Mississippi Sin Dip
Creamy and craveable dip from a blend of sour cream, cream cheese, Velveeta, and chile peppers. Served in a hollowed out French bread loaf, this dip is so decadent, it’s “sinful”.
Simple ingredients:
- One loaf of French bread
- 1 1/2 cups sour cream
- 8 oz. cream cheese – be sure to soften
- 2 cups of shredded Velveeta
- 4 oz. chopped green chiles
- 3/4 to 1 cup finely chopped ham – get the deli to cut you one big slice
- 1 tsp. Worcestershire sauce
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 2 green onions, sliced
- Fritoes, for serving
This dip is great whether you’re tailgating, gathering for the holidays, or any occasion. The warm, melted cheese with the Worcestershire sauce and seasoning combine for an irresistible bite that will keep you coming back for more.
I’ve heard it’s called Mississippi Sin Dip because it’s so creamy, cheesy and downright indulgent. It also gained fame as a beloved tailgating dish among Mississippi State University football fans.
Mississippi Sin Dip
- Total Time: 55 minutes
- Yield: 12 servings
Description
This indulgent Mississippi Sin Dip is baked in a loaf of French bread and loaded with cream cheese, Velveeta, ham, chile peppers, and sour cream. Don’t expect leftovers-this never lasts long!
Ingredients
- 1 large French bread loaf
- 1 1/2 cups sour cream
- 1 (8 oz.) cream cheese, softened
- 1 1/2 cups + 1/2 cup (for topping) shredded Velveeta
- 1 (4 oz.) chopped green chile peppers, drained
- 1/2 cup + 1/4 cup (for topping) finely chopped ham
- 1 tsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. black pepper
- 2 green onions, sliced (for topping)
- Fritoes, for serving
Instructions
- Preheat oven to 350 degrees.
- Hollow out the top of the French bread loaf.
- Cut the hollowed out section into cubes to use for serving.
- In a large bowl, mix together 1 1/2 cups sour cream, 8 oz. cream softened cream cheese, 1 1/2 cups shredded Velveeta, 4 oz. green chile peppers (drained), 1/2 cup finely chopped ham, 1 tsp. Worcestershire sauce, garlic powder, onion powder, and black pepper.
- Transfer the mixture to the hollowed out loaf of bread.
- Top the mixture with the remaining 1/2 cup of shredded Velveet, and1/4 cup of finely chopped ham.
- Wrap loosely with aluminum foil.
- Bake for about 45 minutes, until heated through.
- Remove from the oven and top with sliced green onions.
- Serve with bread cubes (from hollowed out bread loaf), and Fritoes.
Notes
1. Have the deli cut a thick slice of ham, and then finely chop it.
2. Once you get to step 7 (Wrap loosely with foil), the loaf can be frozen for later use.
3. Another make ahead option is to mix the dip ingredients and store in the refrigerator. Then hollow out the bread just before baking and transfer the mixture to the hollowed out bread loaf.
4. Of course, you can always just bake the dip mixture in a casserole dish. When baked in a bread loaf it becomes a fun, edible bowl of show-stopping goodness, though.