Smoked Jalapeño Hissy Fit Dip



  • 16 oz. ground pork sausage
  • 1 sweet onion, diced
  • 5-6 cloves of garlic, minced
  • 2 whole jalapeño peppers
  • 2 tablespoons finely diced jalapeño peppers
  • 1 teaspoon ground sage
  • 2 tablespoons dried parsley
  • 1/2 teaspoon dried dill
  • 2 teaspoons ground black pepper
  • A pinch of kosher salt
  • 1 tablespoon Worcestershire sauce
  • 12 oz Velveeta cheese, cubed
  • 16 oz. cream cheese
  • 1/2 cup sour cream
  • 1/3 cup shaved Parmesan
  • Bear Mountain Gourmet BBQ wood pellets


  1. Preheat smoker to 225°.
  2. Preheat the oven to 350°.
  3. Start by browning the ground sausage in a large cast iron skillet. Add the diced onions, garlic and 2 tablespoons of diced jalapeños. Stirring often, sauté until the onions begin to caramelize.
  4. Season the sausage mixture with sage, parsley, dried dill, salt and pepper.
  5. Mix in the Worcestershire sauce.
  6. Add the cubed Velveeta cheese, cream cheese and sour cream to the skillet. Briefly stir the mixture, only just combining – the cheese will melt while smoked.
  7. Place the skillet on the bottom rack of the smoker. Set a timer for 30 minutes.
  8. Place the whole jalapeño peppers on a baking sheet, splash with oil and place into the oven to roast for 15-20 minutes.
  9. After the first 30 minutes, carefully stir the dip and top with the roasted jalapeños and a handful of shaved Parmesan cheese. Allow to smoke for an additional 30 minutes.
  10. Finish the hissy fit dip in the oven by baking for 20-30 minutes or until the cheese is golden and bubbly.

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