Mississippi Sin Dip
This Mississippi Sin Dip recipe is an easy game day appetizer made with cheese and ham mixed together and baked inside a loaf of bread until it is perfectly creamy and cheesy.
Take a look at all of the cheesy goodness and tell me you don’t just want to dive in with a spoon and go nuts. Mississippi Sin Dip has been around forever. It’s that classic appetizer that you’ve probably tried at some party somewhere, but you never knew what it was called.
What is Mississippi Sin Dip?
Mississippi Sin Dip gets its name from its sinfully delicious combination of flavors. The dip typically features a blend of cream cheese, sour cream, cheddar cheese, hot sauce, and diced ham. The creamy texture paired with the salty bite of ham makes this a great appetizer for the holidays and perfect for football game days.
The added bonus of serving it in a warm, crusty bread bowl is that you can scoop out pieces of the bread as you dip, creating a mouthful of creamy filling with a crunchy, savory bite.
We love the flavor profile so much that we used it in these Mississippi Sin Deviled Eggs!
Ingredients for Mississippi Sin Dip
- Sour cream – Sour cream adds a little extra creaminess and a tangy flavor.
- Cream cheese – This creamy cheese is the perfect base for a dip.
- Sharp cheddar cheese – We suggest shredding your own cheddar cheese vs buying it pre-shredded as it will melt better in the dip.
- Ham – This is a great way to use up leftover ham!
- Hot sauce – Just a little hot sauce adds some heat to the dish.
- Worcestershire sauce – This adds just a little bit of savory,tangy flavor to the dip.
- French bread – Even if you opt to make this in a baking dish rather than a bread bowl we recommend French bread as a dipper
How to Make Mississippi Sin Dip in a Bread Bowl
- Prepare Oven and Bread. Preheat your oven to 350°F (175°C). Cut a hole out of the top of the bread and remove the soft inside. Save the top of the bread and inside pieces to serve with the dip later.
- Prepare the Dip Mixture. Mix the sour cream, cream cheese, cheddar cheese, ham, hot sauce, and Worcestershire sauce together in a bowl.
- Transfer to Bread Bowl. Spoon the dip into the bread bowl. Wrap the stuffed bread in aluminum foil.
- Bake. Place the bread on a baking sheet and bake in the oven for 35-45 minutes or until warmed through.
- Serve with Dippers. Once baked, remove from the oven and serve immediately with crackers, tortilla chips, baguette slices, or veggies for dipping.
Alternative: Making Mississippi Sin Dip in a Dish
If you don’t have a round loaf of bread or simply prefer a different serving option, Mississippi Sin Dip is just as tasty when baked in a dish. Here’s how to do it:
- Preheat the Oven. As with the bread bowl method, preheat your oven to 350°F (175°C).
- Prepare the Dip Mixture. Mix the sour cream, cream cheese, cheddar cheese, ham, hot sauce, and Worcestershire sauce together in a bowl.
- Transfer to Bread Bowl. Instead of filling a bread bowl, pour the dip mixture into a 9×9-inch baking dish or a similar-sized casserole dish.
- Bake. Place the dish in the oven and bake for 35-45 minutes or until the top is golden and bubbly.
- Serve with Dippers. Once baked, remove from the oven and serve immediately with crackers, tortilla chips, baguette slices, or veggies for dipping.
Tips for Perfect Mississippi Sin Dip
- Use fresh, high-quality ingredients: The richness of this dip depends heavily on the creaminess of the cream cheese and the sharpness of the cheddar. Opt for good-quality cheeses to enhance the flavor.
- Add extra spice if you like heat: Add diced jalapeños for a little added kick mild kick in some red pepper flakes if you prefer a spicier dip.
- Customize the meat: If you’re not a fan of ham you can substitute with bacon or try using shredded chicken, sausage, or even smoked turkey for a different twist.
- Double the recipe for large crowds: This dip is always a hit at parties, so you might want to make extra if you’re expecting a lot of guests!
What to Serve with Mississippi Sin Dip
Mississippi Sin Dip pairs well with a variety of dippers. Here are some ideas:
- Crusty bread slices: Use the extra bread from the bread bowl and cut up a French baguette for dipping.
- Tortilla chips: A sturdy chip will hold up to the creamy dip without breaking.
- Fresh vegetables: Carrots, celery sticks, and bell pepper strips offer a crunchy, lighter option.
- Crackers: Choose thick, sturdy crackers that can handle the weight of the dip such as Ritz crackers, Triscuits, or Wheat Thins.
Make it Ahead of Time
You can prepare the dip mixture a day in advance and refrigerate it. When you’re ready to serve, just transfer it to a bread bowl or baking dish and bake as directed. Make sure to take it out of the fridge a few hours ahead of time so it can warm up a bit before putting it in the oven. Otherwise, you’ll need to add some extra time to warm up the cold dip.
How to Store and Reheat
To store wrap your dip in plastic wrap or store in an airtight container. You can reheat the dip in the oven at 350°F (175°C) for about 30 minutes, or microwave it in short intervals until warm.
