Mississippi Sin – SINFULLY delicious dip baked in a bread bowl. There is never any left when I take this to a party! Everyone asks for the recipe. Ham, cheddar cheese, cream cheese, sour cream, Worcestershire sauce, hot sauce, and green onions baked in french bread. Great for parties and watching football! #dip #ham #partyfood #appetizer #breadbowl
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Pin This RecipeEasy Dip for a Party
It’s Football Friday! The college football regular season is winding down; only one more week to go. We move on to Championship Week and bowl games. I am looking forward to both!
We had this dip at our tailgate last weekend. I have no idea why this is called Mississippi Sin, but we’ll just go with it. My Mom got the recipe from one of he co-workers. The recipe is very similar to one of my favorite dips, Crack Dip. (We call it crack b/c you can’t stop eating it)
How to Make Mississippi Sin Dip
This dip is super easy to make. Start with hollowing out a loaf of french bread. Set it aside. Next, mix up the filling. Combine diced ham, cream cheese, sour cream, Worcestershire sauce, hot sauce, and green onions. Fill up the hollowed-out bread with the dip. Wrap the bread in foil and bake.
- Can use any meat you like – ham, sausage, or bacon work great.
- Do I have to make the dip in a bread bowl? No. I feel like the bread bowl is totally optional. It looks good, but it isn’t necessary to the success of the dip. I think this would be just as good baked in a baking dish.
- Can Mississippi Sin Dip be made in advance? Yes! You can assembly the dip ahead of time and refrigerate until ready to bake.
- Can I make this dip in the slow cooker? Sure. You can heat this up in the slow cooker if you prefer. I would cook it on LOW in the crockpot for a few hours before serving.
- Feel free to add green chiles, jalapenos, or even a can of Rotel to the dip mixture.
- I used french bread for the bread bowl. Feel free to use any bread you prefer. This would be delicious with a round Hawaiian bread loaf or sourdough bread.
Mississippi Sin for a Crowd
This is a great tailgate dip because it is great hot and still really good cold (after the game). You can even heat or reheat this dip up on the grill in the parking lot before the big game. I ate way too much of this. I could have eaten this dip as my meal. SO good! Give this a try the next time you need a dip for friends and family! I promise it will be a hit!
Here are a few more of our favorite party recipes from the blog that will go great with this dip:
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Mississippi Sin Dip
Ingredients:
- 1 (16-oz) container sour cream
- 1 (8-oz) package cream cheese softened
- 2 cups shredded cheddar cheese
- ½ cup chopped ham
- 1 green onion, chopped
- ¼ tsp hot sauce
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- 1 (16-oz) French bread loaf
Instructions:
- Preheat oven to 350ºF.
- In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.
- Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, the bottom of the loaf, ½ inch from the edge, to cut out the center of the bread. Lift out the center of the loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.
- Place the loaf on a baking sheet and bake for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.
Notes:
Steph
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I'm not sure I will be allowed back to our tailgate without this now! I made this for the Auburn-Ms State game yesterday and it was quite a hit. I doubled the recipe and put in a baking dish instead of the bread bowl. It was wiped out before the game with none left for the victory celebration. Yum!
Cindy – there is no heat in this dip. It only has 1/4 teaspoon of hot sauce – you can leave it out if you are worried. Enjoy!
Sorry if this sounds stupid but has the dip have a real spicy hit taste? I know it calls for hot sauce but if ppl like it kind of milder any suggestions ? Thanks
Stephanie, your blog is that spark that started me on the path of online recipes!! ESPECIALLY this recipe. Everyone in my family hounds me to make this for every event we have, and it goes quick!! The only variation I make is to add chopped green chiles, bacon instead of ham and green Tabasco. Ah-may-zing!! Wrapping the leftovers (if there are any) in foil and re-heating it in the oven is great too!! I'm just starting out in the blogosphere, but if you had time to stop by and check me out, I'd love it!!
Chelsea Houston from For The Love of Cheese 4theloveofcheese.blogspot.com
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Kimberly – mine hasn't – it is baked in aluminum foil, so it shouldn't brown or burn.
Does the bread bowl burn or get ruined in the oven when baking the dip
?
Janet – I would cook it uncovered until it is bubbly – probably about 30 minutes.
If you don't use the bread and you put it in a serving dish, do you still bake it a full hour and should it be covered or uncovered? Can't wait to try it.
Thanks for sharing Chris – I have always wondered where the name of the dip came from. Now I know!
It's called Mississippi Sin because it was created In Mississippi. It also was originally called Mississippi Dip and was used at a tailgate food at Ole Miss and MSU games. The origin is still being fought over as to where it began…either in Oxford or Starkville. Since we have such a deep rivalry, Ole Miss people started adding tabasco & worcestershire and then calling it Mississippi Sin…and since then it has stuck….
MothyrGrimm – I really have no idea. It is a lot of dip. It would easily serve a crowd of 15-20 with other foods.
How many servings would you say this is?
This will be my second time making this and I know it's going to be a hit. I used the crumbled sausage and will be adding real Bacon bits this time. I absolutely loooooooovvvvvvveeeeee this recipe! Thanks so much for sharing!
My friend gave me a similar recipe…8oz cream cheese, 8oz cheddar cheese, 16oz cottage cheese and a packet of taco seasoning. Mix well and there ya go!
We have been making this recipie for years with all kinds of variations. Bacon or ham, finely diced sauted peppers or green onions and I like sourdough bread best. My shameful secret is that after almost all of the dip has been consumed, I wrap the bread shell tightly in foil and put it in the back of the freezer under a bag of Okra. Days later when the craving hits and I am all alone, I reheat it in the oven for 15 minutes and hit it with the broiler until crispy & bubley(?). I then proceed to pull the crack bread apart until all is consumed. The crumpled foil is the only evidence and is easily hidden in the trash. Why share? Everyone else assumed the bread bowl was just for holding the dip & gets thrown away – what fools! The dippy bread is the best part. I think I need professional help.