Hissy Fit Dip is the kind of rich, cheesy sausage dip that disappears faster than you can say "pass the chips." Cream cheese, sour cream, two melting cheeses, a zesty can of Rotel, and a pound of browned sausage bake into a bubbly, spoonable party staple. It’s perfect for game day, potlucks, or a cozy night in when you want something indulgent and crowd-pleasing. If you love cheesy party dips, try our three-cheese spinach dip for another easy, oven-baked option.
Why you’ll love this dish
This dip balances creamy, savory, and slightly spicy elements without any complicated technique. Mild or spicy sausage lets you control the heat, while Rotel adds bright tomato-and-chili flavor without extra chopping. It’s a no-fuss crowd-pleaser that scales well for a small family snack or a large gathering.
"My guests fought over the last scoop—rich, tangy, and dangerously easy to make." — a satisfied party host
Good reasons to make Hissy Fit Dip:
- Quick assembly: most of the work is browning the sausage.
- Budget-friendly: pantry ingredients and accessible cheeses.
- Versatile: serve with chips, bread, or veggies and adjust spice to taste.
- Make-ahead friendly: assemble and refrigerate before baking.
How this recipe comes together
A quick overview so you know what to expect. Brown the sausage until crumbly and drain. Soften the cream cheese and combine it with sour cream and spices. Fold in shredded cheddar, mozzarella, and drained Rotel, then add the cooked sausage. Transfer to a baking dish, bake at 350°F until hot and bubbly, then garnish and serve. Total hands-on time is about 15–20 minutes; bake time is 20–25 minutes.
What you’ll need
- 1 lb ground sausage (mild or spicy, your choice)
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream (full-fat recommended for best texture)
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Fresh parsley or green onions, chopped (for garnish)
Substitutions and notes:
- Use turkey sausage or plant-based sausage to lighten calories or make a vegetarian-friendly version.
- Pre-shredded cheeses contain anti-caking agents that can affect melt; shred your own for the creamiest texture.
- If Rotel is too spicy, swap for a can of diced tomatoes and add a small diced green bell pepper for brightness.
Step-by-step instructions
- Preheat the oven to 350°F and grease a 1.5–2 quart baking dish.
- In a large skillet over medium heat, brown 1 lb ground sausage, breaking it into small pieces. Cook until no pink remains and the meat is crumbly, about 6–8 minutes. Drain excess grease and return the sausage to the pan.
- In a large bowl, beat together 8 oz softened cream cheese and 1 cup sour cream until smooth. Stir in 2 tablespoons Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne (if using), and salt and pepper to taste.
- Fold in the drained can of Rotel, 1 ½ cups shredded cheddar, and 1 cup shredded mozzarella. Mix until evenly combined.
- Stir the cooked sausage into the cheese mixture until distributed throughout. Transfer the mixture to the prepared baking dish and smooth the top.
- Bake at 350°F for 20–25 minutes, or until the dip is hot and bubbly and the top has a light golden color. If you like a browned top, place under the broiler 1–2 minutes, watching closely.
- Remove from the oven, garnish with chopped parsley or sliced green onions, and serve warm with tortilla chips, crackers, or toasted baguette slices.
Best ways to enjoy it
Serve Hissy Fit Dip straight from the baking dish while it’s still bubbling. For dipping, sturdy tortilla chips work best to scoop up the sausage and cheese; toasted baguette slices or crostini give a crunchy, bread-based option. For a lighter pairing, raw vegetable sticks—carrots, celery, and bell peppers—add crunch and color.
For another hearty make-ahead party option, serve alongside slow-simmered sandwiches like these Crockpot French Dip Sandwiches so guests can choose between two different warm, comforting bites.
Storage and reheating tips
- Refrigeration: Store cooled dip in an airtight container for 3–4 days. Keep it refrigerated at 40°F (4°C) or below.
