One of my all-time favorite dips and a recipe that I originally posted on NJSD back in 2012, this Hissy Fit Dip is a hit everywhere I take it. I’m not a huge fan of curry, but the small amount in the recipe really works.
This is best served warm but believe me, if it lasts until it cools down people will still eat it. You can serve the dip with crackers and chips, but I think it is best with fresh vegetables. I have literally witnessed people putting Hissy Fit Dip on their hot dogs and hamburgers though. I’m telling you, it’s that good!
I typically pick up white American in my supermarket deli department. Hissy Fit Dip is not a budget friendly dip to make but it is worth every penny!
Hissy Fit Dip
Author:
Amye Melton
Ingredients
- 6-oz. sour cream
- 8-oz. cream cheese, softened
- 8-oz. Velveeta cheese, cubed
- 1 c. white American cheese, shredded
- ½ - 1-lb. pork sausage, crumbled, cooked and drained
- ¼ c. green onions, finely chopped
- 1 tsp. worcestershire sauce
- 1 tsp. onion powder
- ½ tsp. ground sage
- ¼ tsp. curry
- ⅛ tsp. cayenne pepper
- dash of garlic powder
- sea salt and fresh cracked pepper, to taste
Instructions
- In a mixing bowl, combine all ingredients; stirring until well blended. Place in a baking dish that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 1 hour. Serve with crackers, chips or veggies.