Straight from a southern kitchen, this Mississippi sin dip is made with a mix of cheese, tender ham, and fresh green onions, all served in a crispy bread bowl.

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Side view of Mississippi sin dip served in a bread bowl surrounded by pieces of bread for dipping.

About Mississippi Sin Dip

I may be a little biased here, but I personally believe there are plenty of things that the south does better than anywhere else. Food is definitely on that list, and especially if cheese is involved in said food.

Which, my friends, is exactly why I love this dip (and I’m sure you will, too).

There’s more than enough southern-inspired cheesiness in this party dip to go around!

What is Mississippi sin dip?

Straight from the kitchens of Mississippi, this dip is as sinfully tasty as the name implies.

A mixture of creamy cheeses, tender ham, and fresh, crunchy veggies is baked in the middle of a round, crusty bread. When served, you can either use pieces of the bread or crackers for dipping.

It’s an easy appetizer to serve at any party and is guaranteed to be devoured.

What’s in Mississippi sin dip?

Sometimes the best recipes have simple ingredients, and the same is true for this dip. It has:

  • Cheddar cheese, cream cheese, sour cream – Cream cheese makes this dip extra creamy, and the mild cheddar cheese brings the flavor. This combination works great because the dip will stay creamy even after it cools down. And just like the cheeses, sour cream adds to the creaminess and brings depth to the flavor.
  • Green onion – Brings great flavor and adds a gentle crunch.
  • Cooked ham – This dip is great for using up leftover ham, but you can use also pick up some pre-cooked ham from the deli. You could even use sliced ham in a pinch.
  • Worcestershire sauce – There’s so much flavor in this sauce (a tangy combination of vinegar, onions, molasses, salt, garlic, tamarind, cloves, and chili powder extract) and you only need a little bit to pack plenty of punch for this dip.
Close up of the top of Mississippi sin dip, showing off the cubed ham and green onion garnish.

Should you shred your own cheese?

Using pre-shredded cheese is extremely convenient, but it contains some preservatives (such as potato starch) that help keep the shredded cheese separated in the bag. And while this is great for grabbing a quick pinch of shredded cheese, it will also cause the melted cheese to appear lumpy or harden faster than it normally should.

So if you’re a cheese lover like me and want the creamiest experience possible for your shrimp pasta, I highly recommend shredding a block of cheddar. It’s a bit more work, but the improved consistency is worth the effort.

What kind of bread should you use?

One of the best things about this dip is that it’s served in a bread bowl, and there are a few different types you can choose from:

  • French bread – Easy to find at most bakeries and has a strong crust that will keep the shape of the bowl as the dip sits. This would be the bread I recommend using.
  • Italian bread – A little less common, but tends to have the same firmness as French bread.
  • Soda bread – Not as common in bakeries, but really easy to make at home.
  • White bread – Can’t go wrong with a classic! This is another bread that’s easy to make at home and would be easy to bake in a round shape.
  • Pumpernickel bread – Another bread with a sturdy crust that’s easy to find in a round shape. However, pumpernickel does have a stronger flavor than the other breads in this list – but that just means it’ll bring a new spin to this southern classic!

What can you serve with a savory party dip?

This dip is designed to be served with cubes of the bread that’s been hallowed out of the bread bowl, but sometimes you might have more dip than bread. Sometimes you might want more options, and I totally get that.

Try any (or many) of the options below and see which you like best:

How long can you leave out a party dip?

Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature.

Since this dip will be served warm, that should give you another 30-60 minutes before needing to keep track of the dip. So, in total, this dip can be left out for an absolute maximum of three hours, depending on the temperature of the room. However, be sure to still check the dip every now and then and make your best judgment.

Once you’re near the recommended time, you can heat it up in the oven again as needed or store it in the refrigerator (but keep in mind, the baked dip is best when consumed within 6-12 hours).

Dipping a piece of bread into Mississippi sin dip.

Can this dip be made in advance?

You can make this dip in advance, but I’d recommend doing the following:

  • Mix the dip ingredients together and store them in a sealed container in the refrigerator. Do not add the dip to the bread just yet; wait to do this until you’re ready to make.
  • Cut the bread up as desired (carving a cavity in the middle and then cutting the removed bread into bite-sized pieces) and sore in a Ziploc bag or other sealable container until ready t assemble and bake.

