Crockpot Hissy Fit Dip
Hissy fit dip in the crockpot is a hot, cheesy mix of cream cheese, sour cream, ham and green onion that gets scooped up with crackers or bread. It is a big hit at any gathering, and the slow cooker keeps it warm.
12
servings10
minutes2
hoursCream cheese, sour cream, cheddar and diced ham melt together with green onions and seasoning in the slow cooker.
Ingredients
16 oz cream cheese, softened and cubed
1 cup sour cream
2 cups shredded sharp cheddar cheese
1 cup diced cooked ham
4 green onions, thinly sliced
1 clove garlic, minced
1 tsp Worcestershire sauce
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp smoked paprika
1/4 cup milk
Crackers, pretzel crisps, bread cubes and celery sticks, for serving
Directions
- Lightly grease a 3-quart slow cooker.
- Add the cream cheese, sour cream, cheddar and ham to the cooker.
- Stir in half the green onions, the garlic, Worcestershire, onion powder, pepper and paprika.
- Pour in the milk.
- Cover and cook on LOW for 2 hours or on HIGH for 1 hour, stirring once halfway.
- Stir very well once the cheeses have melted. The dip should be smooth and thick.
- If it looks too thick, add milk a tablespoon at a time.
- Top with the remaining green onions.
- Switch the cooker to WARM for serving.
- Serve with crackers, pretzel crisps, bread cubes and celery sticks.
Notes
- Make sure the cream cheese is softened or the dip will be lumpy. Crumbled bacon can replace the ham. Leftover dip keeps 4 days. Reheat it in the cooker on LOW with a spoon of milk. Keep it on WARM for up to 3 hours and stir now and then.
What is in a hissy fit dip
Hissy fit dip is a hot cheese dip made with cream cheese, sour cream, cheddar, ham, and green onion. It is creamy, salty, and hearty, and it vanishes at parties. It is also easy to prep ahead. Cube the cream cheese, shred the cheddar, and slice the green onions in the morning, and the whole thing goes in the cooker an hour before guests arrive.
The slow cooker is the right tool because it melts the cheese gently and keeps the dip warm for hours. Two hours on LOW is all it takes, and you can leave it on WARM while guests dig in. The ham gives it a salty, smoky edge that plain cheese dips lack, and the green onions add a fresh bite that keeps each scoop from feeling heavy. It works for game day, holiday parties, and potlucks.
Ingredient notes
Cream cheese: Soften it at room temperature and cube it. Cold cream cheese melts unevenly and leaves lumps.
Sour cream: Full-fat gives a smooth, tangy dip. Low-fat versions tend to separate.
Sharp cheddar: Shred it from a block. Pre-shredded cheese has starch that can make the dip grainy.
Diced ham: Use cooked ham, cut small. Deli ham works well and saves time.
Green onions: Slice them thin. Save a few for the top.
Worcestershire and garlic: A teaspoon of sauce and one small clove give the dip a savory edge. Mince the garlic fine so no one bites into a piece.
Tips for the best result
Stir halfway: Stir once at the one-hour mark so everything melts together evenly. Keep the cooker on LOW and stir the dip twice during the first hour. This keeps the cream cheese from melting into a layer at the bottom.
Add milk to loosen: If the dip gets too thick as it sits, stir in a splash of milk. Taste and season at the end. Ham and cheddar are salty, so the dip rarely needs extra salt.
Using high heat is the most common mistake: Cooking on HIGH can scorch the bottom and make the cheese greasy. Stay on LOW and switch to WARM when serving. Add the milk a spoonful at a time. The dip thickens as it cools, so loosen it just enough to coat a cracker.
Smooth dip, not a greasy one, plus swaps
Crumbled bacon can replace the ham. Use pepper jack for a spicy version, or add a diced jalapeno. Swap half the sour cream for Greek yogurt for a lighter dip. Do not use processed cheese slices, which make the dip stiff and plasticky as it cools.
Add a spoonful of hot sauce or a pinch of cayenne for heat. For a vegetarian version, leave out the ham and use diced roasted red peppers and extra green onions.
What to serve with it
Set out sturdy dippers like crackers, pretzel crisps, bread cubes, and celery sticks. A bowl of raw vegetables adds balance. Put a spoon next to the cooker so guests can scoop without double-dipping. For a bigger spread, add cold cuts, olives, and pickles around the cooker.
Storing and reheating
Refrigerate leftover dip for up to four days. Reheat in the cooker on LOW, or in the microwave in short bursts, stirring in a splash of milk. Do not freeze it, because the dairy separates once thawed. Reheat leftover dip in a small saucepan over low heat, stirring constantly. It also makes a good spread for sandwiches or a topping for baked potatoes.
Crockpot Hissy Fit Dip at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours
- Servings: 12 servings
- Ingredients: 12, led by cream cheese, sour cream, shredded sharp cheddar cheese, diced cooked ham
Tips for Crockpot Hissy Fit Dip
Make sure the cream cheese is softened or the dip will be lumpy. Crumbled bacon can replace the ham. Leftover dip keeps 4 days. Reheat it in the cooker on LOW with a spoon of milk. Keep it on WARM for up to 3 hours and stir now and then.
Crockpot Hissy Fit Dip FAQ
How long does Crockpot Hissy Fit Dip take?
Crockpot Hissy Fit Dip takes 2 hours of cooking after 10 minutes of prep.
How many people does Crockpot Hissy Fit Dip serve?
This recipe makes 12 servings.
What do I need to make Crockpot Hissy Fit Dip?
12 ingredients, led by cream cheese, sour cream, shredded sharp cheddar cheese, diced cooked ham. Amounts are in the recipe card above.
