Mississippi Sin Dip
Mississippi Sin Dip is a hot, creamy warm dip loaded with cheddar cheese, cream cheese, ham and green chiles and baked in a crusty bread bowl.
Football season is officially in full swing. I’m not a big football person, but The Husband is. While he’s laid claim to the living room television to watch football games, I use the free time as an excuse to catch up on my reading. And maybe whip up some sort of yummy finger food for us to nosh on.
I don’t know about y’all, but I can make a meal out of a hot dip recipe. Sin dip is rumored to have originated by a Mississippi State Fan (hence the name Mississippi Sin Dip). To this day, Mississippi Sin Dip is a popular dish among tailgaters in The Junction in Starkville on game day. Creamy,cheesy, and laden with diced ham and green onions, it’s called sin dip because it’s so rich, it’s a sin to eat it. Don’t let that deter you. We’re all sinners, aren’t we? Might as well eat something delicious.
Love ooey gooey cream cheese appetizers? Then you should also check out smoked jalapeno poppers, spicy pimento cheese stuffed potato bites, or hot corn dip with cream cheese.
Recipe at a glance
- Easy to prepare. Mix everything together, spoon it into the bread bowl, and let the oven do the rest.
- Great for entertaining. Mississippi Sin Dip is warm, cheesy, and easy to set out for a crowd.
- You can make it ahead. Assemble the filling in advance and refrigerate it until you’re ready to bake.
- The serving dish is edible. Not only does the bread bowl make a fun presentation, but you can eat it when the dip starts running low.
- Plenty of ways to serve it. In addition to the reserved bread pieces, you can serve the dip with crackers, tortilla chips, or vegetables.
- Ingredients
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Ingredients you will need
Baked right inside a loaf of crusty bread, this easy party dip is perfect for game day, holidays, and entertaining. To make this recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Sour cream: Sour cream gives the dip a creamy consistency while adding a slight tang that balances the richness of the cheese.
- Cheddar cheese: I recommend shredding your own cheddar cheese rather than buying pre-shredded cheese. Freshly shredded cheese melts more smoothly. I prefer sharp cheddar for a stronger cheese flavor, but mild or medium cheddar will also work.
- Green onions: Chopped green onions add a mild onion flavor without overpowering the other ingredients.
- Cream cheese: Let the cream cheese soften at room temperature before mixing the dip. Softened cream cheese will incorporate more easily with the other ingredients and prevent lumps.
- Ham: This is a great recipe for using leftover ham. Chop it fairly small so you get a little bit in every bite.
- Green chiles: Canned diced green chiles add flavor and a mild amount of heat. Drain them well before adding them to the dip so the filling doesn’t become watery.
- Worcestershire sauce: It may only take a few dashes, but Worcestershire adds a savory, slightly tangy flavor that complements the ham and cheese.
- Crusty bread: Look for a sturdy, unsliced loaf that can hold the weight of the dip without falling apart. A round boule, Italian bread, or French bread loaf works well.
Substitutions and variations
- Change the cheese: Substitute some or all of the cheddar with Monterey Jack, Colby Jack, pepper Jack, or smoked cheddar.
- Leave out the ham: The ham can be omitted if you want a meatless version.
- Use bacon: Replace the chopped ham with cooked and crumbled bacon.
- Make it spicy: Substitute pepper Jack for some of the cheddar or add chopped jalapeños, a few dashes of hot sauce, or a pinch of cayenne pepper.
- Add more meat: Cooked and crumbled breakfast sausage would make the dip even heartier. Be sure to drain the sausage thoroughly before adding it.
- Skip the bread bowl: You don’t have to bake Mississippi Sin Dip in bread. Transfer the mixture to a greased baking dish and bake until hot and bubbly.
How to make Mississippi sin dip
Step 1: Preheat the oven to 350°F. Combine the sour cream, two cups of shredded cheddar cheese, green onions, softened cream cheese, chopped ham, green chiles, and Worcestershire sauce in a large mixing bowl. Mix until all the dip ingredients are evenly combined.
Step 2: Next, prepare the bread bowl. Using a serrated knife, slice the top ⅓ off the loaf and set it aside. Using a spoon or clean hands, hollow out the center of the bread, leaving about a one-inch border around the sides and bottom. Be careful not to make the walls too thin or the dip could leak through as it bakes. Cut the bread you removed from the center, along with the reserved top, into bite-sized pieces. Set the bread pieces aside for serving.
Step 3: Spoon the cheese mixture into the hollowed-out bread bowl. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
Step 4: Wrap the entire bread bowl securely in aluminum foil. Place it on a baking sheet to make it easier to get in and out of the oven and to catch any potential drips.
Step 5: Bake for one hour, or until the dip is hot and bubbly. Carefully remove the foil before serving.
Serving suggestions
You can also serve Mississippi Sin Dip with:
- Buttery crackers
- Tortilla chips
- Pita chips
- Pretzel bites
- Toasted baguette slices
- Celery sticks
- Carrot sticks
- Bell pepper strips
Choose sturdy dippers that can stand up to the thick, creamy filling.
