Hissy Fit Dip is the rich, creamy, cheesy appetizer that’ll have everyone coming back for more. This irresistible dip combines savory ground sausage, tangy sour cream, and two kinds of melted cheese for the ultimate game day snack. With just a handful of ingredients and one baking dish, you’ll have a bubbly, golden dip that’s perfect for any gathering.
Why You’ll Love This Recipe
Creamy, cheesy, and packed with bold, savory flavor that keeps everyone coming back for more. It’s warm, comforting, and perfect for scooping with chips, crackers, or veggies. Easy to make and always a hit, this dip is ideal for parties, game day, or casual get-togethers.
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Hissy Fit Dip Recipe
- Total Time: 50 minutes
- Yield: 4 cups of dip
Description
Hissy Fit Dip is an easy, crowd-pleasing appetizer made with ground sausage, sour cream, Velveeta, and Muenster cheese. Baked until hot and bubbly, this creamy dip is perfect for game day parties, tailgates, and any gathering where you need to feed a hungry crowd.
Ingredients
For the Dip:
- 1 lb ground sausage
- 16 oz sour cream (full fat works best!)
- 8 oz Velveeta cheese, cut into small cubes
- 4 oz Muenster cheese, shredded or cubed
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried parsley
Instructions
Set your oven to 350°F (175°C). This gives you time to get everything mixed while the oven comes to temp!
In a large skillet over medium heat, cook the ground sausage until it’s no longer pink, breaking it up into crumbles as it cooks. This usually takes about 8-10 minutes. You want it nicely browned with no pink spots remaining.
Once your sausage is cooked through, drain off any excess fat. I usually just tilt the pan and use a spoon to scoop it out—no need to be too fussy here!
In a large mixing bowl, combine your cooked sausage, sour cream, cubed Velveeta, Muenster cheese, onion powder, garlic powder, Worcestershire sauce, and dried parsley. Stir it all together until everything is evenly distributed. Don’t worry if the cheese isn’t fully melted yet—that’s what the oven is for!
Scoop your dip mixture into your baking dish and spread it out evenly. Give the top a little smooth with your spoon so it bakes evenly.
Pop that dish in your preheated oven and bake for 30-40 minutes. You’ll know it’s ready when the dip is hot and bubbly around the edges and all that cheese is gloriously melted.
Let the dip cool for about 5 minutes before serving.
Notes
- Use a non-stick skillet for the sausage to make cleanup a breeze.
- Stir halfway through baking if you want an ultra-smooth consistency throughout.
- Common mistake to avoid: Don’t use low-fat sour cream—it can make the dip watery and less creamy.
- Smart shortcut: Use pre-shredded cheese to save time (though freshly shredded does melt better!).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredient List
For the Dip:
- 1 lb ground sausage
- 16 oz sour cream (full fat works best!)
- 8 oz Velveeta cheese, cut into small cubes
- 4 oz Muenster cheese, shredded or cubed
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried parsley
Friendly Notes: Can’t find Muenster? Monterey Jack or even sharp cheddar work beautifully! And if you want a little kick, swap regular sausage for spicy Italian sausage.
Why These Ingredients Work
The ground sausage is the flavor foundation—it adds savory, seasoned richness that makes this more than just another cheese dip. Sour cream provides tang and creaminess that balances all that cheese, while Velveeta gives you that smooth, melty texture that never breaks or gets grainy. The Muenster cheese adds a mild, buttery flavor and gorgeous stretch factor.
Those seasonings—onion powder, garlic powder, and Worcestershire sauce—create depth without overpowering, and the dried parsley adds a subtle freshness and those pretty green flecks. Everything works together to create a dip that’s creamy, savory, and downright irresistible!
Essential Tools and Equipment
- Large skillet for cooking the sausage
- Large mixing bowl
- 9×13-inch baking dish (or 2-quart casserole dish)
- Wooden spoon or spatula
- Cheese grater (if shredding your own Muenster)
- Measuring spoons
How To Make Hissy Fit Dip
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C). This gives you time to get everything mixed while the oven comes to temp!
Step 2: Cook the Sausage
In a large skillet over medium heat, cook the ground sausage until it’s no longer pink, breaking it up into crumbles as it cooks. This usually takes about 8-10 minutes. You want it nicely browned with no pink spots remaining.
Step 3: Drain the Fat
Once your sausage is cooked through, drain off any excess fat. I usually just tilt the pan and use a spoon to scoop it out—no need to be too fussy here!
Step 4: Mix Everything Together
In a large mixing bowl, combine your cooked sausage, sour cream, cubed Velveeta, Muenster cheese, onion powder, garlic powder, Worcestershire sauce, and dried parsley. Stir it all together until everything is evenly distributed. Don’t worry if the cheese isn’t fully melted yet—that’s what the oven is for!
Step 5: Transfer to Baking Dish
Scoop your dip mixture into your baking dish and spread it out evenly. Give the top a little smooth with your spoon so it bakes evenly.
Step 6: Bake Until Bubbly
Pop that dish in your preheated oven and bake for 30-40 minutes. You’ll know it’s ready when the dip is hot and bubbly around the edges and all that cheese is gloriously melted.
Step 7: Cool and Serve
Let the dip cool for about 5 minutes before serving.
You Must Know
Temperature matters! Make sure your oven is fully preheated before baking. A cold oven means uneven melting and nobody wants lumpy cheese dip.
Don’t skip draining the sausage. Even a little extra grease can make your dip separated and oily instead of creamy and dreamy.
Personal Secret: I like to sprinkle an extra handful of shredded cheese on top during the last 10 minutes of baking. It creates this beautiful golden, crispy cheese crust that everyone fights over!
Pro Tips & Cooking Hacks
- Cut your Velveeta small. The smaller the cubes, the faster and more evenly it melts into the dip.
- Use a non-stick skillet for the sausage to make cleanup a breeze.
- Stir halfway through baking if you want an ultra-smooth consistency throughout.
- Common mistake to avoid: Don’t use low-fat sour cream—it can make the dip watery and less creamy.
- Smart shortcut: Use pre-shredded cheese to save time (though freshly shredded does melt better!).
Flavor Variations & Suggestions
Spicy Hissy Fit: Use hot Italian sausage and add a diced jalapeño or a can of diced green chiles to the mix.
Tex-Mex Twist: Add a packet of taco seasoning, some diced tomatoes with green chiles (Rotel), and top with fresh cilantro after baking.
Pizza Dip Version: Swap the sausage for Italian sausage, add some pizza seasoning, and serve with garlic bread for dipping!
Loaded Version: Stir in some cooked, crumbled bacon and top with sliced green onions before serving.
Cheesy Upgrade: Use pepper jack instead of Muenster for extra kick, or add sharp cheddar for more cheese flavor.
Make-Ahead Options
This dip is PERFECT for making ahead! Mix all your ingredients together (steps 1-4) and transfer to your baking dish. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to serve, just pop it in the oven straight from the fridge—you may need to add an extra 5-10 minutes to the baking time since it’s starting cold.
You can even freeze the unbaked dip! Wrap it really well in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
Recipe Notes & Baker’s Tips
- If your dip seems thick after mixing, that’s totally normal! The cheeses will melt and thin out during baking.
- The dip will thicken as it cools, so serve it warm for the best texture.
- A 9×13 dish works perfectly, but you can also use a 2-quart casserole or even divide between two smaller dishes.
- Fresh parsley is pretty as a garnish, but the dried stuff in the dip gives you that classic flavor without extra moisture.
Serving Suggestions
Serve your Hissy Fit Dip with:
- Tortilla chips (the sturdier, the better—this dip is THICK!)
- Pretzel bites or rods for that salty-savory combo
- Toasted baguette slices or crusty bread cubes
- Crackers like Ritz, Club, or Wheat Thins
- Fresh veggie sticks (carrots, celery, bell peppers) if you want to pretend it’s healthy
This dip is perfect for game day parties, tailgates, holiday gatherings, or any time you need to feed a crowd. Serve it straight from the baking dish to keep it warm, or transfer to a slow cooker set on “warm” if you need it to stay hot for hours.
How to Store Your Hissy Fit Dip
Refrigerator: Store leftover dip in an airtight container in the fridge for up to 4 days.
Reheating: Microwave individual portions for 30-45 seconds, or reheat the whole batch in a 300°F oven for about 15 minutes until warmed through. You can also reheat in a slow cooker on low!
Freezer: Baked dip can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently. Note that the texture might be slightly grainier after freezing due to the sour cream, but it’ll still taste delicious!
Allergy Information
Contains: Dairy (sour cream, Velveeta, Muenster cheese), possible gluten (check your Worcestershire sauce label—some contain gluten)
Substitution Ideas:
- Dairy-Free: Use dairy-free sour cream and vegan cheese alternatives, though the texture won’t be quite as creamy
- Gluten-Free: Make sure your Worcestershire sauce is gluten-free (many brands are!)
- Lower Fat: You can use turkey sausage and reduced-fat sour cream, though the dip won’t be quite as rich
Questions I Get Asked A Lot
Can I use a different type of sausage?
Absolutely! Italian sausage (mild or hot) works wonderfully. Turkey sausage is great if you want something lighter. Even breakfast sausage will work in a pinch—just make sure whatever you use has good flavor since it’s the star of the show!
My dip looks greasy on top—what happened?
This usually means the sausage wasn’t drained well enough before mixing. Next time, make sure to drain off all that excess fat! If it happens, you can carefully blot the top with paper towels or just stir it back in while the dip is hot.
Can I make this in a slow cooker instead?
Yes! Brown your sausage first, then combine everything in your slow cooker. Cook on LOW for 2-3 hours or HIGH for 1-1.5 hours, stirring occasionally. It’s perfect for keeping warm during long parties!
Do I have to use Velveeta?
Velveeta gives you that smooth, never-grainy texture, but if you don’t have it, you can use 8 oz of American cheese or even cream cheese. Just know the texture might be slightly different—Velveeta is magic for melting!
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Hissy Fit Dip turned out! Did you add any fun variations? What did you serve it with?
