Go Back

Hissy Fit Dip

A cozy, cheesy crowd-pleaser that's quick to prepare and perfect for gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces cream cheese, softened Use neufchatel for a lighter option.
  • 1 cup sour cream or Greek yogurt Greek yogurt is a great swap for added protein.
  • 1 cup shredded sharp cheddar cheese Swap for smoked gouda for a deeper flavor.
  • 1 cup shredded Monterey Jack or mozzarella For a melty stretch.
  • 1 can (10 ounces) Rotel tomatoes with green chilies, drained Substitute with 1 cup diced tomatoes and 1 finely chopped jalapeño.
  • 1/2 cup cooked, crumbled bacon or diced ham Omit or use smoked tofu for vegetarian.
  • 1/4 cup finely chopped green onions Plus more for garnish.
  • 1 teaspoon Worcestershire sauce Or soy sauce for a different umami note.
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • to taste Salt and black pepper
  • 1 cup panko breadcrumbs mixed with 2 tablespoons melted butter For a crunchy topping (optional).

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8-inch baking dish or a shallow oven-safe skillet.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream (or Greek yogurt), Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Mix until fully combined.
  3. Fold in the shredded cheddar and Monterey Jack cheeses, drained Rotel tomatoes, chopped green onions, and cooked bacon or ham. Stir gently until evenly distributed.
  4. Transfer the mixture to the prepared baking dish and smooth the top with a spatula. If using the panko topping, scatter it evenly over the surface and drizzle with the melted butter.
Baking
  1. Bake for 20–25 minutes, until the edges are bubbling and the top is lightly golden. If you like a deeply browned crust, pop the dish under the broiler for 1–2 minutes.
  2. Remove from the oven and let rest for 5 minutes.
  3. Garnish with extra chopped green onions and serve with tortilla chips, toasted baguette slices, or vegetable sticks.

Notes

Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven or microwave. This dip freezes well without breadcrumb topping.