Hissy Fit Dip

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 I 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 minutes before you dig in.

Then, look out. Once you start you won’t be able to stop!

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

Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

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!

Ingredients:

• 1 pound bulk pork sausage
• 16 ounces sour cream
• 8 ounces cream cheese, at room temperature
• 8 ounces Velveeta, cut into small cubes
• 4 ounces Muenster cheese, grated
• 2 tablespoons minced fresh chives
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon dried ground sage

Directions:

1. Preheat oven to 350 degrees F. Coat a 9x9-inch baking dish with non-stick cooking spray.

2. 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.

3. 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.

4. Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle.

Note #1: This dip can be assembled in advance, up to 1 day, covered and refrigerated before baking. You may need to add 5 more minutes to the baking time - just keep an eye on it and bake until browned and bubbling.

Note #2: This can also be made in a slow cooker, although it will obviously not get browned. Place the cooked sausage along with all of the other ingredients in the slow cooker, stir and cook on high for 1 to 2 hours, until all of the cheeses are melted, stirring occasionally.