Hissy Fit Ring Dip
By Rian Handler
Approved by the Delish Test Kitchen

Yields:
6 - 8
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Avoid any unnecessary hissy fits by making this bomb ring dip.
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Ingredients
- 1 lb. Hot Italian sausage, casings removed
- 8 oz. Velveeta, cubed
- 4 oz. cream cheese, softened
- 1/3 cup sour cream
- 1 tsp. Worcestershire sauce
- 1 tsp. onion powder
- 1/2 tsp. Ground sage
- 2 tubes crescent rolls
- 6 slices Muenster cheese, halved
- 1 large egg beaten with 1 tbsp. water (egg wash)
- 1 Tbsp. Chopped chives
Directions
- Step 1Preheat oven to 375° and line a large baking sheet with foil.
- Step 2In a large skillet over medium heat, add sausage and cook, breaking up the meat with a wooden spoon, until golden and cooked through, about 8 minutes. Turn heat to low and stir in Velveeta, cream cheese, sour cream, Worcestershire, onion powder, and ground sage. Stir until everything is melted and well-mixed, about 5 minutes, then remove from heat.
- Step 3Unroll crescent rolls, separating each triangle. Arrange rolls in a sunburst pattern, with pointed ends of the triangles facing outward.
- Step 4Spoon dip mixture onto the bottom of the crescents. Drape with Muenster slices, then fold triangle tips over filling and tuck under itself, forming a ring.
- Step 5Brush the dough with egg wash and sprinkle with chives.
- Step 6Bake until dough is golden and the cheese is melty, about 18-20 minutes.
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