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! It’s a party, potluck, friend gathering, and game day perfect. This is THE Dip to make, share and bring!
Okay, so let’s face it, we all have our favorite party dips. The ones we make all the time…….the ones people insist we make every time we come to an event. If you’re not bringing this dip, my friend, in my ever so humble opinion, you’re doing yourself a disservice! This is tailgating, potluck, party, and barbecue with friends ready!
The Best Mississippi Sin Dip Recipe
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 also has 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.
Looking for more dips that will rock your tastebuds? I’ve got you! Here are some of our absolute faves: the very best buffalo chicken dip, Rotel Dip-super cheesy and slightly spicy, classic spinach artichoke dip everyone’s favorite, and a new crazy delicious million dollar dip.
Let’s make this dip!
What is Mississippi Sin Dip?
Say hello to a Southern favorite! This is a recipe gem straight out of the home kitchens of the good folks from Mississippi! They’ve created a warm, ooey-gooey, creamy dip loaded with cheese and ham. This appetizer is famous for very good reasons. You will love it…I promise! ♥
What Kind of Bread Should You Use?
I like to use a 16-ounce, freshly baked loaf of french bread, straight from the supermarket bakery. A similarly sized loaf of Italian bread will work just as well.
An unsliced round, 16 ounces or so, of bread works perfectly as well.
Mississippi Sin Dip Ingredients
- Sour Cream: I use regular sour cream.
- Cream Cheese: I use regular.
- Cheese: I like to use sharp, or extra sharp cheddar for maximum favorite.
- Ham- You can use deli ham or leftover holiday ham!
- Onion: Use green onion, both the white part and the green part.
- Hot Sauce: Use your favorite.
- Worcestershire Sauce: Gives great depth of flavor.
- Black Pepper: I prefer coarse grind in this dip.
- French Bread
Tips
- Hand Blender: I like to use a hand blender to mix the ingredients to add some air and lighten it up to make it more deliciously “scoopable”!
- Cheese: Can I use pre-shredded bagged cheese? Of course! I prefer to shred my own because the stuff you buy in the bag is coated with wood pulp or a heavy coating of potato starch and isn’t as creamy or gooey when it melts. I love convenience foods, but this is one I use very selectively.
- Bacon? Swap the ham for bacon bits! I love the real bacon bits available already cooked and chopped from most markets. This is a convenience food I use All The Time!
- Skip The Bread Boat: This 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. 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!
- Crockpot: If you’re planning to serve this over an extended time period, skip the bread bowl for serving and keep it warm. Serve it out of a small crockpot.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Store in an airtight container in the refrigerator. It can last in the fridge for 3-4 days.
- Can You Freeze This? No, this contains sour cream. Discard any leftovers after the allotted refrigerated time.
- Make-Ahead Tips: This mixture can be mixed ahead of time and refrigerated. Place it in the bread boat/bowl and bake it on the day you want to serve it.
- Food Safety: If you’d like more info on food safety check out this link.
My Favorite Dippers For Mississippi Sin Dip
- Bread Chunks: Use the guts of the bread loaf you hollow out. If you follow the recipe, bake this in a bread loaf. Grab a baguette and cut it into scoopable pieces to make sure you have enough.
- Crackers: Crackers are really great with this dip. Skip the bread entirely if you want to have something to simply pour out into a bowl rather than cutting up the bread pieces.
- Hawaiian Bread Bowl: A 16-ounce round loaf of Hawaiian bread is really incredible with this dip!
- Crostini: Homemade or store-bought work wonderfully with this dip.
- Veggies: Sliced carrots, bell peppers of any color, celery sticks, or even jicama are fabulous dippers for this dip.
How Long Can You Leave Out A Party Dip?
Food safety is always important. After heating this up, and likely continuing to serve it at room temperature, the general rule of thumb is that a perishable item shouldn’t be left out for more than 2 hours. So since this dip starts out hot, you’ve got a good 30 minutes and 2 hours at room temp.
When served hot as directed, this dip should not be left out to serve to your guest for more than 2 and a half hours.
How to Make Mississippi Sin Dip
- Remove the inner soft part of the bread.
- Combine all the mixture ingredients.
- Spoon the mixture into the hollowed bread.
- Wrap with aluminum foil.
