Hissy Fit Dip

I got this recipe from White Lights on Wednesday.  
She was my assigned blog for my recent Secret Recipe Club reveal, but she had a couple more recipes on her blog I wanted to make, and this is one of them.

I had to make this, even before I read the ingredients for this dip, I knew I had to make it.

The name got my attention. 

I do live in the south and I can just see someone throwing a hissy fit if all of this dip gets eaten, before they get a chance to try it.

Tis the season for gatherings so this would be a great recipe to make and take or just stay home and eat.

And since I was going to a combo birthday/house warming party, I thought this would be perfect to make and bring. 

I was right.

Look at the ingredients, cheesy, gooey and rich.  YUM.

Recipe:

8 oz. Cream Cheese, softened
8 oz. Velveeta, cut into cubes
8 oz. Muenster Cheese, grated  (the recipe called for 4 oz., but I got carried away with the grater)
1 pound Pork Sausage
2 tablespoons fresh chives, snipped up a little
1 teaspoon Worcestershire sauce
1 teaspoon Onion Powder
1/2 teaspoon dried ground sage (my sausage was quite sagey so I omitted this)

Cook sausage until browned, drain and set aside to cool.   Preheat oven to 350 degrees and coat an 8x8 inch cooking pan with non-stick cooking spray.
Add the cheese and spices to the sausage and mix together.

  I used a stand mixer to do this step.    Place the dip ingredients into the baking dish and smooth out the top a little with a spoon, evening it out a little.

  Place in oven and bake until bubbling and golden brown.    About 30- 40 minutes or so.  (the original recipe called for an hour, but that was about 15 minutes or so too long.  I ended up with a lovely crust on the bottom, but that's not what I wanted.)

Serve with crackers or veggies or chips.  Whatever is handy.   I think this would wonderful on baguette slices as well.