I saw several friends over the course of the fall football season discussing their love of Mississippi Sin Dip. Some like it served stuffed inside a french bread loaf with croutons, others bake it in a bowl and serve it with chips, and some use it as a topping for baked potatoes or burgers. I was intrigued, so I scoured the internet to find the recipe for Mississippi Sin Dip in a French Bread Loaf to try it for myself, and found one at Plain Chicken that I modified to meet our preferred taste choices.
We were going to a party early in January, and I bought the ingredients to make this. Due to some allergy complications, I wasn’t able to get the recipe prepared in time, so I made an executive decision to wait and make it for dinner, with some other appetizers, on Sunday while we watched some Football.
To begin, I pulled out a cookie sheet and lined it with enough aluminum foil to wrap around the bread when I was finished. I sliced open the top of my French Bread Loaf, and hollowed out the middle. I reserved the innards to bake alongside, as croutons.
I made the choice to place the ham and bacon on top of the dip, instead of mixing it in, because I don’t like lumps in my dip. I bought deli meat ham and them slice it “shaved, falling apart” to put on top. I had some bacon bits, and I put them on top of the ham.
Place it in the oven to bake. When you take it out, unwrap it, and remove the top. You can now use the croutons to dip right in, pour it on a plate to dip some chips in, scoop some out for topping for a baked potato – whatever your heart desires.
- 8 oz Sour Cream
- 8 oz Cream Cheese, Softened
- 2 cups cheddar cheese, shredded
- ½ lb deli ham, shaved - falling apart
- 1 pkg bacon bits
- 1 tsp Worcestershire Sauce
- dash pepper
- French Bread Loaf
- Remove top and innards from the bread loaf.
- Chop innards of bread into croutons
- Mix Sour Cream, Cream Cheese, Shredded Cheese, dash of pepper, and worcestershire sauce well.
- Pour into bread loaf
- Top with ham
- Top with Bacon
- Bake at 350 for 1 hour
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