A Warm, Savory, Crowd-Pleasing Party Dip
Cheesy Hissy Fit Dip is one of those irresistible, comforting recipes that always disappears quickly at gatherings. The original Southern recipe earned its unusual name because supposedly if you brought this dip to a party and it wasn’t there the next time, guests would throw a “hissy fit.” Traditionally, it’s a cheesy, creamy dip made with Velveeta and sour cream, but this version adds hearty ground beef for an extra layer of flavor and substance. The result is a hot, bubbly, savory dip that tastes like the best parts of a cheeseburger, wrapped up in creamy, melty cheese with a little kick of spice.
It’s perfect for football games, family get-togethers, potlucks, or any time you want a warm appetizer that everyone will love.
Ingredients
For the Beef Mixture:
1 pound ground beef (80/20 works well for flavor, but leaner beef also works)
1 tablespoon olive oil or butter (for browning, optional)
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika (adds a nice depth, optional)
½ teaspoon crushed red pepper flakes (for mild heat, optional)
For the Cheesy Base:
8 ounces cream cheese, softened (brings creaminess)
8 ounces Velveeta, cubed (melts smoothly for that classic “dip” texture)
1 cup sour cream (for tang and balance)
1 cup mayonnaise (adds richness and keeps it creamy)
1 ½ cups sharp cheddar cheese, shredded (for bold flavor)
1 cup Monterey Jack or Pepper Jack cheese, shredded (extra meltiness, with optional spice if you choose pepper jack)
½ cup mozzarella cheese, shredded (helps with stringy, gooey texture)
Optional Flavor Boosters:
2 teaspoons Worcestershire sauce (gives a savory, umami kick)
1 teaspoon Dijon mustard (adds a slight tang, pairs well with beef)
2 tablespoons fresh parsley or green onions, chopped (for freshness)
1 small can diced green chiles (if you want a Tex-Mex note)
Instructions
Step 1: Cook the Ground Beef
In a large skillet, heat the olive oil over medium-high heat.
Add the ground beef and break it apart with a wooden spoon as it cooks.
Stir in the diced onion and continue cooking until the beef is browned and the onions are soft and translucent, about 7–8 minutes.
Add the garlic, salt, pepper, paprika, and red pepper flakes. Cook another minute until fragrant.
Drain off excess fat, if necessary, and set aside to cool slightly.
Step 2: Prepare the Cheesy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or sturdy spoon to mix until smooth.
Add the cubed Velveeta and stir it in. It won’t melt yet, but mixing it now distributes it evenly.
Fold in the shredded cheddar, Monterey Jack, and mozzarella cheeses. Reserve a small handful of cheese for sprinkling on top before baking.
Mix in Worcestershire sauce and Dijon mustard if using.
Step 3: Assemble the Dip
Stir the cooked ground beef mixture into the cheese mixture until well combined.
If desired, fold in diced green chiles or fresh herbs.
Transfer everything into a greased 9×13-inch baking dish or a large oven-safe cast-iron skillet.
Smooth the top and sprinkle with the reserved cheese.
Step 4: Bake Until Bubbly
Preheat oven to 350°F (175°C).
Bake uncovered for 30–35 minutes, or until the dip is hot, golden around the edges, and bubbling.
For extra browning, broil for 1–2 minutes at the end, keeping a close eye so it doesn’t burn.
Step 5: Serve Hot
Let the dip rest for 5 minutes before serving (it will be molten hot right out of the oven).
Garnish with chopped parsley or sliced green onions for a fresh pop of color.
Serving Suggestions
This dip is best enjoyed warm, straight from the oven, with plenty of dippers on the side. Here are some great options:
Tortilla chips – sturdy enough to hold the cheesy beef mixture.
Pita chips – thicker and crispier, great for scooping.
Crusty bread slices or baguette rounds – lightly toasted is even better.
Soft pretzels or pretzel bites – perfect with melty cheese.
Fresh veggies – celery sticks, carrot sticks, bell pepper strips, or cucumber slices for a lighter option.
Tips for Success
Softening Cream Cheese: Leave cream cheese at room temperature for 30–45 minutes before mixing for smoother blending.
Prevent Greasiness: Drain beef thoroughly after browning to avoid excess oil pooling in the dip.
Cheese Choices: Velveeta ensures creaminess, but you can substitute with more shredded cheese if you prefer all-natural options.
Make Ahead: Assemble the dip up to 1 day in advance, cover tightly, and refrigerate. Bake just before serving.
Slow Cooker Option: Instead of baking, transfer the mixture to a slow cooker on LOW for 2–3 hours. Stir occasionally and serve straight from the crockpot.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Not recommended due to the dairy base separating when thawed.
Reheat: Warm in a 350°F oven for 15 minutes, or microwave in short bursts, stirring in between until heated through.
Why You’ll Love This Version
Adding ground beef transforms this classic dip from a side dish into a hearty, filling appetizer that could even double as a casual dinner with enough bread or chips. The balance of creamy cheeses, tangy sour cream, rich mayo, and savory beef makes it comforting and satisfying. It’s indulgent, flavorful, and guaranteed to keep people coming back for more.
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