Last updated: November 2, 2026
Hissy fit dip is a baked party dip made with cream cheese, sour cream, melty cheese, and browned breakfast sausage, and it is ready in 45 minutes. Scroll down to the recipe card for the full measurements, or keep reading for every tip you need to get it bubbly and scoopable.
What Is Hissy Fit Dip?
Hissy fit dip is a hot, creamy sausage and cheese dip that bakes until the edges bubble and the top turns golden. It is a game day appetizer that pairs savory pork sausage with a tangy cream cheese base.
The name is a playful warning that guests might throw a fit if the dish is empty before they get a scoop. After one bite of this hissy fit dip, you will understand why the name stuck.
The recipe uses ingredients you can find at any grocery store, and it comes together in one skillet and one bowl. That makes it perfect for potlucks, tailgates, holiday parties, and any night you need an easy appetizer.
You mix the dip, bake it for 30 minutes, and serve it warm with chips, crackers, or fresh vegetables. There is no fancy technique involved, only a few small steps that make the texture creamy instead of greasy.
Ingredients for Hissy Fit Dip
The ingredient list for hissy fit dip is short, and every item has a job. Here is what goes into the dish and why each one matters.
The Creamy Base
Cream cheese and sour cream form the base of the dip. Eight ounces of full-fat block cream cheese gives body, while one cup of sour cream adds tang and keeps the dip from tasting heavy.
Let the cream cheese soften on the counter for about 30 minutes before you start. Cold cream cheese stays lumpy no matter how long you beat it.
The Cheeses
We use two cheeses on purpose. Eight ounces of pasteurized process cheese loaf, such as Velveeta, cut into half-inch cubes melts into a silky sauce, and two cups of shredded sharp cheddar adds real cheese flavor and a golden top.
You stir 1 1/2 cups of the cheddar into the dip and scatter the remaining 1/2 cup over the top. Shred the cheddar from a block if you can, because bagged shreds are coated with anti-caking starch that keeps them from melting smoothly.
The Sausage and Seasonings
One pound of mild pork breakfast sausage brings the savory heart of the dip. Four thinly sliced green onions add freshness, and a few simple seasonings round out the flavor.
Those seasonings are one teaspoon of Worcestershire sauce, half a teaspoon of garlic powder, a quarter teaspoon of onion powder, and a quarter teaspoon of black pepper. You do not need extra salt, since the sausage and cheeses already bring plenty.
How to Make Hissy Fit Dip
Making hissy fit dip takes four simple stages: brown the sausage, mix the creamy base, fold in the cheese, and bake. The whole process takes about 45 minutes from start to scoop, with 15 minutes of prep and 30 minutes in the oven.
Brown and Drain the Sausage
Heat a large skillet over medium heat and crumble in the sausage. Cook for 6 to 8 minutes, breaking it into small pieces with a wooden spoon, until no pink remains.
Ground pork is safe to eat once it reaches an internal temperature of 160°F, according to the USDA Food Safety and Inspection Service. Check the thickest clump with an instant-read thermometer, then drain the sausage well and blot it on a paper towel lined plate.
Mix the Creamy Base
Preheat the oven to 350°F and lightly grease an 8 by 8 inch (2-quart) baking dish. In a large bowl, beat the softened cream cheese and sour cream together until completely smooth, about 1 minute with a hand mixer.
Add the Worcestershire sauce, garlic powder, onion powder, and pepper, then beat again to combine. A smooth base now means no cream cheese lumps in the finished dip.
Fold in the Cheese and Sausage
Stir in the cubed process cheese, 1 1/2 cups of the cheddar, and most of the green onions, saving a spoonful for garnish. Fold in the drained sausage until everything is evenly distributed.
Spread the mixture into the prepared dish and scatter the remaining 1/2 cup of cheddar over the top. The dip looks thick at this point, but it loosens as it bakes.
Bake Until Bubbly
Bake the dip uncovered for 30 minutes, until the edges are bubbling and the cheddar on top is melted and lightly golden. Let it rest for 5 minutes before serving, since baked cheese dip holds heat like molten lava.
Sprinkle with the reserved green onions and serve warm. The dip thickens slightly as it rests, which makes it easier to scoop.
Tips and Variations for the Best Hissy Fit Dip
A few small choices turn good hissy fit dip into the version people ask you to bring again. These tips cover texture, heat, and easy swaps.
Keep the Dip from Getting Greasy
Drain the sausage thoroughly and blot it with paper towels before it goes into the bowl. Excess pork fat is the main reason a baked cheese dip separates and looks oily on top.
Add Some Heat
Hot breakfast sausage or a swap to pepper jack for half of the cheddar brings a gentle kick. For fresh heat, stir in one seeded and finely diced jalapeno, though the recipe card leaves it out, so treat it as optional.
Easy Substitutions
Sage sausage leans toward a cozy fall flavor, and Italian pork sausage adds fennel notes. Any ground pork sausage works as long as you cook it to 160°F.
If you prefer to skip the process cheese loaf, replace it with 8 ounces of extra shredded cheddar. The recipe card keeps the process cheese, because it gives the smoothest melt, so the swap will be slightly less silky.
What to Serve With Hissy Fit Dip
Hissy fit dip is thick and hearty, so choose dippers that will not snap in the middle of a scoop. Corn chip scoops hold the most dip per bite and are our favorite pairing.
Buttery Ritz crackers, pretzel crisps, toasted baguette slices, and sturdy kettle chips are all great too. For fresh options, try celery sticks, mini sweet peppers, and carrot sticks.
