The loaf of bread should be whatever crusty bread that your grocery store has that’s between 1.5–2 pounds. I used a 28 ounce Tuscan loaf. One commenter mentioned that she uses the big loaf of King’s Hawaiian bread.
The dip itself is a mixture of cream cheese, sour cream, and shredded cheddar cheese. You can use whatever shredded cheese you like.
The mix-ins are up to you! There’s a whole list of ideas in the recipe card, so do what you like. This version seemed pretty traditional based on what readers were saying on Facebook, with ham, green onions, and green chiles.
How to make Mississippi Sin Dip
Cream cheese, sour cream, and shredded cheddar
Cream cheese mixture with ham, green chiles, and green onions added
In a large bowl, mix the cream cheese, sour cream, and shredded cheddar with a hand mixer until combined. You can also do this by hand, just make sure your cream cheese is softened. Then, fold in the ham, green chiles, green onions, and worcestershire sauce with a spatula.
hollowed out bread bowl.Leave at least a half-inch of bread around all the sides/bottom
loaf of bread wrapped in foil.Wrapped and ready to bake!
Hollow out the loa of bread so that there’s a half-inch around all the sides and bottom of the bread. Load in the cream cheese mixture, wrap in foil, and bake!
After an hour, you’ll have a delightfully warm and gooey cheese dip, ready to be devoured.
mississippi sin dip in a bread bowl with veggies and chips around it.
Don’t miss the recipe notes below (just past the recipe itself) with ideas for variations for the dip itself and for items to scoop up the dip. The Facebook comments were a treasure trove of tips and ideas that I rounded up there.
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