Mississippi Sin Dip

Mississippi Sin Dip is creamy, cheesy, flavorful and so sinfully good!  I understand the “sin” part of the name, but not why Mississippi should get all the glory.  But then I am woefully undereducated about Mississippi,  My mother taught us to spell it: M I crooked letter crooked letter, I crooked letter crooked letter I poke bonnet poke bonnet I — a rhyme drawn from her incredible store of oral tradition and folk stories.   I can tell you that we were hundreds of miles from Mississippi’s location on the Gulf Coast and this still tasted sinfully good.

It’s sinfully easy to make, too.  You can bake it in a dish, but the bread bowl makes a special presentation.  Use the bread chunks torn from the inside of the loaf for dipping and when the dip is halfway gone — start tearing chunks off the bowl.  I prefer to have a cheese spreader handy rather than dipping the bread and usually also serve with an assortment of dipping crackers — whatever works with your crowd.   I used ham slices left from holiday dinner, diced small, but  you can also use deli ham, diced.  I skipped the hot sauce –you know, wimpy me.  Use parsley flakes or chopped green onion to garnish the dip.  I double wrap the filled bread bowl with aluminum foil and bake it before taking it to a party.   It stays warm quite a while — and some people think it is tastier when it at room temperature.  So win-win because you don’t have to worry about keeping it warm.

Mississippi is one of the twelve states remaining toward the goal we set on our honeymoon of visiting all fifty states and their capitols.  It just moved up a notch 🙂

Mississippi Sin Dip

 

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Prep time

5 mins

Cook time

1 hour

Total time

1 hour 5 mins

 

Creamy, flavorful, cheesy and so very sinful!

Author: A Pinch of Joy by Charlene Vance

Recipe type: Appetizer

Serves: 16 servings

Ingredients

• 1 16 ounce container of sour cream
• 1 8 ounce package of cream cheese, softened
• 2 cups sharp cheddar cheese, shredded
• ½ cup ham, diced
• 5 green onions sliced (about ⅓ cup)
• 4-5 dashes hot sauce – optional
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 350.
2. Cut a slice, about 34/ inch thick, of the top of the French bread loaf and set aside. Pinch out the soft part of the bread, leaving the crust about one inch of bread along the sides and bottom of the loaf. Set aside the chunks of bread to service with the dip later.
3. Mix the remaining ingredients together in medium bowl. Pour mixture into bread bowl and set the bread oval set aside earlier on top.
4. Wrap loaf well in double thickness of aluminum foil and place on baking sheet.
5. Bake in preheated oven for approximately one hour.
6. Unwrap bread. Serve warm with reserved bread, crackers or study chips.

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