Mississippi Sin Dip
French bread stuffed with warm, creamy Mississippi Sin Dip topped with melted cheese, green onions, and savory ham. All ready in under an hour! Get ready for a flavor explosion!
A SAVORY, CREAMY APPETIZER DIP
I have zero idea how this got its name other than it was probably invented by someone in Mississippi and they were trying to come up with a catchy name. I’ve been creating recipes a long time and crazy, funky names always make folks want to make (or at least look at) a recipe – ha! Mississippi Sin Dip has become one of my go-to favorite party dips. It’s creamy, cheesy, and loaded with savory flavor and the fact that it’s served in a French bread loaf bread bowl makes it the perfect pick!
I served 4 loaves at our annual crawfish boil – all gone! Delicious (and I am from Mississippi!)
– Pat
FREQUENTLY ASKED QUESTIONS:
Mississippi seems to get all the delicious recipes named after it. I mean, hello Mississippi Pot Roast and all of it’s lovely variations and Mississippi Mud Cakes and more. It seems to be that any Southern kind of recipe just gets named Mississippi something. The sin part of the name isn’t related to a specific event or anything bad, it’s more of a playful expression about how decadent or comforting something. This dish especially checks those boxes with the ham, shredded cheese, and sour cream.
You can serve this with crackers, veggies, or chips (and of course some of the bread it is in) – the sky is the limit since so many dippers work with this.
You could make this ahead of time and bake it before your guests arrive. Reheat as necessary.
You can bake this in the oven without the bread bowl. You can use an 8×8 or 9×9-inch baking dish.
You can cook this in a slow cooker on low for 1-2 hours before your guests arrive (as long as the bread loaf fits).
I don’t see why not. It could be a creamy cold dip if you’d like.
You can use any bread of your choice for this. Italian or French are my favorites.
You could substitute the ham for bacon, crab meat, or finely shredded chicken.
This dip will be good in the fridge for up to 3 days. You can reheat the dip in the microwave or oven. The bread may get a bit soft in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- shredded cheddar cheese – your choice of cheese can be used. I think Monterey Jack, Colby Jack or even Pepper Jack would work really well.
- sour cream – you could use mayonnaise if you don’t like sour cream or even plain Greek yogurt.
- Rotel – this is an optional ingredient if you don’t like tomatoes or can’t eat them.
- cream cheese – softened to room temperature. If you forget to pull it out ahead of time, try some of these Tips to Soften Cream Cheese Quickly.
- chopped ham– I shared some other options for you to try in the Frequently Asked Questions section above. Also, leftover ham can be used or you can grab a ham steak and chop it up. If you need a quick option, just grab the ham that’s already diced from the grocery store.
- Worcestershire sauce
- garlic powder, garlic powder and black pepper – I don’t add any additional salt because the ham already has salt in it as well as Worcestershire Sauce but I do encourage you to test the seasoning to get it how you like it.
- red pepper flakes – don’t like any spice at all? Just skip this ingredient.
- French bread loaf– if you need a different type of bread to use, scroll up and check out one of the questions in the Frequently Asked Questions area.
- green onion – this adds great color and flavor but if you aren’t an onion fan, try using some chopped parsley.
HOW TO MAKE MISSISSIPPI SIN DIP:
Preheat the oven to 350° F. In a bowl add 2 cups shredded cheddar cheese, sour cream, Rotel, cream cheese, 1/2 cup of ham, Worcestershire sauce, and dried seasonings. Mix until combined. Set aside.
Cut the top of the bread into an oval shape. Cut down, but do not cut through the other side of the bread. Cut the top of the bread into pieces for dipping. Hollow out any excess bread with clean hands. You can use that bread for dipping.
Transfer the cheese mixture to the hollowed-out loaf of bread. Top the cheese mixture with the remainder of the cheese.
Wrap the loaf with aluminum foil. Try to leave extra room so the foil doesn’t touch the cheese. Bake for 45 minutes or until heated through. Remove from the oven. Top with the remainder of the ham and green onions.
You can also sprinkle red pepper flakes on top
CRAVING MORE RECIPES?
Mississippi Sin Dip (+Video)
Ingredients
- 2 ½ cups shredded cheddar cheese (divided use)
- 14 ounces sour cream
- 10 ounce can Rotel, drained (diced tomatoes with green chiles)
- 8 ounce package cream cheese, softened to room temperature
- ¾ cup chopped ham (divided use)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 16 ounce French bread loaf
- 1 green onion, sliced
Instructions
- Preheat the oven to 350° F.
- In a bowl add 2 cups shredded cheddar cheese, 14 ounces sour cream, 10 ounce can Rotel, drained, 8 ounce package cream cheese, softened to room temperature, 1/2 cup chopped ham,1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes. Mix until combined. Set aside.
- Cut the top of 16 ounce French bread loaf into an oval shape. Cut down, but do not cut through the other side of the bread. Cut the top of the bread into pieces for dipping.
- Hollow out any excess bread with clean hands. You can use that bread for dipping.
- Transfer the cheese mixture to the hollowed-out loaf of bread.
- Top the cheese mixture with the remainder 1/2 cup shredded cheddar cheese.
- Wrap the loaf with aluminum foil. Try to leave extra room so the foil doesn't touch the cheese (or just use nonstick foil.)
- Bake for 45 minutes or until heated through. Remove from the oven. Top with the remainder of the ham and green onions.
- Optional: You can also sprinkle red pepper flakes on top then serve.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Great stuff. Thank you
I served 4 loaves at our annual crawfish boil – all gone! Delicious (and I am from Mississippi!)
This turned out amazing, so delicious!