• Prep Time: 20 minutes
  • Cooking Time: 1 hour
  • Serves: 8

Hissy Fit Dip r1

  • Recipe Submitted by on

 Ingredients List

  • 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


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.

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