Straight from a southern kitchen, this Mississippi sin dip is the perfect party appetizer with a mix of cheese, tender ham, and fresh green onions that’s baked in a large round loaf of hollowed-out bread.
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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.
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 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 is in Mississippi sin dip?
Sometimes the best recipes have simple ingredients, and the same is true for this dip. It has:
Cheeses and creams – Cream cheese makes this dip extra creamy, and 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 of this dip and brings depth to the flavor.
Green onion – This simple veggie brings great flavor and add a gentle crunch to the dip.
Cooked ham – I love to use leftover ham for this recipe, 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.
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.
Italian bread – A little less common, but has the same firmness of the 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 – If you’re a fan of this bread, it’s easy to find it in a classic round shape. It’ll bring a new spin to this southern classic!
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 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 pass 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).
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:
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, click here to scroll down.
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 dip.
Step 4 – Serve and enjoy!
Mississippi Sin Dip
- Preheat oven to 350 degrees F.
- Carve a hole in the top of the french bread and remove bread from inside. If desired, save bread for dipping.
- Remove bowl from mixer. Add Worcestershire sauce, black pepper, cheddar cheese, onion, and ham to bowl, then use a spatula to gently fold ingredients together.
- Place hollowed-out round bread on a baking sheet and spoon dip inside. Top with more green onions or ham as desired.
- 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.
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.