|Another fabulous dip made with cream cheese, sour cream, cheddar cheese, ham, green onion, jalapenos and green chilies.|
Mississippi Sin DipAs far as I know, this Mississippi Sin Dip recipe got its start just being called plain ole Mississippi Sin because of it's cheesy richness, but along the way, it apparently became a tailgate favorite of the fans of Mississippi State Bulldogs and has since become known as Mississippi State Sin. I notice a few other states seem to have picked it up over time and renamed it as their own, but as far as I know it originated right here in some kitchen in my home state. Far as I know, this is pretty true to the original recipe with the exception of jalapenos, which I added.
If you've been hanging around here any length of time you already know that I love to make dips, lots of dips. To me they are the perfect snack for game day, for parties, for movie watching, or for any gathering really. Whatever you call this one, it's another great cheesy dip to add to your collection of snack dips! Makes a very nice presentation when baked inside of a bread bowl, but you can just put it into a plain ole baking dish too.
Here's how to make it.
Adapted from: Best of the Best from Mississippi
Recipe: Mississippi Sin Dip©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 4 to 6 servings
- 1 (approx. 1 pound) round loaf of crusty bread, optional
- 1 (8 ounce) block of cream cheese, softened to room temperature
- 1-1/2 cups of sour cream
- 2 cups of shredded cheddar cheese
- 1/3 cup of chopped ham or tasso
- 1/3 cup of sliced green onion
- 1 (4 ounce)can of green chilies, undrained
- 2 tablespoons of chopped pickled jalapenos
- Couple dashes of Worcestershire sauce
Preheat oven to 350 degrees F. To serve in a bread bowl, cut the very top off of the bread and hollow out, leaving about a 1-inch shell and reserving the bread from both the top and the inside. Set the top aside and cut the inside bread into cubes or tear into chunks, if desired, to use for dipping, or reserve for another use.
Cream the cream cheese and sour cream together until well blended. Add all of the remaining ingredients and mix in well. Place enough aluminum foil to wrap around the bread on a baking sheet and pour the cheese mixture into the bread bowl, or transfer mixture into a baking dish. Return the top piece of bread on top and wrap the loaf completely in the foil. Bake at 350 degrees F for about 1 hour. Serve hot!
Can also simply bake in a baking dish if desired. Serve with the reserved bread, an assortment of vegetables, crackers, tortilla chips or corn chips.
Cook's Notes: One of our Facebook readers took the leftover bread from inside the bread bowl, tore it into big pieces, and then tossed it with olive oil, garlic powder, dried parsley, red pepper flakes and sea salt, and baked that into croutons while the dip was baking. Fantastic idea Jaclyn, thanks!
Tailgate version: Triple and prepare in a disposable aluminum pan instead of the bread bowl. Cover with aluminum foil. Place the pan on a hot grill and heat until bubbly.
Variations: Instead of ham, substitute 1 can of deviled ham, 1/3 cup of chopped, dried beef, or 1 small, well drained can of shrimp or crab, cooked crawfish or cooked sausage.
For the Slow Cooker: Place all of the ingredients (except for the bread) in the crockpot, turn it on high and let it go for about 30 minutes or until everything is melted, stirring it several times. Reduce to low or warm to hold it, stirring occasionally.
Grab some more dips!
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