Hissy Fit Dip

• Gluten free

• Meat

  • 1 lb Pork sausage, bulk

• Produce

  • 2 tbsp Chives, Fresh
  • 1 tsp Onion powder
  • 1/2 tsp Sage, dried ground

• Condiments

  • 1 tsp Worcestershire sauce

• Dairy

  • 8 oz Cream cheese
  • 4 oz Muenster cheese, grated
  • 16 oz Sour cream
  • 8 oz Velveeta

Found on browneyedbaker.com

Description

Ingredients

• 1 pound bulk pork sausage
• 16 ounces sour cream
• 8 ounces cream cheese, at room temperature
• 8 ounces Velveeta, cut into small cubes
• 4 ounces Muenster cheese, grated
• 2 tablespoons minced fresh chives
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon dried ground sage

Directions

• Preheat oven to 350 degrees F. Coat a 9×9-inch baking dish with non-stick cooking spray. In a skillet over medium heat, cook the sausage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes. Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle