Q: Can I make Hissy Fit Dip in a slow cooker?

A: Absolutely! Combine all ingredients in your slow cooker and cook on high for 1-2 hours , stirring occasionally, until melted and creamy. (Note: It won’t brown like the oven version.)

Q: How do I store leftovers?

A: Let the dip cool, then transfer to an airtight container. It keeps in the fridge for up to 3 days . Reheat in the oven or microwave until warm.

Q: Can I freeze this dip?

A: Yes! Freeze in a sealed container for up to 2 months . Thaw overnight in the fridge, then reheat in the oven at 350°F until bubbly .

Hissy Fit Dip: Best Party Appetizer for Super Bowl

Name: Hissy Fit Dip
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southern American
Ingredients: 1 lb (450g) hot pork sausage (breakfast sausage like Jimmy Dean); 1 block (8 oz) cream cheese, softened to room temperature; 1 cup sour cream; 8 oz Velveeta cheese, cubed (or 2 cups shredded sharp cheddar); 1 small onion, finely chopped; 1 clove garlic, minced; 1 teaspoon Worcestershire sauce; ½ teaspoon onion powder; ½ teaspoon dried parsley; Pinch of cayenne pepper (optional, for extra heat); — For Serving —; Chopped green onions (for garnish); Fritos, tortilla chips, or ritz crackers

Ingredients

1 lb (450g) hot pork sausage (breakfast sausage like Jimmy Dean)

1 block (8 oz) cream cheese, softened to room temperature

1 cup sour cream

8 oz Velveeta cheese, cubed (or 2 cups shredded sharp cheddar)

1 small onion, finely chopped

1 clove garlic, minced

1 teaspoon Worcestershire sauce

½ teaspoon onion powder

½ teaspoon dried parsley

Pinch of cayenne pepper (optional, for extra heat)

— For Serving —

Chopped green onions (for garnish)

Fritos, tortilla chips, or ritz crackers

Instructions

1. **Preheat:** Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish or a deep pie dish.

2. **Cook Sausage:** Heat a large skillet over medium-high heat. Add the pork sausage and chopped onion. Cook, breaking up the meat with a spatula, until the sausage is browned and the onions are soft (about 7–10 minutes).

3. **Drain:** Add the minced garlic and cook for 1 minute until fragrant. Drain the excess grease from the skillet thoroughly.

4. **Mix Base:** In a large bowl, mix the softened cream cheese, sour cream, Worcestershire sauce, onion powder, dried parsley, and cayenne until smooth and combined.

5. **Combine:** Add the cooked sausage mixture and the cubed Velveeta (or shredded cheddar) to the bowl. Stir well to distribute the ingredients evenly.

6. **Bake:** Transfer the mixture to the prepared baking dish. Bake uncovered for 45–50 minutes, or until the dip is hot, bubbly, and slightly browned on top.

7. **Serve:** Remove from oven and let sit for 5 minutes. Garnish with chopped green onions and serve warm with Fritos or crackers.

Notes

Cheese Choice: Velveeta is traditional for this recipe because it melts into a perfectly smooth liquid gold texture. If you prefer real cheese, use freshly shredded Sharp Cheddar and Monterey Jack, but the texture will be slightly oilier.

Sausage: ‘Hot’ breakfast sausage gives the best flavor balance against the rich cream cheese. If you use mild sausage, add a pinch more cayenne or red pepper flakes.

Slow Cooker: You can dump the cooked/drained sausage and all other ingredients into a Crockpot. Cook on Low for 2–3 hours, stirring occasionally.

Make Ahead: Assemble the dip in the baking dish, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time when cooking cold.

Author: Anna Lovae
Prep Time: 10
Cook Time: 45
Category: Appetizer
Method: Bake
Cuisine: Southern American
Diet: Gluten Free