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French bread stuffed with warm, creamy Mississippi Sin Dip topped with melted cheese, green onions, and savory ham. All ready in under an hour! Get ready for a flavor explosion! A SAVORY, CREAMY APPETIZER DIP I have zero idea how this got its name other than it was probably invented by someone in Mississippi and they were trying to catch up with a catchy name. I’ve been creating recipes a long time and crazy, funky names always make folks want to make (or at least look at) a recipe – ha! Mississippi Sin Dip has become one of my go-to favorite party dips. It’s creamy, cheesy, and loaded with savory flavor and the fact that it’s served in a French bread loaf bread bowl makes it the perfect pick. It’s so good, I often want to make a second loaf just for myself! FREQUENTLY ASKED QUESTIONS:  Why is Mississippi Sin Dip named that? Mississippi seems to get all the delicious recipes named after it. I mean, hello Mississippi Pot Roast and all of it’s lovely variations and Mississippi Mud Cakes and more. It seems to be that any Southern kind of recipe just gets named Mississippi something. The sin part of the name isn’t related to a specific event or anything bad, it’s more of a playful expression about how decadent or comforting something. This dish especially checks those boxes with the ham, shredded cheese, and sour cream. What to serve with this Mississippi Sin Dip? You can serve this with crackers, veggies, or chips (and of course some of the bread it is in) – the sky is the limit since so many dippers work with this. Can I make this ahead of time? You could make this ahead of time and bake it before your guests arrive. Reheat as necessary. Can I make this in a baking dish instead of the bread bowl? You can bake this in the oven without the bread bowl. You can use an 8×8 or 9×9-inch baking dish.  Can I make this in a Crock Pot? You can cook this in a slow cooker on low for 1-2 hours before your guests arrive (as long as the bread loaf fits). Can this be served cold? I don’t see why not. It could be a creamy cold dip if you’d like. What other bread options can I try? You can use any bread of your choice for this. Italian or French are my favorites.  What can I use instead of cubed ham? You could substitute the ham for bacon, crab meat, or finely shredded chicken. How to store leftovers? This dip will be good in the fridge for up to 3 days. You can reheat the dip in the microwave or oven. The bread may get a bit soft in the microwave. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) shredded cheddar cheese – your choice of cheese can be used. I think Monterey Jack, Colby Jack or even Pepper Jack would work really well. sour cream – you could use mayonnaise if you don’t like sour cream or even plain Greek yogurt. Rotel – this is an optional ingredient if you don’t like tomatoes or can’t eat them. cream cheese – softened to room temperature. If you forget to pull it out ahead of time, try some of these Tips to Soften Cream Cheese Quickly. chopped ham– I shared some other options for you to try in the Frequently Asked Questions section above. Also, leftover ham can be used or you can grab a ham steak and chop it up. If you need a quick option, just grab the ham that’s already diced from the grocery store. Worcestershire sauce garlic powder, garlic powder and black pepper – I don’t add any additional salt because the ham already has salt in it as well as Worcestershire Sauce but I do encourage you to test the seasoning to get it how you like it. red pepper flakes – don’t like any spice at all? Just skip this ingredient. French bread loaf– if you need a different type of bread to use, scroll up and check out one of the questions in the Frequently Asked Questions area. green onion – this adds great color and flavor but if you aren’t an onion fan, try using some chopped parsley. HOW TO MAKE MISSISSIPPI SIN DIP Preheat the oven to 350° F. In a bowl add 2 cups shredded cheddar cheese, sour cream, Rotel, cream cheese, 1/2 cup of ham, Worcestershire sauce, and dried seasonings. Mix until combined. Set aside.  Cut the top of the bread into an oval shape. Cut down, but do not cut through the other side of the bread. Cut the top of the bread into pieces for dipping. Hollow out any excess bread with clean hands. You can use that bread for dipping.   Transfer the cheese mixture to the hollowed-out loaf of bread. Top the cheese mixture with the remainder of the cheese.  Wrap the loaf with aluminum foil. Try to leave extra room so the foil doesn’t touch the cheese. Bake for 45 minutes or until heated through. Remove from the oven. Top with the remainder of the ham and green onions.  You can also sprinkle red pepper flakes on top CRAVING MORE RECIPES?  Million Dollar Dip Crack Chicken Dip Fried Pickle Dip Crock Pot Smoked Queso Dip Reuben Dip Print Mississippi Sin Dip A creamy dip with savory flavors stuffed into a loaf of French bread. Course Appetizer, Side DishCuisine American Prep Time 10 minutes minutesCook Time 45 minutes minutesTotal Time 55 minutes minutes Servings 12 Calories 358kcal Author Brandie Skibinski Ingredients2 ½ cups shredded cheddar cheese (divided use)14 ounces sour cream10 ounce can Rotel, drained (diced tomatoes with green chiles)8 ounce package cream cheese, softened to room temperature¾ cup chopped ham (divided use)1 teaspoon Worcestershire sauce½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon black pepper¼ teaspoon red pepper flakes16 ounce French bread loaf1 green onion, sliced InstructionsPreheat the oven to 350° F.In a bowl add 2 cups shredded cheddar cheese, 14 ounces sour cream, 10 ounce can Rotel, drained, 8 ounce package cream cheese, softened to room temperature, 1/2 cup chopped ham,1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes. Mix until combined. Set aside. Cut the top of 16 ounce French bread loaf into an oval shape. Cut down, but do not cut through the other side of the bread. Cut the top of the bread into pieces for dipping. Hollow out any excess bread with clean hands. You can use that bread for dipping.Transfer the cheese mixture to the hollowed-out loaf of bread. Top the cheese mixture with the remainder 1/2 cup shredded cheddar cheese. Wrap the loaf with aluminum foil. Try to leave extra room so the foil doesn’t touch the cheese. Bake for 45 minutes or until heated through. Remove from the oven. Top with the remainder of the ham and green onions. You can also sprinkle red pepper flakes on top then serve. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 358kcal | Carbohydrates: 24g | Protein: 14g | Fat: 23g | Sodium: 565mg | Fiber: 1g | Sugar: 4g

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