Hissy Fit Dip Recipe Review

For me, when it comes to pinning on Pinterest, usually a picture is worth a thousand words. A recipe, a tip, or a craft that is visually appealing is more likely to get a second look from me. Although the picture I saw for this dip was stunning (more on that later), it was the name that caught my attention. Seriously, Hissy Fit Dip!? Right? Underneath it was this caption, “Hissy Fit Dip – Rumor has it that the first time this was served at an SEC tailgating party; it was so popular that it was gone in no time flat! One uppity Southern belle who missed tasting the new recipe was distraught and pitched a big hissy fit, hence forth the name.” Great story, great name. Had to try it. I took this to a party the other night and everyone who tried it either said it was great, or went back for seconds. It really is a tasty, savory dip. Good stuff!

But I thought I did something wrong, because it looked nothing like this beautiful picture from the pin.

Here’s what it really looks like:

Having made this twice now, I recommend an adjustment to the recipe. It says to bake for one hour. I think half an hour to forty five minutes is better. You need the cheeses to melt, not burn on top.  I think that would make this recipe look a little more appealing.

I  was so relieved to see that White Lights on Wednesday had the same results. Check out her pic; looks just like mine. Whew! What a relief. Don’t mind that it doesn’t look like the eye catching photo, it is delish. Next party you go to, give it a try.

This ugly pin rocks!

Hissy Fit Dip Recipe
- "Rumor has it that the first time this was served at an SEC tailgating party; it was so popular that it was gone in no time flat! One uppity Southern belle who missed tasting the new recipe was distraught and pitched a big hissy fit, hence forth the name." Sour cream, cream cheese, velveeta, white American, sausage & seasonings. yum!!
  • ..16 ounces sour cream
  • 8 ounces cream cheese, softened
  • 8 ounces Velveeta®, small cubed
  • 1 cup white American cheese, shredded
  • ½ - 1 pound pork sausage, crumbled, cooked and drained
  • ¼ cup green onion, finely chopped
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon ground sage
  • ¼ teaspoon curry
  • ⅛ teaspoon cayenne pepper
  • Dash of garlic salt or powder
  • sea salt and fresh cracked pepper to taste
  1. In a mixing bowl, combine all ingredients; stirring until well blended.
  2. Place in baking dish you have sprayed with non-stick spray.
  3. Bake at 350 degrees for 1 hour. (Sherri @madefrompinterest.net recommends 30 to 45 minutes)
  4. Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc.

Sherri – the baby of the family

Some sites we are linkin’ up with today: A Glimpse Inside – Katherine’s Corner – What’s Cooking LoveThe Mandatory Mooch – 733 blog – Momnivore’s Dilemma – Gingerly Made – A Lil Dash of Diva – Glued to My Crafts – Live, Laugh, Rowe – Fireflies and Jellybeans – House of Hepworth’s – Katie’s Nesting Spot – Somewhat Simple



  1. Wowsers! That looks so tasty! You can’t go wrong with cream cheese, cheese and sausage! :)

    Thanks for stopping by toddlindsey.com today!

  2. Good to know! So glad you gave the “tip” to cook it less instead of saying it completely bombed. It sounds like a delicious dip. I’ll have to try it for our next party. Oh, do I have a life? Do I ever get invited to a party? Hmmmm. NOT. When are you inviting me over? :)

    • It would be a long trip, but you are so invited! This dip is delicious. The first time I made it I didn’t have enough time to bake for one hour. I took it out at about 35-40 minutes and it looked much more appetizing. Everyone loved it. The flavor is great.

  3. kimslittlelife says:

    I think your pic looks pretty darn tasty! Thanks for keeping it real!

    • Thanks! It is pretty darn tasty, just doesn’t look like the photo in the pin at all! Honesty is the best policy, right?

  4. Newest follower here! I found you through the blog hop. You have a super cute blog, I can’t wait to read more. You can find me at meandmr.com

    -Melanie @meandmr.com

    • Melanie, I just took a look at your site, and it is beautiful. Love what you have going there. Thanks for coming by, we are so glad to have you as a follower.

  5. As long as it tastes good that’s the best result of all. Thank you for sharing your lovely blog at the Thursday Favorite Things blog hop xo

    • Katherine,
      Thanks for giving us a look. We are so glad to participate and thank you for hosting. Sherri(the baby of the family)

  6. i’m not a velveeta fan – can you give me other alternatives to get the same result?

    • What’s funny, Jennie, is I am not a fan of Velveeta either. This recipe has so many other flavors blended that the Velveeta is not the strongest note in the flavor profile, so I still liked it. The best guess I have for you is to try Fontina. You want a cheese that melts with a really smooth consistency. Plus, I am just kind of in love with Fontina. It is a cheese that has the most similar smooth melting consistency that I can think of. If you try it, I would be really interested to know how you liked it. Now you have me in the mood to try it myself. But I would have to make a run to the grocery store and we are getting a lot of snow today, so I am avoiding going out on the roads. I hope it works for you!

  7. Instead of baking this dish could I mix it up and throw it in a crock pot. Im serving tomorrw night at a party and I think it would go over better if it was a dish that could be kept warm for snacking.

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