Mississippi Sin Dip is a creamy, ooey-gooey, party favorite dip that’s baked in a hollowed out loaf of bread. Guaranteed to be a new favorite!
Okay, so let’s face it…..we all have our favorite party dips. The one’s we make all the time…….the one’s people insist we make every time we come to an event………..but if you’re not bringing this dip, my friend, in my ever so humble opinion, you’re doing yourself a disservice!
If you glance at the list of ingredients you can tell right away this is gonna be a delicious one! I mean…….seriously! How can you go wrong with anything that has sour cream, cream cheese and cheddar in it! Well, not only does this incredible dip have all that, it has a few other key ingredients that all combine together to create dip heaven!!!! Then imagine heating it all up and having an ooey gooey deliciousness that’s beyond words…………..
The recipe couldn’t be easier………………the only minor effort required is carving out a loaf of unsliced French bread to create an edible vessel to heat the dip up in. Who doesn’t love bring an appetizer to a party in an edible container…..I mean……………shut the front!!!!!! No dish to wash or have to remember to bring home after the party. If for some reason you want to skip this step, no worries. This dip alone is more than delicious enough to simply heat up in a baking dish. You can use sliced deli ham, chopped, or if you happen to have any leftover baked ham use that of course!
Next time you need an appetizer I hope you give this dip a try! My family goes crazy for this one. It’s my son’s absolute favorite! When I make it for him there isn’t even any bread bowl left over!!!
He and his friends devour the dip, and bread bowl and literally ask why I don’t make 2 of them! LOL 🙂
Gotta love it!
Mississippi Sin Dip
Mississippi Sin Dip is a creamy, ooey-gooey, party favorite dip that's baked in a hollowed out loaf of bread. Guaranteed to be a new favorite!
Ingredients
- 16 Ounces Sour Cream
- 8 Ounces Cream Cheese at Room Temperature
- 2 Cups Sharp Cheddar Cheese Shredded
- 1/2 Cup Ham Chopped
- 1/4 Cup Green Onion Sliced
- Few Dashes or to Taste Hot Sauce
- 1 Teaspoon Worcestershire Sauce
- 1/4 Teaspoon Black Pepper
- 1-16 Ounce. Loaf French Bread Unsliced
Instructions
Preheat oven to 350 degrees.
Cut a thin, about 1 inch thick, oval slice off the top of the loaf of French bread leaving a couple inch perimeter. Set aside top. Remove most of the soft part of the bread, leaving a sturdy portion on sides and bottom. You can save the soft bread to use later with the dip if desired.
Mix the first 8 ingredients together in a medium bowl until well combined. Pour mixture into hollowed bread bowl. Place saved bread top on loaf.
Wrap entire loaf in a double thickness of heavy duty aluminum foil and bake in preheated oven for 1 hour. Serve with reserved bread or crackers.
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Nutritional Information
Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.
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43 Comments
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Leave a reply
Welcome to Gonna Want Seconds! I’m a home cook and my favorite place to be is in my kitchen cooking up a storm. I’m also a wife, mother, Bernese Mountain dog lover, friend, daughter, sister, and reluctant exerciser. 
Yum, perfect dip!
Thank you, Maria! 🙂
looks delicious
I’m so excited to make this dip. It was one of my favorites growing up and I also forgot about it… Thank you!!!!
Question/tips/suggestions
Making it for the day tomorrow as a dip to serve for 25 people I am traveling to so I need to prepare it tonight so it’s ready to serve when people get hungry. Can you bake it, leave in foil, refrigerate overnight, and reheat it in the oven? Or prepare all leave in foil refrigerate overnight and pop it in the oven when I get there? I don’t want to slave around in someone else’s kitchen for too long. Thanks!
Hi Anna. I’d prepare it and wrap it in foil, refrigerate it, then wait to bake it until you get there 🙂
Hi Kathleen, I was just wondering if I could use sausage instead of the ham? I haven’t tried it yet but it sounds really good and easy. Thanks for posting
Hi Debbie. I think sausage would be fabulous in this recipe. It needs to be precooked 🙂
I stumbled on this recipe and I am so excited to prepare it. My family and friends will really enjoy this. Thanks for sharing!
You’re so welcome Bertina 🙂
Hi I was thinking of making this an appetizer for my wedding.. Will it sit well for a while on table before guests arrive? Or must it be cold/hot?
Hi Cassy. I think this is best right out of the oven and cooled just a little. I don’t think this is the best choice for a buffet with a possible long wait.
made it tonight it was not around long!
So glad you enjoyed Lisa!
What temperature?
Hey Lisa. 350 degrees 😉
Esto se ‘ve delicioso lo voy a hacer gracias,
De nada, Rosario
Sounds good
Hope you enjoy, Lisa!
I wonder how this would be with a can of Deviled Ham instead of the chopped ham….. I think it may add a little bit of zip to it? Can’t wait to try it!
Hi Martha! Let me know how you like that way when you give it a try!
I wonder how it would taste if I substituted ham with salmon. I think that would work wonderfully!
Hey Lynn! Sounds like a great tweak on the recipe!
How would you alter this recipe if you’re just preparing enough for two people? Thanks!
Hi Aaron. I’d probably make 1/3 of the recipe for 2.
Greetings from another Aussie….I served this in individual hollowed out crusty rolls, apart from looking cute it was the first thing to get eaten & not a single cheesy crumb left. Great recipe, thank you.
Hi Kerry. So glad you liked this dip recipe 🙂
Wondering how long this stays good for we made some
And its soo good but very rich. Theres a lot left (small group) we dont want it to waste.
Hey Megan. Honestly, I’m not sure. I’ve never had any left over. I would keep it a couple days in the fridge!
Delicious! Had at Bunco and it was heavenly and got the recipe from her which she got on Pinterest.
I’m with you Kim I think this is Delicious!!! Perfect bunko food!
In Australia we make quite a few variations of this dip (one with spinach and water chestnuts – served at room temperature), but we always serve it in in a Cob Loaf, just cut the top off and do as above – the bread to be used to dip into the yummy filling.
Hey Dusty, sounds like some delicious variations!
The next time, I prepare this wonderful this SIN dish, I will substitute the ham for cooked shrimp.
Hi Roy! Shrimp sounds amazing! Why didn’t I think of that???
So this looks yum, but I think adding green chilis in place of hot sauce would really improve it. I’m not a fan of ham, but will try this with ground Longhorn (I get sides from a local rancher) that is cooked and degreased.
Hi Carol! I love your variations, they sound really delish!
I tried this Dip with Crab meat . . . OMG! it rocks!
Wow! Sounds like a great idea!
Is this good without the ham?
Hi Holly, yes it’s still delish!
How long would this bake if it wasted in a baking dish instead of bread?
Hey Sharon, It really depends on the depth of the baking dish. Bake it until ists warm through. I’d check it after 30 minutes.