The first time I served this dip at a game day party, I watched three grown adults literally guard the bowl so they could get seconds before it disappeared. That’s the kind of loyalty this recipe inspires. Hissy Fit Dip earned its unforgettable name at an SEC tailgate when someone reportedly threw a fit after missing out on it—and after one taste, you’ll understand why. This warm, cheesy, sausage-packed creation is the kind of appetizer that stops conversations mid-sentence and has guests hovering near the snack table all evening.
What Makes This Recipe Special
This isn’t your average cream cheese dip. The combination of four different cheeses—cream cheese, sour cream, Muenster, and Velveeta—creates layers of flavor and texture that keep every bite interesting. The browned pork sausage adds savory depth and protein, making it substantial enough to satisfy hungry crowds at tailgates, Super Bowl parties, or holiday gatherings. Unlike cold dips that require constant attention, this one bakes in the oven for an hour, freeing you up to prepare other dishes or actually enjoy your own party. It’s the kind of recipe that feeds 6-8 people easily, can be assembled a full day ahead, and somehow tastes even better when reheated the next day.
“People were actually saying they had to walk away from it before they ate it all. I burned my tongue because I couldn’t wait to dig in—totally worth it. This is hands-down in my top five favorite dips of all time!”
How This Recipe Comes Together
The process starts with browning bulk pork sausage until it’s fully cooked and crumbly, then draining the excess grease to prevent the dip from becoming oily. Once the sausage cools slightly, it gets mixed with a creamy base of sour cream and softened cream cheese, which provides the rich foundation. Cubed Velveeta melts into pockets of gooey goodness, while shredded Muenster adds a mild, buttery flavor. Fresh chives, Worcestershire sauce, onion powder, and dried sage season the mixture with savory complexity. Everything gets spread into a baking dish and baked until golden brown and bubbling. The hour-long bake time allows all the cheeses to melt together completely and develop a beautiful browned top that adds texture and visual appeal.
Key Ingredients
For the meat base:
- 1 pound bulk pork sausage (use spicy, mild, or Italian depending on preference)
For the creamy cheese mixture:
- 16 ounces sour cream (full-fat works best for richness)
- 8 ounces cream cheese, softened to room temperature
- 8 ounces Velveeta, cut into small cubes (helps create that signature melt)
- 4 ounces Muenster cheese, grated (substitute with Monterey Jack if needed)
For seasoning:
- 2 tablespoons minced fresh chives (or use 1 tablespoon dried)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon dried ground sage
Step-by-Step Instructions
Prep your baking dish: Preheat your oven to 350°F and coat a 9×9-inch baking dish with non-stick cooking spray.
Brown the sausage: Heat a skillet over medium heat and add the pork sausage. Break it apart with a wooden spoon as it cooks, crumbling it into small pieces. Cook until it’s completely browned and no pink remains, about 8-10 minutes. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate, leaving the grease behind. Let it cool for 5 minutes.
Mix everything together: In a medium bowl, combine the cooled sausage, sour cream, softened cream cheese, Velveeta cubes, grated Muenster, chives, Worcestershire sauce, onion powder, and sage. Stir until everything is thoroughly blended and evenly distributed.
Transfer and spread: Scoop the mixture into your prepared baking dish, spreading it into an even layer with a spatula.
Bake until golden: Place the dish in the preheated oven and bake for 1 hour, or until the dip is bubbly throughout and golden brown on top.
Cool briefly before serving: Let the dip rest for 5-10 minutes after removing it from the oven—this prevents tongue burns and allows it to set slightly. Serve warm with your favorite dippers.
Serving Suggestions
This dip shines brightest when served piping hot straight from the oven, surrounded by sturdy tortilla chips that can handle the thick, cheesy texture. Scoop-style corn chips work beautifully, as do thick-cut potato chips or hearty crackers like Triscuits. For a lighter option, offer crisp vegetables like celery sticks, bell pepper strips, or carrot coins. Present the dip in its baking dish set on a trivet or hot pad, or transfer it to a small slow cooker set on warm to keep it at the perfect temperature throughout your party. For game day spreads, place it alongside complementary appetizers like buffalo wings, seven-layer dip, or a fresh vegetable platter. The rich, savory flavors pair wonderfully with cold beer, crisp white wine, or sparkling water with lime.
Keeping Leftovers Fresh
Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making leftovers a real treat. To reheat, scoop the desired portion into a microwave-safe bowl and heat in 30-second intervals, stirring between each, until warmed through. Alternatively, reheat the entire portion in a 325°F oven for 15-20 minutes until hot and bubbly. You can also freeze this dip for up to 2 months—just let it cool completely, transfer to a freezer-safe container, and thaw overnight in the refrigerator before reheating. Some readers have even repurposed leftovers by mixing them with cooked elbow macaroni for a decadent baked pasta casserole.
