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
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.
Nutrition
More Dips like this!
- Hissy Fit Dip – Luscious, creamy, party favorite that will actually cause a “hissy fit” is only getting one bite!
- Beer Cheese Dip Recipe – Warm cheddar infused with your favorite malted beverage and spicy seasonings.
- Crack Dip -Our cheesy, creamy, gooey Crack Dip is the gold standard of yum! Loaded with bacon, ranch, and cheddar you’ll be the belle of the ball with this party dip!
More Appetizers…
- Pizza Fries– Our Pizza Fries are piled high with loads of delicious seasoning and mozzarella cheese. Possibly the best Football Sunday dish to ever exist!
Reader Interactions
Comments
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[…] INGREDIENTS: 16 Ounces – Sour Cream 8 Ounces – Cream Cheese 2 Cups – Sharp Cheddar Cheese 1/2 Cup – Ham, Chopped 1/4 Cup – Green Onion Few Dashes or to Taste – Hot Sauce 1 Teaspoon – Worcestershire Sauce 1/4 Teaspoon – Black Pepper 1-16 Ounce. – Loaf French Bread Preparation method […]
Michek says
April 7, 2019 at 6:31 pmThis dip is wonderful! I make it for showers and gatherings at our church and there is never any left to bring home. Also, it’s something different, so I’m usually the only one that makes it.
Kathleen says
April 8, 2019 at 12:57 amWow, Michek! Thank you! That’s wonderful, they really loved it! Make an extra batch next time. 🙂
Maria says
December 27, 2018 at 10:29 pmYum, perfect dip!
Kathleen says
December 30, 2018 at 11:31 pmThank you, Maria! 🙂
Ralph says
September 15, 2016 at 8:29 pmlooks delicious
Anna says
July 1, 2016 at 7:10 pmI’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!
Kathleen says
July 1, 2016 at 9:46 pmHi Anna. I’d prepare it and wrap it in foil, refrigerate it, then wait to bake it until you get there 🙂
Debbie Duncan says
November 16, 2015 at 4:01 amHi 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
Kathleen says
November 16, 2015 at 4:38 amHi Debbie. I think sausage would be fabulous in this recipe. It needs to be precooked 🙂
Bertina says
September 23, 2015 at 1:28 pmI stumbled on this recipe and I am so excited to prepare it. My family and friends will really enjoy this. Thanks for sharing!
Kathleen says
September 24, 2015 at 7:25 pmYou’re so welcome Bertina 🙂
cassy says
September 7, 2015 at 4:42 pmHi 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?
Kathleen says
September 8, 2015 at 4:47 amHi 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.
Lisa says
June 6, 2015 at 5:58 ammade it tonight it was not around long!
Kathleen says
June 7, 2015 at 4:59 pmSo glad you enjoyed Lisa!
Lisa says
June 1, 2015 at 4:18 pmWhat temperature?
Kathleen says
June 2, 2015 at 10:02 pmHey Lisa. 350 degrees 😉
Rosario says
June 1, 2015 at 7:03 amEsto se ‘ve delicioso lo voy a hacer gracias,
Kathleen says
June 2, 2015 at 11:29 pmDe nada, Rosario
Tina Thompson says
May 30, 2015 at 9:33 pmSounds good
Kathleen says
June 2, 2015 at 11:37 pmHope you enjoy, Lisa!
Martha says
May 29, 2015 at 3:24 pmI 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!
Kathleen says
June 2, 2015 at 11:39 pmHi Martha! Let me know how you like that way when you give it a try!
Lynn Marie says
May 28, 2015 at 1:13 amI wonder how it would taste if I substituted ham with salmon. I think that would work wonderfully!
Kathleen says
May 28, 2015 at 9:15 pmHey Lynn! Sounds like a great tweak on the recipe!
Aaron says
May 26, 2015 at 2:47 pmHow would you alter this recipe if you’re just preparing enough for two people? Thanks!
Kathleen says
June 3, 2015 at 6:10 amHi Aaron. I’d probably make 1/3 of the recipe for 2.
Kerry Hancock says
May 26, 2015 at 5:05 amGreetings 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.
Kathleen says
June 3, 2015 at 12:41 amHi Kerry. So glad you liked this dip recipe 🙂
megan says
September 23, 2014 at 11:16 pmWondering 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.
Kathleen says
September 26, 2014 at 4:49 pmHey Megan. Honestly, I’m not sure. I’ve never had any left over. I would keep it a couple days in the fridge!
Kim says
September 19, 2014 at 2:46 amDelicious! Had at Bunco and it was heavenly and got the recipe from her which she got on Pinterest.
Kathleen says
September 19, 2014 at 6:48 pmI’m with you Kim I think this is Delicious!!! Perfect bunko food!
Dusty says
July 11, 2014 at 1:38 pmIn 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.
Kathleen says
July 11, 2014 at 7:24 pmHey Dusty, sounds like some delicious variations!
Roy Pacheco says
July 11, 2014 at 2:18 amThe next time, I prepare this wonderful this SIN dish, I will substitute the ham for cooked shrimp.
Kathleen says
July 11, 2014 at 7:16 pmHi Roy! Shrimp sounds amazing! Why didn’t I think of that???
carol says
July 10, 2014 at 8:52 pmSo 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.
Kathleen says
July 10, 2014 at 9:04 pmHi Carol! I love your variations, they sound really delish!
iLevy says
May 28, 2015 at 11:03 pmI tried this Dip with Crab meat . . . OMG! it rocks!
Kathleen says
June 3, 2015 at 12:39 amWow! Sounds like a great idea!
Holly says
June 18, 2014 at 12:48 amIs this good without the ham?
Kathleen says
June 20, 2014 at 2:51 amHi Holly, yes it’s still delish!
Sharon L. says
June 16, 2014 at 10:11 pmHow long would this bake if it wasted in a baking dish instead of bread?
Kathleen says
June 17, 2014 at 12:15 amHey Sharon, It really depends on the depth of the baking dish. Bake it until ists warm through. I’d check it after 30 minutes.