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Overhead view of Hissy Fit Dip with thick creamy melted cheese, heavily interspersed with cooked pork sausage and garnished with scallions in a black skillet.

The Ultimate Hissy Fit Dip: The Bubbling Sausage and Cheese Skillet

Master the legendary Hissy Fit Dip with this SEO-optimized recipe. Features a thick creamy cheese base, savory browned pork sausage, and a gooey golden-brown crust baked perfectly in a cast iron skillet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 people
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Hissy Fit Dip Ingredients
  • 1 lb Ground Pork Sausage Cooked and crumbled
  • 16 oz Cream Cheese Softened to room temperature
  • 8 oz Sour Cream Full fat recommended
  • 8 oz Monterey Jack Cheese Freshly grated
  • 8 oz Sharp Cheddar Cheese Freshly grated
  • 0.5 cup Fresh Scallions Thinly sliced, bright green parts
  • 1 tsp Dried Parsley Flakes For a light dusting
  • 1 tbsp Worcestershire Sauce For umami depth
  • 1 tsp Garlic Powder Finely ground
  • 1 tsp Onion Powder Finely ground

Equipment

  • 1 Round Black Cast Iron Skillet Essential for retaining heat and creating crispy cheese edges.
  • 1 Box Grater For freshly grating block cheese to ensure optimal melting.

Method
 

Preparation and Baking
  1. Preheat a cast iron skillet over medium-high heat. Add the ground pork sausage, crumbling it with a wooden spoon. Cook until deeply browned. Remove with a slotted spoon to a paper towel-lined plate. Drain all but 1 tablespoon of fat from the skillet.
  2. In a large bowl, beat the softened cream cheese and sour cream until smooth. Blend in the Worcestershire sauce, garlic powder, and onion powder.
  3. Fold half of the grated Monterey Jack, half of the grated cheddar, and half of the cooked sausage crumbles into the cream cheese mixture.
  4. Preheat oven to 375°F (190°C). Spread the cream cheese mixture evenly into the reserved cast iron skillet. Top heavily with the remaining sausage crumbles, followed by the remaining cheddar and Monterey Jack cheeses.
  5. Bake for 20 to 25 minutes until the cheese is melted, gooey, and golden-brown, with slightly crispy, darker browned edges bubbling against the skillet.
  6. Let rest for 5 minutes. Generously garnish the warm, shiny cheese surface with thinly sliced bright green scallions and a light dusting of dried parsley flakes. Serve hot.

Notes

Tip 1. Ensure your cream cheese is completely softened to room temperature to prevent lumps.
Tip 2. Always grate your cheese from a block rather than using pre-shredded bags to achieve a smooth, gooey melt.