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Hissy Fit Dip

Hissy Fit Dip: Irresistibly Cheesy Comfort for Every Occasion

Hissy Fit Dip is a creamy, zesty, and savory dip that’s perfect for gatherings, game days, or festive occasions.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: American
Calories: 250

Ingredients
  

For the Dip
  • 1 lb Ground Sausage mild or spicy
  • 8 oz Cream Cheese full-fat recommended
  • 1 cup Sour Cream Greek yogurt can be substituted
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 can Rotel (diced tomatoes with green chilies) drained well
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cayenne Pepper optional, adjust to taste
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 cup Fresh Parsley or Green Onions for garnish

Equipment

  • Skillet
  • mixing bowl
  • baking dish
  • hand mixer

Method
 

Step-by-Step Instructions for Hissy Fit Dip
  1. Preheat the oven to 350°F (175°C) and prepare a baking dish.
  2. Cook the ground sausage in a skillet over medium heat for 5-7 minutes until browned. Drain excess grease.
  3. In a mixing bowl, combine cream cheese, sour cream, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper. Mix until smooth.
  4. Fold in the cooked sausage, drained Rotel, cheddar, and mozzarella cheese until evenly combined.
  5. Spread the mixture in the baking dish, top with additional cheddar if desired, and bake for 25-30 minutes until hot and bubbly.
  6. Remove from the oven, let cool slightly, and garnish with parsley or green onions. Serve warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 6gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 600mgPotassium: 200mgSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

For best results, use high-quality ingredients and mix the creamy base thoroughly to avoid lumps. You can customize spices and serve with various dippers.

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