Tricks for Success
Drain that sausage well: Excess grease will make your dip oily and unappetizing. Pat the cooked sausage with paper towels to remove as much fat as possible before mixing.
Room temperature matters: Make sure your cream cheese is fully softened before mixing. Cold cream cheese creates lumps that won’t smooth out even with vigorous stirring.
Cut Velveeta small: The smaller you cube the Velveeta, the more evenly it will melt throughout the dip, creating consistent pockets of gooeyness.
Watch the bubbling: Your dip is done when you see bubbles breaking through the surface all over, not just around the edges. This ensures everything is heated through.
Make it ahead: This dip actually benefits from advance preparation. Assemble it up to 24 hours ahead, cover tightly, and refrigerate. Add an extra 5-10 minutes to the baking time if going straight from the fridge to the oven.
Slow cooker alternative: If oven space is limited, combine all ingredients in a slow cooker and heat on high for 1-2 hours, stirring occasionally, until melted and smooth.
Different Ways to Try It
Spicy Southwest version: Use chorizo instead of regular pork sausage and add a diced jalapeño plus a teaspoon of cumin for Tex-Mex flair.
Italian-style: Swap in Italian sausage and replace the Muenster with mozzarella. Add a teaspoon of Italian seasoning and serve with toasted baguette slices.
Breakfast twist: Use breakfast sausage and fold in scrambled eggs and crumbled bacon. Perfect for brunch gatherings.
Veggie-loaded: Reduce the sausage to 1/2 pound and add sautéed diced bell peppers, mushrooms, and onions for extra vegetables.
Turkey lightened: Substitute ground turkey for the pork sausage and use reduced-fat cream cheese and sour cream to cut calories without sacrificing too much flavor.
Beer cheese style: Add 1/4 cup of beer and a teaspoon of Dijon mustard for a tangy, pub-inspired variation.
Your Questions Answered
Can I use a different type of sausage? Absolutely! This recipe is extremely flexible. Try Italian sausage (mild or hot), breakfast sausage, turkey sausage, or even ground beef seasoned with your favorite spices. Each variation brings its own personality to the dish.
What if I can’t find Muenster cheese? Muenster can be substituted with Monterey Jack, mild cheddar, Colby, or even provolone. You want a cheese that melts well and has a mild, creamy flavor that won’t overpower the other ingredients.
How do I know when the dip is fully cooked? Look for three signs: the dip should be bubbling vigorously across the entire surface (not just at the edges), the top should be golden brown, and a thermometer inserted in the center should read at least 165°F.
Can I make this in a slow cooker instead of the oven? Yes! Combine all ingredients in your slow cooker, stir well, and cook on high for 1-2 hours, stirring every 30 minutes. The texture will be creamier and won’t have that golden-brown top, but the flavor will be just as delicious.
Why is my dip too thick or too thin? If it’s too thick, stir in a tablespoon or two of milk or additional sour cream. If it’s too thin, the sausage may have released too much grease—try draining it better next time, or fold in some extra shredded cheese to help bind the mixture.
Is this dip keto-friendly? It’s relatively low in carbs, making it fairly keto-compatible. One serving contains approximately 8g of carbohydrates. For strict keto, serve with pork rinds, cucumber slices, or celery instead of chips or crackers.
Print
Hissy Fit Dip
- Total Time: 75 minutes
- Yield: 6-8 servings
- Diet: None
Description
A warm, cheesy dip packed with sausage and four different cheeses, perfect for game day and gatherings.
Ingredients
- 1 pound bulk pork sausage
- 16 ounces sour cream
- 8 ounces cream cheese, softened
- 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
- 1/2 teaspoon dried ground sage
Instructions
- Preheat your oven to 350°F and coat a 9×9-inch baking dish with non-stick cooking spray.
- Heat a skillet over medium heat and add the pork sausage. Cook until fully browned, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess grease.
- In a medium bowl, combine the cooled sausage, sour cream, softened cream cheese, Velveeta cubes, grated Muenster, chives, Worcestershire sauce, onion powder, and sage. Mix until well blended.
- Scoop the mixture into your prepared baking dish and spread evenly.
- Bake for 1 hour, or until bubbly and golden brown on top.
- Let the dip rest for 5-10 minutes before serving warm.
Notes
This dip can be prepared a day in advance and stored in the refrigerator until ready to bake. It can also be reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American