Wednesday, December 27, 2017

Sausage and Cheese "Hissy Fit" Dip

A hot dip, made with breakfast sausage, cheeses, sour cream, Worcestershire, hot sauce, vibrant seasonings and green onion. Serve with your favorite crackers, chips or assorted raw veggies.

Sausage and Cheese "Hissy Fit" Dip

Make. This. Dip. I'm serious. It is soooooo good, you will fall in love with it and want to eat the whole thing. By your little ole self. Seriously. You will find it near impossible to exercise any restraint because it is that good, but... it is also very, very rich.

It's been floating around the interwebs for years now and is very similar to another well-loved dip around here called Mississippi Sin. That's actually one of the favorites here on the blog and there's a reason for that. It's sinfully good. The basic difference is that ham is swapped for breakfast sausage and the seasonings have more of a "ranch" seasoned base.

The legend is that it is said to have picked up the nickname of hissy fit, because when it ran out at a party, one socialite threw a hissy fit having missed out on it. Don't know if there's any truth in that, but I can tell ya it's very, very, very good, so you might wanna at least double up on it, if you have more than a couple folks to share it with.

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Recipe: Sausage and Cheese "Hissy Fit" Dip

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings
  • 1 pound breakfast sausage with sage (like Jimmy Dean)
  • 8 ounces Velveeta cheese, cubed
  • 1 (8 ounce) block original cream cheese, cubed
  • 1-1/2 cups sour cream
  • 1 cup shredded cheese, your choice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/4 cup sliced green onions
  • 1/4 teaspoon curry powder, optional
  • 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried minced onion
  • 2 teaspoons dried parsley
  • Assorted chips, crackers or mixed raw vegetables

Preheat oven to 350 degrees F. Brown sausage in an oven safe skillet (or prep a casserole dish for transfer); drain off excess oil if needed and return the sausage to the skillet. Add the cheeses and cook over low heat, stirring often, until cheese has melted. Blend in remaining ingredients, except for the chips, crackers or veggies. Taste and adjust for all seasonings and transfer to oven. Bake, uncovered, for about 30 to 40 minutes, or until heated through and bubbly around the edges. Serve warm with tortilla chips, crackers or assorted raw vegetables.

Warning. This dip is delicious and very rich. You will not want to stop eating it. Exercise restraint.

Cook's Notes: To keep dip warm, a buffet warming tray is handy. If you use a regular or hot breakfast sausage, add in 1/2 teaspoon rubbed sage. May also substitute a spicy Italian sausage for the breakfast sausage, however you'll need to adjust for the breakfast sausage seasonings. Use any cheese you have on hand - mozzarella, cheddar, monterey jack or any combination. I like Italian blend.

Slow Cooker: Prepare as above and transfer mixture to a small slow cooker and heat on high for 1 hour, stirring several times; reduce to low to keep warm.


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