Slow Cooker Hissy Fit Dip turns one of our all-time favorite appetizers into an easy to make crock pot dip recipe everyone devours!
Okay. I know this isn’t the prettiest dip. But seriously who cares when it tastes this damn good! This is not a low-fat dip by any means. All good things in moderation (or something like that), and it has *gasp* Velveeta. You’ll live. Hissy Fit dip is one of my family’s favorite appetizer dip recipes and I hope you’ll feel the same.
LOVE THIS RECIPE? PIN IT FOR LATER!
Follow Bread Booze Bacon on Pinterest
I first made this dip for my mom a couple years ago at Christmas time. We all stood around her kitchen island dipping cracker after cracker into this dip. Back then I baked this dip, but these days I’m all about making things easy and the slow cooker is my favorite way to makeover a hot dip.
Now, if you’ve never heard of this dip – A) I feel sad for you and B) let’s get our SEC (college football) history on. The legend goes…
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.
Basically, it’s a dip so good you name it after what happens if someone doesn’t get a bite. If that doesn’t say “Make me now!” nothing does.
The next time I wanted to make this Hissy Fit Dip I didn’t want to have the oven on all afternoon. The middle of summer in Arizona will do that to you. So I decided Hissy Fit Dip crock pot style was the way to go! Just toss everything in your slow cooker, mix it up, cover, and cook! This dip travels well too. Just keep it on WARM and stir occasionally as needed. So simple and crazy good!
Hungry for more?
- 1 pound ground country style pork sausage
- 8 ounces cream cheese
- 16 ounces sour cream
- 8 ounces Velveeta, cut into small cubes
- 4 ounces Muenster cheese, shredded (or 4 thick cut slices cut into small pieces)
- 2 tablespoons shallot, minced (about 1/2 of a medium sized shallot)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried ground sage
- Cook the sausage in a large skillet over medium-high heat until browned all the way through, about 8-10 minutes. Drain.
- Turn your slow cooker to HIGH and place the cream cheese in the pot. This will soften your cheese while you cook the meat.
- Pour the sausage into the slow cooker, and add the sour cream, Velveeta, Muenster cheese, shallot, Worcestershire sauce, and sage. Mix until well combined.
- Cover the slow cooker and cook for 1 hour. Stir. If the Velveeta is completely melted, turn slow cooker to WARM and serve at your leisure. If it is not melted, recover and cook for another 20 minutes and then check again. (There's no reason it shouldn't be melted. If you need to, use a rubber spatula to smush the Velveeta a bit to help incorporate it.)