Description

Hissy Fit Dip is a creamy, cheesy, and savory appetizer featuring browned ground sausage, a blend of sharp cheddar and mozzarella cheeses, sour cream, and a hint of spice from Rotel tomatoes and optional cayenne pepper. Baked until bubbly and golden, it’s perfect served warm with tortilla chips, crackers, or toasted baguette slices, making it an ideal crowd-pleaser for game days or gatherings.

Ingredients

Scale

Sausage Mixture

1 lb ground sausage (mild or spicy, your choice)
1 10 oz can Rotel (diced tomatoes with green chilies), drained
Salt and black pepper (to taste)
½ teaspoon cayenne pepper (optional, for heat)

Creamy Base

1 8 oz package cream cheese, softened
1 cup sour cream
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

Cheese

1 ½ cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese

Garnish

Fresh parsley or green onions, chopped

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Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish to prevent sticking and ensure easy cleanup.
Cook the Sausage: In a large skillet over medium heat, cook the ground sausage until it is browned and crumbly. Drain off the excess grease to keep the dip from being too oily. Season with salt, black pepper, and optional cayenne pepper for heat.
Combine Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, Worcestershire sauce, garlic powder, and onion powder. Stir or beat the mixture until it is mostly smooth and well combined.
Add the Sausage and Cheese: Fold in the cooked sausage along with the drained Rotel tomatoes, shredded sharp cheddar cheese, and shredded mozzarella cheese. Mix thoroughly to combine all ingredients evenly.
Transfer to Baking Dish: Spread the dip mixture evenly into the prepared baking dish. For an extra golden, cheesy crust, sprinkle a bit of additional shredded cheddar on top.
Bake: Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the dip is bubbly and golden around the edges.
Serve Hot: Remove from the oven and let the dip cool slightly for about 5 minutes. Garnish with chopped fresh parsley or green onions. Serve warm with tortilla chips, crackers, or toasted baguette slices for dipping.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat in the oven at 325°F until warmed through or microwave in 30-second intervals, stirring between.
Not recommended to freeze due to dairy content which affects texture.
For a Tex-Mex twist, include Rotel tomatoes as in the recipe; omit for a milder dip.
Vegetarian variation: omit sausage and substitute sautéed mushrooms or black beans.
Lighter option: use Greek yogurt instead of sour cream, Neufchâtel cheese, and turkey sausage.
For a spicy jalapeño popper style, add diced jalapeños and top with crushed tortilla chips before baking.
Double the recipe for large gatherings and bake in a larger casserole dish.