Better Hissy Fit Dip, why is it better? Because I doubled the seasonings and added a secret ingredient that makes any dip better!
While cheesy dip is good, if you love cheese and like the creamy texture. But some cheese dips are just that, melted cheese with not a lot of flavor. While traditional Hissy Fit Dip with sausage, cream cheese, sour cream, Velveeta cheese is certainly creamy and good, I added more seasoning for more flavor. This really levels up Hissy Fit Dip.
Better Hissy Fit Dip
The dip that’s so good, you’ll throw a ‘hissy fit’ if you don’t get any! It really is that good. It’s a game day favorite and party staple that you simply must have in your repertoire.
As well, this is a really easy recipe to make. You just have to cook the sausage and mix all the ingredients together. It’s just that simple.
Plus, I have included stovetop, oven, and slow cooker methods below in the recipe card. You can make it early and heat it up when you’re ready to serve. I love recipes that you can make-ahead.
Hissy Fit Dip Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save this recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- pork breakfast sausage, plain flavor
- cream cheese
- sour cream
- ground black pepper
- *onion, minced
- *garlic, minced
- *cheddar cheese
- green onions
Fresh garlic and onion: The original recipe calls for onion and garlic powder, fresh minced onion and garlic gives it a ton more flavor. I used fresh and doubled the onion and garlic. As well, I add freshly ground black pepper.
I doubled the Worcestershire for more of that savory goodness. Then, I swapped the muenster cheese for cheddar cheese. While the original recipe calls for muenster cheese, I find muenster bland in dips and opted for a more flavorful mild to sharp cheddar.
And, my secret ingredient in dips is mayonnaise. Mayonnaise adds a tang and givess dip a ‘lighter’ feeling. Dip can get thick and heavy with cream cheese, sour cream, and cheese. While mayonnaise isn’t light in the caloric sense, it is in mouth feel.
I recommend using fresh onion and garlic fresh always provides better flavor in my opinion. However, if you don’t have fresh on hand garlic powder and onion powder are fine to use. I recommend the first time you make this recipe use half of the seasonings that I have listed, taste, and add more if you prefer. Personally, I like a lot of seasoning.
*Special note: Be careful not to grab the garlic salt and onion salt! It will be way too salty!
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Better Hissy Fit Dip
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- 1 pound pork sausage
- 8 ounces sour cream
- 8 ounces cream cheese room temperature
- ¾ cup mayonnaise
- 8 ounces Velveeta cheese cut into cubes
- 4 ounces mild cheddar cheese shredded
- 2 medium green onions thinly sliced, about 3 tablespoons
- ½ tablespoon Worcestershire sauce
- 1 tablespoon fresh onion1 finely minced, or 1 tsp dried onion powder
- 1 tablespoon fresh garlic1 finely minced, or 1 tsp dried garlic powder
- ½ teaspoon freshly ground black pepper
- Cook sausage in a skillet on the stove breaking it up into crumbles as it cooks. Cook until it is no longer pink. Remove from the skillet and drain on paper towels on a plate.
- Add all the ingredients to a large skillet and stir. Cook on low stirring every few minutes until the cheeses are melted and hot. Serve.
- Add all the ingredients to a slow cooker and stir. Cook on low stirring every 20 to 30 minutes until the cheeses are melted and hot. Serve.
- Add all the ingredients to a large casserole dish and stir. Cover. Cook on 375℉ stirring every 20 to 30 minutes until the cheeses are melted and hot.
- *For the oven method, after the dip is hot I like to add 1 to 2 cup(s) of shredded cheddar to the top. (This is in addition to the cheddar cheese that's in the dip.) So after it's hot and you stir it for the last time, sprinkle the shredded cheese over the top and cook until it melts. Serve.
- Serve hot with Frito Scoops, tortilla chips, or a sturdy cracker.
- I recommend using fresh onion and garlic it always provides better flavor in my opinion. However, if you don’t have fresh on hand garlic powder and onion powder are fine to use. I recommend the first time you make this recipe use half of the seasonings that I have listed, taste, and add more if you prefer. Personally, I like a lot of seasoning.
- I realize the substitutions for fresh onion and garlic aren’t what is typically recommended for fresh onion and fresh garlic to onion powder and garlic powder however, for this recipe, these are the conversions I use. As always, adjust the seasonings to your tastes.