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.
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I haven’t tried it yet but intend too since it sounds so good..
Hi, Gwendolyn! I hope you’ll like it. Let us know how it turns out! 🙂
This 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.
Wow, Michek! Thank you! That’s wonderful, they really loved it! Make an extra batch next time. 🙂
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 🙂
Can you make this is a Crock-Pot instead of the oven?
Hi Candace! I’ve never made it in a crockpot so I can’t advise! But if you give it a try, let us know how it turns out for you.
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 🙂