- Bake and serve.
***See the complete instructions below.
More Creamy Cheesy Dip Recipes
- Crack Dip
- Crab Rangoon Dip
- Hot Corn Dip
- Beer Cheese Dip
- Jalapeño Popper Dip
- Sour Cream and Onion Dip
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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
- hot sauce few dashes or to taste
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1 (16-ounce) loaf French bread unsliced
Instructions
- Preheat the oven to 350°F (177ºC).
- Cut a thin, about 1-inch thick, oval slice off the top of the loaf of French bread leaving a couple of inch perimeter. Set aside top. Remove most of the soft part of the bread, leaving a sturdy portion on the sides and bottom. You can save the soft bread to use later with the dip if desired.
- In a medium bowl, beat the cream cheese (8 ounces) for 2 minutes with a handheld mixer until light and fluffy. Add the next 7 ingredients to the cream cheese and mix until well combined. Spoon the mixture into the hollowed bread bowl. Place the saved bread top on top of the loaf.
- Wrap the entire loaf in a double thickness of heavy-duty aluminum foil and bake in the preheated oven for 1 hour. Serve with reserved bread or crackers.
Fans Also Made:
Notes
- French bread is not included in the nutrition facts.
- Hand Blender: I like to use a hand blender to mix the ingredient to add some air and lighten it up to make it more deliciously "scoopable"!
- Cheese: Can I use pre-shredded bagged cheese? Of course! I prefer to shred my own because the stuff you buy in the bag is coated with wood pulp or a heavy coating of potato starch and isn't as creamy or gooey when it melts. I love convenience foods, but this is one I use very selectively.
- Bacon? Swap the ham for bacon bits! I love the real bacon bits available already cooked and chopped from most markets. This is a convenience food I use All The Time!
- Skip The Bread Boat: 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. If for some dippers 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!
- Crockpot: If you're planning to serve this for an extended time period, skip the bread bowl for serving and keep it warm and serve it out of a small crockpot.
Nutrition
Reader Interactions
Comments
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[…] Mississippi Sin Dip warm ooey gooey and beyond Delish!!!! […]
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[…] Mississippi Sin Dip from Gonna Want Seconds (to make it kosher just omit the ham!) […]
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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 […]
cassy says
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?
Kathleen says
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.
Lisa says
made it tonight it was not around long!
Kathleen says
So glad you enjoyed Lisa!
Lisa says
What temperature?
Kathleen says
Hey Lisa. 350 degrees 😉
Rosario says
Esto se ‘ve delicioso lo voy a hacer gracias,
Kathleen says
De nada, Rosario
Tina Thompson says
Sounds good
Kathleen says
Hope you enjoy, Lisa!
Martha says
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!
Kathleen says
Hi Martha! Let me know how you like that way when you give it a try!
Lynn Marie says
I wonder how it would taste if I substituted ham with salmon. I think that would work wonderfully!
Kathleen says
Hey Lynn! Sounds like a great tweak on the recipe!
Aaron says
How would you alter this recipe if you’re just preparing enough for two people? Thanks!
Kathleen says
Hi Aaron. I’d probably make 1/3 of the recipe for 2.
Kerry Hancock says
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.
Kathleen says
Hi Kerry. So glad you liked this dip recipe 🙂
megan says
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.
Kathleen says
Hey 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
Delicious! Had at Bunco and it was heavenly and got the recipe from her which she got on Pinterest.
Kathleen says
I’m with you Kim I think this is Delicious!!! Perfect bunko food!
Dusty says
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.
Kathleen says
Hey Dusty, sounds like some delicious variations!
Roy Pacheco says
The next time, I prepare this wonderful this SIN dish, I will substitute the ham for cooked shrimp.
Kathleen says
Hi Roy! Shrimp sounds amazing! Why didn’t I think of that???
carol says
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.
Kathleen says
Hi Carol! I love your variations, they sound really delish!
iLevy says
I tried this Dip with Crab meat . . . OMG! it rocks!
Kathleen says
Wow! Sounds like a great idea!
Holly says
Is this good without the ham?
Kathleen says
Hi Holly, yes it’s still delish!
Sharon L. says
How long would this bake if it wasted in a baking dish instead of bread?
Kathleen says
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.