Name: Hissy Fit Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound ground breakfast sausage; 1 package (8 ounces) cream cheese, softened; 1 pound Velveeta cheese, cubed; 1 cup sour cream; 1 cup shredded cheddar cheese; 1 teaspoon Worcestershire sauce; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; Salt, to taste; Crackers, tortilla chips, or baguette slices, for serving

Hissy Fit Dip Recipe hits every comfort-food button: ultra cheesy, creamy, a little spicy, and totally scoopable with chips or veggies in under 45 minutes. It works for game day, holidays, potlucks, or a random Tuesday when you just want hot cheese and no one can stop you. I first made this for a tailgate in college, and my friends still text me about “that angry cheese dip” a decade later.

Why Make This Hissy Fit Dip Recipe at Home

You control the spice level, the cheese blend, and the quality of ingredients, so the dip tastes richer and fresher than anything from a tub. You also skip weird preservatives and adjust the salt so it fits your taste.

This dip feeds a crowd, holds well on a warm setting, and uses simple pantry shortcuts like seasoning blends and refrigerated biscuit dough. You also save money because one pan of Hissy Fit Dip Recipe stretches across a whole party table.

“This Hissy Fit Dip Recipe vanished in 10 minutes, and people scraped the dish like they wanted to wash it with tortilla chips.”

Ingredients You Need

Dairy and cheese

8 ounces cream cheese, softened
- Use full-fat for the best texture; low-fat turns grainy.
2 cups shredded sharp cheddar cheese
- I like Tillamook or Cabot; shred from a block for smoother melting.
1 cup shredded Monterey Jack or pepper jack
- Pepper jack adds more heat if you like a bolder Hissy Fit Dip Recipe.
1 cup sour cream
- Greek yogurt works in a pinch, but sour cream gives a silkier finish.

Meat

1 pound ground pork sausage
- Use breakfast sausage or hot sausage for more kick.
- Turkey sausage works if you want a lighter option, but add a teaspoon of oil so it browns nicely.

Aromatics and flavor boosters

1 small yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried chives
1 teaspoon smoked paprika
1 teaspoon crushed red pepper flakes
- Cut this in half if you want a milder Hissy Fit Dip Recipe.
½ teaspoon ground black pepper
½–1 teaspoon kosher salt, to taste

Pantry shortcuts and add-ins

1 can (8 ounces) refrigerated crescent roll dough or biscuit dough
- This lines the baking dish and turns into a buttery, flaky base.
1 can (4 ounces) diced green chiles, drained
- Use mild or hot depending on your spice comfort level.
1 tablespoon olive oil or neutral oil

Optional mix-ins

¼ cup sliced green onions, for topping
¼ cup diced pickled jalapeños, for extra heat
¼ cup finely diced bell pepper, for color and crunch

Equipment list

Large skillet
Medium mixing bowl
Rubber spatula or wooden spoon
9×9 baking dish or similar size
Knife and cutting board
Measuring cups and spoons
Oven mitts
Serving spoon and heat-safe trivet

Tips & Mistakes

Brown the sausage until it develops golden bits; pale sausage tastes flat.
Drain excess grease, or the Hissy Fit Dip Recipe turns oily instead of creamy.
Soften cream cheese fully at room temperature so it blends smoothly without lumps.
Shred cheese from blocks; pre-shredded cheese contains starch that can make the dip gritty.
Taste the sausage mixture before baking and adjust salt and spice so the flavor pops.
Do not overbake; pull the dip when the edges bubble and the center looks hot and melty, not dry.
Line the baking dish evenly with crescent dough so you avoid thick raw pockets.
Let the dip rest 5–10 minutes before serving so it thickens slightly and clings to chips.

