Hissy Fit Dip with Sausage and Velveeta
By Emma Collins
Prep
10 min
Cook
25 min
Total
35 min
Servings
12
Level
Easy
Prepare Hissy Fit Dip in advance for when feeding a crowd, then heat it close to serving time and place the dippers out last. This 12-serving skillet dip begins with browned sausage under a creamy cheese base, while sour cream provides tang to the filling (it maintains its structure on a chip).
I use a large skillet to brown the sausage over medium-high heat until it’s fully browned, then drain off the excess grease before anything else goes in. Let the cream cheese sit on the counter for about 30 minutes on before you start. Once it melts, leave the heat on low, then stir until the dip is smooth. Don’t use high heat. The mixture can separate.
For additional heat, one might use hot breakfast sausage or stir in a few dashes of hot sauce after the dip has come together in the bowl. Diced jalapeños represent yet another method for adding a kick. If you add cheddar to the dish, grate it from a block onto the mixture, since pre-shredded cheese can leave the dip grainy.
I placed the bowl out featuring tortilla chips, sturdy crackers, toasted baguette slices, pretzel bites, and also celery sticks. I enjoy a spacious serving bowl. It allows people to scoop without pushing chips into the warm dip, and it remains easier to reach from the table edges.
Why this recipe works
- It makes 12 servings, so one reaches for it during the snack table when it requires one substantial bowl.
- The 10-minute prep is mostly regarding cubing cheese plus chopping chives. There does exist no separate sauce that can be made.
- One large skillet allows the stovetop version to smoothly transition from browned sausage. It proceeds through the final chive stir.
- Prepare the batch before guests arrive, then heat it while positioning the dippers closer for serving.
- Use hot breakfast sausage to heat up the dish, or add jalapeños with hot sauce.
- It works with chips, with crackers, and with toasted bread. It also works with pretzel bites as well as cut vegetables.
Ingredients
- •1 lb ground breakfast sausage (spicy or mild)
- •16 oz Velveeta cheese (cubed)
- •8 oz cream cheese (softened and cubed)
- •½ cup sour cream
- •10 oz diced tomatoes with green chilies (undrained, such as Ro-tel)
- •1 tbsp Worcestershire sauce
- •1 tsp garlic powder
- •½ tsp onion powder
- •¼ cup fresh chives (chopped)
Instructions
- 1
Cook 1 lb ground breakfast sausage in a large skillet over medium-high heat until browned, breaking it apart with a spoon as it cooks. Drain off any excess grease.
- 2
Reduce the heat to low. Add 16 oz cubed Velveeta and 8 oz softened, cubed cream cheese, then stir constantly until fully melted and smooth.
- 3
Stir in 1/2 cup sour cream, 10 oz undrained diced tomatoes with green chilies, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, and 1/2 tsp onion powder. Keep stirring over low heat until combined and heated through.
- 4
Remove the skillet from the heat and stir in 1/4 cup chopped fresh chives. Transfer the dip to a serving bowl and serve immediately with chips, crackers, or vegetables.
FAQ
Nutrition (per serving)
Calories
320
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