- Freezing: You can freeze Hissy Fit Dip (in a freezer-safe container) for up to 2 months. Expect a slight change in texture when thawed; stirring and reheating helps restore creaminess.
- Reheating: Thaw overnight in the fridge if frozen. Reheat in a 325°F oven covered with foil until warmed through (about 15–20 minutes), or microwave individual portions in 30-second bursts, stirring between intervals. Avoid overheating to prevent separation.
- Food safety: Do not leave dip at room temperature for more than 2 hours to minimize bacterial growth.
Pro chef tips
- Let the cream cheese come to room temperature before mixing. It blends more smoothly and yields a silky dip.
- Drain Rotel well to avoid thinning the dip. Pat with a paper towel if needed.
- Cook sausage on medium-high to get tiny browned bits—those caramelized edges add flavor—but don’t overcook to dryness.
- For easy cleanup, assemble the dip in an ovenproof skillet and bake directly in it. The skillet also retains heat longer for serving.
- If you want a slicker melt, add 2–3 tablespoons of milk or heavy cream to the cheese mixture before baking.
Creative twists
- Kick it up: Swap the cayenne for a chopped jalapeño and 1/2 teaspoon smoked paprika for smoky heat.
- Bacon boost: Add 4 strips of cooked, crumbled bacon for an extra savory layer.
- Veg-forward: Stir in cooked, chopped spinach or roasted poblano for veggies without losing creaminess.
- Lighter version: Use low-fat cream cheese and Greek yogurt in place of sour cream, and turkey sausage. Texture will be slightly tangier.
- Party ploy: Top with panko mixed with melted butter and bake until crisp for a crunchy crust.
Common questions
Q: How long does it take to make Hissy Fit Dip from start to finish?
A: Plan for about 15–20 minutes of prep (browning sausage and mixing) and 20–25 minutes baking time—roughly 40–50 minutes total.
Q: Can I make this dip ahead of time?
A: Yes. Assemble the dip, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from chilled.
Q: Is it safe to freeze a dip with dairy?
A: Yes, but texture may change. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven to recombine the fats and liquids.
Q: What can I use instead of Rotel?
A: Use a 10 oz can of diced tomatoes, drain well, and add a small diced green chili or a pinch of cayenne to mimic the flavor. For milder flavor, use plain diced tomatoes and add green bell pepper.
Q: How spicy will this be with spicy sausage and cayenne?
A: Using spicy sausage plus ½ teaspoon cayenne creates a noticeable heat that many find pleasant. Adjust cayenne or sausage type to suit your guests—start small if unsure.
If you want more party dip ideas or oven-baked crowd-pleasers, check the site’s other recipes linked above for inspiration.
Hissy Fit Dip
Ingredients
Main Ingredients
- 1 lb ground sausage (mild or spicy) Your choice
- 1 package cream cheese, softened (8 oz) Best texture with full-fat
- 1 cup sour cream Full-fat recommended
- 1.5 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can Rotel (10 oz), drained Diced tomatoes with green chilies
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper Optional, for heat
- to taste Salt and black pepper
- for garnish Fresh parsley or green onions, chopped
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 1.5–2 quart baking dish.
- In a large skillet over medium heat, brown the ground sausage, breaking it into small pieces, until no pink remains and it is crumbly, about 6–8 minutes. Drain excess grease and return the sausage to the pan.
- In a large bowl, beat together the softened cream cheese and sour cream until smooth. Stir in Worcestershire sauce, garlic powder, onion powder, cayenne, and salt and pepper to taste.
- Fold in the drained Rotel, shredded cheddar, and mozzarella until evenly combined.
- Stir the cooked sausage into the cheese mixture until well distributed. Transfer the mixture to the prepared baking dish and smooth the top.
Baking
- Bake at 350°F (175°C) for 20–25 minutes, or until hot and bubbly and the top is light golden. For a browned top, broil for 1–2 minutes, watching closely.
- Remove from the oven, garnish with chopped parsley or green onions, and serve warm.