Description
Mississippi Sin Dip is a rich, creamy, and cheesy appetizer perfect for parties and gatherings. This warm dip combines sour cream, cream cheese, cheddar, ham, and a hint of spice, all baked inside a hollowed French bread loaf for easy serving.
Ingredients
Scale
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
Bread
- 1 (16-oz) French bread loaf
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to get ready for baking the dip and bread.
- Mix Ingredients: In a medium mixing bowl, combine sour cream, softened cream cheese, shredded cheddar cheese, chopped ham, green onion, hot sauce, Worcestershire sauce, and salt and pepper. Stir thoroughly until the mixture is smooth and evenly blended.
- Prepare Bread: Slice a thin piece off the top of the French bread loaf and set it aside. Using a gentle sawing motion, carefully cut vertically into the bread about ½ inch from the edge but do not cut all the way through the bottom. Remove the bread’s center to create a hollow inside.
- Fill Bread: Spoon the prepared cheese and ham dip evenly into the hollowed bread loaf until it’s full. Then wrap the filled loaf tightly with aluminum foil.
- Bake: Place the wrapped bread loaf on a baking sheet and bake in the preheated oven for about 1 hour. This allows the dip to melt together and the bread to warm through.
- Serve: Remove from oven and unwrap the foil. Serve the warm dip with the reserved bread cubes from the hollowed loaf, crackers, or potato chips for dipping.
Notes
- Make sure the cream cheese is softened to blend easily with other ingredients.
- You can adjust the hot sauce quantity according to your spice preference.
- Use sharp cheddar for a stronger cheese flavor.
- Wrap the loaf tightly with foil to prevent the dip from drying out while baking.
- This dip can be prepared a few hours ahead and refrigerated; bake right before serving.
