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
Units
Scale
- 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.