Set the baking dish on a trivet in the center of the table and surround it with a few bowls of dippers. Guests will gather around it fast, so consider baking a second batch if you are feeding a crowd.
Storing, Making Ahead, and Reheating Hissy Fit Dip
You can assemble hissy fit dip up to 1 day ahead of time. Let the cooked sausage cool for about 10 minutes before mixing, then cover the unbaked dish tightly and refrigerate it.
Bake straight from the refrigerator for 35 minutes, which is 5 minutes longer than the recipe card because the dip starts cold. Refrigerate leftovers within 2 hours of baking in an airtight container, where they keep for up to 4 days.
To reheat, warm the dip in the microwave or in a 350°F oven until it is steaming hot, since the USDA recommends reheating leftovers to 165°F. Stir it once or twice so the heat spreads evenly.
We do not recommend freezing this dip. Cream cheese and sour cream can turn grainy after thawing.
Where Hissy Fit Dip Comes From
The exact origin of hissy fit dip is hard to pin down. Many versions circulate online as family recipes shared between friends, roommates, and neighbors.
Cheesy sausage and cream cheese dips have long been popular at potlucks, tailgates, and holiday parties, and this one belongs in that tradition. The playful name is part of the charm, because it promises a dip so good that nobody wants to wait their turn.
Ready to make it? Use the recipe card below for the printable measurements and steps.
Hissy Fit Dip
This hissy fit dip is a baked party dip made with cream cheese, sour cream, sharp cheddar, and browned breakfast sausage. It bubbles up golden in 30 minutes and is perfect for game day.
Ingredients
- 8 ounces block cream cheese, softened
- 1 cup sour cream
- 8 ounces pasteurized process cheese loaf (such as Velveeta), cut into 1/2-inch cubes
- 2 cups shredded sharp cheddar cheese, divided
- 1 pound mild pork breakfast sausage
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 4 green onions, thinly sliced, divided
Instructions
- Preheat the oven to 350°F and lightly grease an 8 by 8 inch (2-quart) baking dish.
- Crumble the sausage into a large skillet over medium heat and cook for 6 to 8 minutes, breaking it into small pieces, until no pink remains and it reaches 160°F. Drain well and blot with paper towels.
- In a large bowl, beat the softened cream cheese and sour cream until completely smooth, about 1 minute.
- Beat in the Worcestershire sauce, garlic powder, onion powder, and pepper.
- Stir in the cubed process cheese, 1 1/2 cups of the cheddar, and most of the green onions, saving a spoonful for garnish.
- Fold in the drained sausage until evenly combined.
- Spread the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup cheddar over the top.
- Bake uncovered for 30 minutes, until bubbling at the edges and golden on top.
- Rest for 5 minutes, sprinkle with the reserved green onions, and serve warm with chips, crackers, or vegetables.
Notes
Make ahead by assembling up to 1 day ahead, covering, and refrigerating within 2 hours of cooking the sausage, then bake for 35 minutes. Refrigerate leftovers within 2 hours in an airtight container for up to 4 days and reheat to 165°F. Freezing is not recommended. Ground pork is safe at 160°F per USDA FSIS.
Nutrition Information:
Yield:
12Serving Size:
1/4 cupAmount Per Serving: Calories: 350Total Fat: 31gSaturated Fat: 15gSodium: 760mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 14g
Hissy Fit Dip Questions
Can you make hissy fit dip ahead of time?
Yes. Assemble the dip up to 1 day ahead, cover it tightly, and refrigerate it within 2 hours of cooking the sausage.
Bake it straight from the refrigerator for 35 minutes.
How long do leftovers last?
Store leftover hissy fit dip in an airtight container in the refrigerator for up to 4 days. Reheat it until steaming hot, to 165°F, as recommended by the USDA.
Can you freeze hissy fit dip?
We do not recommend it. The dairy can separate and turn grainy as it thaws, so this dip is best made fresh or refrigerated for a few days.
What kind of sausage is best?
Mild pork breakfast sausage such as Jimmy Dean is a classic choice. Hot sausage adds heat, and sage sausage adds a savory fall flavor.
Cook any of them until no pink remains and the sausage reaches 160°F.
Why is my dip greasy?
Greasy dip usually means the sausage was not drained well. Blot the cooked crumbles on paper towels, and avoid baking longer than 30 minutes.
Can you skip the process cheese?
Yes. Replace it with 8 ounces of extra shredded sharp cheddar.
The dip will be a little less silky, but it will still taste great.
Why This Hissy Fit Dip Recipe Works
Beating the cream cheese and sour cream together first creates a smooth base, so the finished dip has no lumps. Using both a process cheese loaf and sharp cheddar gives you a creamy melt and real cheesy flavor.
Draining the sausage keeps the dip from turning greasy, and baking at 350°F for 30 minutes heats everything through without breaking the dairy. A 5 minute rest lets the dip thicken to a scoopable texture.
Keeping the seasoning simple lets the sausage and cheese shine. Worcestershire sauce, garlic powder, onion powder, and pepper add depth without competing.
Make Hissy Fit Dip for Your Next Party
Hissy fit dip is the kind of easy, crowd-pleasing appetizer that earns a spot on your party menu for good. It uses simple ingredients, bakes in 30 minutes, and can be assembled a day ahead.
Print the recipe card, grab a block of cream cheese and a pound of sausage, and bake a dish for your next gathering. Then tell us in the comments how fast it disappeared.
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