Other appetizers to serve with Mississippi sin dip
Mississippi Sin Dip is rich, creamy, and cheesy, so I like to round out the appetizer spread with a few options that offer different flavors and textures. You don’t need a huge menu—two or three additional appetizers are usually plenty.
For another warm appetizer, apricot and bourbon glazed meatballs gives you that sweet-and-savory combination that always seems to disappear quickly at a party.
If you want something cool and fresh to balance all that cheese, add a bowl of chunky guacamole or redneck caviar with tortilla chips, crackers, and fresh vegetables. Green tomato chow chow is another good choice for bringing a tangy bite to the table and cutting through some of the richness.
For a larger game-day or holiday spread, add cheese dreams, honey garlic chicken wings, or fried boudin balls. Just keep in mind that Mississippi Sin Dip is already pretty rich, so I would pair it with one additional cheesy appetizer and then fill out the rest of the table with something spicy, tangy, or fresh.
Storage, freezing, and reheating instructions
Storage. Because the bread will continue to absorb moisture from the filling, I recommend removing any leftover Mississippi sin dip from the bread bowl before storing it. Transfer the dip to an airtight container and refrigerate for up to 3–4 days. Store any leftover bread separately in an airtight container or storage bag.
Freezing. I don’t recommend freezing the dip. Sour cream and cream cheese can change texture after freezing and thawing, and the bread can become soggy. For the best flavor and texture, make this dip fresh or prepare it a day or two ahead and refrigerate it until you’re ready to bake.
Reheating. Transfer leftover dip to an oven-safe baking dish. Cover with foil and reheat at 350°F until warmed through. Remove the foil during the last few minutes if you’d like the cheese on top to get bubbly. For smaller portions, you can also reheat the dip in the microwave. Heat at short intervals, stirring between each one, until warmed through.
Mississippi sin dip frequently asked questions
Yes. Prepare the dip mixture as directed, but don’t put it into the bread bowl yet. Transfer the filling to an airtight container, cover, and refrigerate for up to two days. When you’re ready to serve, hollow out the bread, spoon in the filling, top with the remaining cheese, wrap the loaf in foil, and bake. Since the filling will be cold from the refrigerator, it may require a little additional baking time to become hot all the way through.
Wrapping the loaf helps keep the outside of the bread from becoming overly browned or hard during the long baking time. It also traps heat around the bread bowl so the thick filling heats evenly.
Yes! Combine the sour cream, 2 cups of shredded cheddar cheese, green onions, cream cheese, ham, green chiles, and Worcestershire sauce in a 2- to 3-quart slow cooker. Cover and cook on LOW for 1½–2 hours, stirring occasionally, until the dip is hot and the cheese is melted. Sprinkle the remaining ½ cup of cheddar over the top, cover, and cook for another 10–15 minutes until melted. Switch the slow cooker to WARM for serving and serve with cubed crusty bread, crackers, or chips.
Tried This Recipe? Let Me Know!
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If you made Mississippi Sin Dip, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Mississippi Sin Dip
Ingredients
- 1 ½ cups sour cream
- 2 ½ cups shredded cheddar cheese, divided
- ⅓ cup chopped green onions
- 8 ounce package cream cheese, softened
- ½ cup chopped ham
- ⅓ cup canned green chiles, drained
- 2–3 dashes Worcestershire sauce
- 1 loaf round crusty bread
Instructions
- Preheat the oven to 350°F.
- Combine the sour cream, 2 cups of the shredded cheddar cheese, green onions, cream cheese, ham, green chiles, and Worcestershire sauce in a large mixing bowl. Mix until evenly combined.
- Slice off the top of the bread to create a lid and set it aside. Using a spoon or clean hands, hollow out the center of the loaf, leaving about a 1-inch-thick border around the sides and bottom. Cut the bread you removed from the center, along with the reserved top, into bite-sized pieces and set aside for serving with the dip.
- Spoon the dip mixture into the hollowed-out bread. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Replace the bread lid, if desired, then wrap the entire bread bowl completely in aluminum foil.
- Bake for 1 hour, or until the dip is hot and bubbly.
- Carefully unwrap the bread bowl. Serve warm with the reserved bread pieces, crackers, or chips.
Notes
- Soften the cream cheese before mixing to prevent lumps.
- Drain the canned green chiles well before adding them to the filling.
- Shred the cheddar cheese from a block for smoother melting.
- Leave approximately a one-inch border when hollowing out the bread so the bowl is sturdy enough to hold the filling.
- Place the foil-wrapped bread bowl on a baking sheet before baking for easier handling.
- Save all the bread you remove from the loaf and cut it into bite-sized pieces for dipping.
- Crackers and chips are not included in the estimated nutrition information.
Mississippi Sin Dip is one of those appetizers that’s almost impossible to stay out of! I love how creamy and cheesy it is, with just enough smoky ham and green chiles to give it plenty of flavor. And don’t skip the bread bowl—the pieces that soak up the warm, cheesy dip are the best part!
Sorry about the omission, James! I have updated the recipe.
The ingredients are missing the green onions that’s spoken of in the written out recipe.
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Great idea, Susan!
I would toss the bread cubes in the oven for a few minutes when the bread loaf is almost done and have toasted bread cubes.