How to Make Hissy Fit Dip

Step 1: Sauté veggies and aromatics

Heat oil in a large skillet over medium heat. Add the diced onion and cook until soft and lightly golden, about 6 to 8 minutes. Stir in the garlic and cook 1 to 2 minutes, until it smells fragrant and toasty. Sprinkle in smoked paprika, onion powder, garlic powder, dried parsley, dried chives, crushed red pepper, black pepper, and a pinch of salt, then stir and cook 1 minute so the spices bloom.

Step 2: Brown the sausage

Add the ground sausage to the skillet with the onions and spices. Break it up with a spoon and cook until browned and cooked through, about 7 to 9 minutes. Stir occasionally so it browns evenly and picks up all the flavor from the pan. Taste a small piece and adjust salt or spice if needed.

Step 3: Mix the creamy base

In a medium mixing bowl, add softened cream cheese, sour cream, Worcestershire sauce, and Dijon mustard. Stir until the mixture looks smooth and creamy. Fold in shredded cheddar and Monterey Jack. Add the drained green chiles and any optional diced bell pepper, then stir again.

Step 4: Combine sausage mixture with cheese mixture

Spoon the hot sausage and onion mixture into the bowl with the cheese mixture. Stir until everything blends and the cheese starts to melt from the heat of the sausage. The mixture should look thick, cheesy, and well combined. Taste again and adjust seasoning with more salt, pepper, or crushed red pepper.

Step 5: Prep the baking dish with dough

Preheat the oven to 350°F. Lightly grease a 9×9 baking dish. Unroll the crescent roll or biscuit dough and press it into the bottom and slightly up the sides of the dish, pinching seams together so it forms one solid layer. Try to keep the thickness even so it bakes uniformly.

Step 6: Fill and bake

Spread the Hissy Fit Dip Recipe mixture evenly over the dough layer. Smooth the top with a spatula so it bakes in a level layer. Place the dish in the oven and bake 25 to 30 minutes, until the edges bubble and the top looks lightly browned and very melty. If the top browns too fast, tent loosely with foil for the last 5 minutes.

Step 7: Rest and garnish

Remove the dish from the oven and place it on a trivet. Let the dip rest 5 to 10 minutes so it thickens slightly and holds on chips better. Sprinkle sliced green onions and diced pickled jalapeños on top if you like extra color and heat. Serve warm and watch people hover around the dish like seagulls at the beach.

Variations I’ve Tried

I swap the pork sausage for chorizo when I want a smokier, deeper flavor in the Hissy Fit Dip Recipe. The chorizo version pairs especially well with tortilla chips and sliced jalapeños. I also tried a vegetarian version with finely chopped mushrooms and black beans, and the texture still felt hearty and satisfying.

Sometimes I stir in a half cup of drained Rotel tomatoes with green chiles for a slightly looser, more queso-style dip. I also like a “bacon ranch” version where I add cooked crumbled bacon and a tablespoon of dry ranch seasoning in place of some of the other spices. If I need a gluten-free option, I skip the crescent dough and bake the dip directly in a greased dish, then serve it with gluten-free crackers and veggies.

How to Serve Hissy Fit Dip

Serve Hissy Fit Dip Recipe hot and bubbly with sturdy dippers like tortilla chips, pita chips, toasted baguette slices, or thick-cut crackers. I also set out carrot sticks, celery sticks, cucumber rounds, and bell pepper strips for a fresher option that still tastes indulgent. This dip works for game day, movie nights, holiday parties, or casual family dinners where everyone grazes at the coffee table. I often keep it warm on a low slow-cooker setting after baking so guests can scoop throughout the night without the cheese tightening up.

How to store

Cool leftovers to room temperature, then transfer to an airtight container and store in the fridge for up to 4 days.
For longer storage, portion the Hissy Fit Dip Recipe into freezer-safe containers and freeze for up to 2 months.
Reheat in a 325°F oven, covered, until hot and melty, about 15 to 20 minutes, then uncover for a few minutes if you want a lightly browned top.
For single servings, reheat in the microwave in short bursts, stirring between each burst so the cheese heats evenly and stays creamy.