If you won’t have access to an oven at your event, bake the dip just before you leave. While transporting, keep the dip covered to retain the heat (for best results, keep the dip covered in the aluminum foil it’s baked in.)

The baked dip can be stored in the refrigerator, but be careful – once baked, it won’t stay “good” for long as the liquid from the sour cream and cream cheese will slowly be absorbed into the bread. Be prepared to eat the baked dip within 6-12 hours.

How long is Mississippi sin dip good for?

Once baked and cooled, you can wrap the finished dip (dip + bread bowl) in plastic wrap and store it in the refrigerator for up to two to four days.

When ready to eat, allow the dip + bread bowl to come to room temperature then bake at 350 degrees F for 15-20 minutes or until the dip is hot and soft.

Can you freeze Mississippi sin dip?

Yes, you totally can!

Once prepared and cooled, wrap the dip in aluminum foil and store it in a sealable container or freezer bag for up to three months.

When ready to eat, allow the dip + bread bowl to thaw in the refrigerator for 24 hours, then let it come to room temperature on the counter. Bake at 350 degrees F for 15-20 minutes or until the dip is hot and soft.

More savory party dips

How do you make Mississippi sin dip?

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large bowl, mix cream cheese and sour cream.

Step 2 – Add Worcestershire sauce, pepper, green onions, and cooked ham, then gently fold all of the ingredients together.

Step 3 – Hollow out a round loaf of bread and place it on a baking sheet. Spoon prepared dip into the bread bowl, then top with some more ham and green onions. Wrap the bread with a sheet of aluminum foil.

Step 5 – Bake!

Step 4 – Serve and enjoy!

Recipe Details

Side view of Mississippi sin dip served in a bread bowl surrounded by pieces of bread for dipping.
4.50 from 18 votes

Mississippi Sin Dip

20 minutes prep + 45 minutes cook
789 kcal
Yields: 4 servings
Straight from a southern kitchen, this Mississippi sin dip is made with a mix of cheese, tender ham, and fresh green onions, all served in a crispy bread bowl.


  • 1 loaf round bread, such as French or Italian
  • 1 1/2 cups sour cream
  • 6 ounces cream cheese, softened
  • 1 pinch black pepper, to taste
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/4 cup chopped green onion, plus more for garnish
  • 1/2 cup cooked chopped ham, plus more for garnish


  • Preheat oven to 350 degrees F. Set a baking sheet nearby.
  • Carve a hole in the top of the french bread and scoop out bread from inside, hallowing out the middle. If desired, save bread for dipping.
    1 loaf round bread
  • Using a stand mixer (or a hand mixer + large bowl), whip sour cream and cream cheese until mostly smooth.
    1 1/2 cups sour cream, 6 ounces cream cheese
  • Remove bowl from mixer. Add Worcestershire sauce, black pepper, cheddar cheese, green onion, and ham to bowl, then use a spatula to gently fold ingredients together.
    1 teaspoon Worcestershire sauce, 1 pinch black pepper, 1 1/2 cups shredded sharp cheddar cheese, 1/4 cup chopped green onion, 1/2 cup cooked chopped ham
  • Place hollowed-out round bread on the baking sheet and spoon dip inside. Top with more green onions or ham as desired.
    1/4 cup chopped green onion, 1/2 cup cooked chopped ham
  • Wrap bread in aluminum foil and bake for 45 minutes or until warm and cheese has melted.
  • Serve dip immediately with pieces of bread or crackers for dipping.


Serving: 1serving | Calories: 789kcal | Carbohydrates: 60g | Protein: 28g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 147mg | Sodium: 1223mg | Potassium: 383mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1597IU | Vitamin C: 5mg | Calcium: 487mg | Iron: 4mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Shadi Hasanzadenemati
    • 5 stars

    Love how simple and easy this recipe is! I’ll be making it again!

    • wilhelmina
    • 5 stars

    Love the name, love the dip! I want this dip at every party!

    • Candice Yarema

    I am making this for a get together at a friends tomorrow. It looks delicious, I’m sure everyone will enjoy it! Thank you for sharing

    • Regina M Dungan

    I take this dip to, literally, ever get together that we have, never any leftovers !

    • Judy

    Being a born and raised MS. girl I’d like to add that besides feeding ourselves we love to feed others for any reason or no reason.

    This dip will make a great supper tonight, thanks for sharing!! ~Judy