, just Share+ and Yum
I fixed it so you should be able to see share/save buttons underneath the post. If you still don’t see them, let me know!
I don’t think that I have ever seen a recipe for a dip that has sausage in it, but this certainly looks divine, and I’ll just bet that it’s extremely addictive. Well, there goes my waistline again — LOL!
I love the name!! What an awesome recipe title! Gorgeous photos and this is sure to be a hit at any party!
This looks amazing. Would a cheese other than velveeta work or is it essential for creaminess and taste?
Marla B,
Not sure if you don’t want all of Velveeta’s undesirable additives or you just don’t have it in your pantry. But Michelle has a recipe for a homemade Velveeta substitute! Check the recipe index.
Hi Marla, You could substitute another cheese if you’d like.