Mississippi Sin Dip
Ingredients
- 16 oz Sour cream
- 8 oz Cream cheese, softened
- 2 c Sharp cheddar cheese, shredded
- 1 c Ham, chopped
- 1 tbsp Hot sauce
- 1 tsp Worcestershire sauce
- 1 loaf French bread, optional or serve in bowl
Instructions
- Preheat oven to 350 degrees.
- Cut a hole out of the top of the bread and remove the soft inside. You can save the top of the bread to serve with the dip later.
- Mix the sour cream, cream cheese, cheddar cheese, ham, hot sauce, and Worcestershire sauce together in a bowl.
- Add mixture to french bread.
- Wrap stuffed bread in aluminum foil and bake for 45 minutes or until warmed through.
- Serve with bread and crackers.
Nutrition
So incredibly delicious!
Looks delish ladies! This is one of my favorite dips ever!! Shared! So nice meeting you both at Blended. Cheers, Erin
Thanks Erin! Blended was so much fun, can’t wait for next year! 🙂
This looks so good, making me hungry!! Is that the Pioneer Women’s dishes, love those!! Pinned!
They are the Pioneer Women’s measuring bowls, so cute!
Hi, just wondering if you could substitute the ham with another meat option. Thanks.
Sure, I would cook the meat before and drain any fat/grease from it before mixing it with the other ingredients.
going to make for this weekend what type of ham are you using deli, or cubed ?
It is thicker than deli ham. We used a few slices of a small pre-cooked quarter ham from Smithfield (http://www.smithfield.com/products/anytime-favorites/hickory-smoked-premium-quarter-boneless-sliced-ham) and diced them up into small pieces.
Simply fantastic recipe. I added some Tabasco sauce and sweet chilli sauce and it was delicious. Many thanks for sharing.
I make this for nearly every party we host or are invited to. It goes like lightening, and everybody just raves about it!! I don’t much care for bread so I bake mine in a regular baking dish instead. Thank you for sharing!
That’s great! I prefer no bread also. I mainly do it for the appearance. Crackers work but I like to keep it low carb so I use celery and cucumber.
can this be done in a crock pot ?
I have never tried it but I don’t see why not. I would just mix everything together and put it in the slow cooker on low and let it all melt together. Let me know how it works out I think it is a great idea!
I have leftover crab meat from dinner last night and have a party to go to today. Thought I would try that instead of the ham. Any thoughts???
Sorry I didn’t see this yesterday!! I hope you tried the crab it would be delicious!!
Tried this with lean cooked deli chicken sandwich meat and it tasted amazing. Great recipe and easy to make in a matter of minutes. Good job!
Great idea! Thanks for sharing.
My college roommates showed me this recipe 10 years ago in college! I now make this for a lot of holiday parties and social events. Everyone loves it! The bowl is always scraped clean by the end of the party. Thanks for sharing!
I know it’s great in a bread bowl. But can you put in a bowl? If so what size bowl.
I make it in a bowl sometimes too since I try to eat low carb. I would use an 8×8 casserole dish. You’ll want it to be something you can bake in the oven.
My family has been making something similar for years—sour cream, cream cheese, ham, shredded cheddar—-plus some diced green onions and a can of diced green chilies. It’s amazing!
I love the addition of green chiles!
It says hot sauce does that mean Tabasco or Franks. I think either one would work, but still would like to know which kind. Thank you
Either works. I usually use tabasco sauce but I have used Frank’s as well and it’s just as good 🙂
How long in advance can I make this? Thanks for your help
You can make the filling 2-3 days in advance and store it in the refrigerator (don’t cut the bread and fill it until you are ready to use). Since the filling will be extra cold it will take longer to reheat. I suggest removing it from the fridge and letting it sit out on the counter until it has softened (at least an hour) and then filling the bread and baking. If you don’t have time to do that you’ll just need to bake it longer to ensure the center of the cheese is heated through after baking.
My guests love this! I made extra, baked in a dish, not stuffed in the bread. Does this freeze well (not in the bread) with good results?
Thanks!
I don’t freeze this recipe since it contains sour cream and cream cheese which in my opinion don’t reheat well (they can separate and get watery).
I made this dip- unfortunately the sour cream curdled during baking. It was watery and unappealing. the original version of this recipe from 20 yrs ago only used cream cheese and there was no separation or curdling. Was the sour cream responsible for the curdling? Also I would decrease Worcestershire sauce slightly, or add to taste.
Hi Nancy, I’m sorry you had a bad experience with this dip. My mom has been making this recipe since I was a kid (just a little more than 20 years ;)) and we have always used sour cream. I’ve never had it curdle. Were you using full fat sour cream? That can make a difference in how it reacts to being heated. A full fat sour cream won’t usually break unless it reaches the boiling point.
This dip is so amazing! I have brought it to 10 gatherings at least, and it is always a hit! I’ve even kept the recipe in half and put it in a small sourdough round for a smaller events. Great with veggies too!!