Mississippi Sin Dip
Baked in a hollowed round French loaf for 55 minutes total, this warm party dip blends softened cream cheese, sour cream, sharp cheddar, cubed ham, hot sauce, and Worcestershire into a rich, bubbly centerpiece.
Equipment
- Serrated Knife
- Baking Sheet
- Stand mixer
- Hand mixer
- Rubber spatula
- Aluminum Foil
- iron skillet
- Baking Dish
Ingredients
- 16 ounce bread loaf (French bread round)
- 8 ounce cream cheese (softened)
- 1 cup sour cream
- 1 1/2 cup sharp cheddar cheese (shredded)
- 1 tablespoon hot sauce (your favorite)
- 1/2 teaspoon Worcestershire sauce
- 6 ounces ham (cubed)
- green onions (garnish)
Instructions
- Set the oven to 350°F and allow it to heat fully. A preheated oven helps warm the deep filling while keeping the baking time predictable.
- Remove a lid from the loaf with a serrated knife, hollow out the center, and set the shell on a baking sheet. Keep the blade tilted slightly inward and leave at least 1 inch of bread along the walls and bottom for support.
- Use a stand mixer or hand mixer to beat the cream cheese, sour cream, hot sauce, and Worcestershire sauce together, then blend in 1 cup cheddar while reserving 1/2 cup. The dairy mixture should look evenly blended, without firm pockets of cream cheese.
- Work the cubed ham into the filling using the mixer’s lowest speed. Stop once the pieces are distributed so they retain their shape rather than breaking into shreds.
- Transfer the filling into the hollowed loaf with a rubber spatula, then distribute the reserved cheddar and green onions across the surface. Spread the filling into the cavity evenly so there are no large empty pockets around the edges.
- Coat the dull center of a sheet of foil with a little butter or olive oil, then tent it over the filled loaf with the greased surface facing the cheese. A small gap above the topping helps keep the melted cheddar from sticking when you uncover it.
- Bake the covered loaf for 35 to 45 minutes, or bake the filling without foil in a skillet or baking dish for 30 to 35 minutes. Look for bubbling edges and a steaming center when you open a small gap in the filling with a knife tip.
Notes
Ingredient tip: Start with softened cream cheese that yields easily when pressed, and shred sharp cheddar from a block when practical for a smoother melt. Out of the 1 1/2 cups total cheddar, mix 1 cup into the base and reserve 1/2 cup for the top.
Bread bowl tip: Place the hollowed loaf on a baking sheet before filling it, and leave at least a 1-inch border along the walls and bottom so the warm filling does not leak.
Doneness: Check the middle of the dip rather than relying only on melted edges; open a small gap in the center with a knife tip to make sure it is steaming hot.
Make-ahead and storage: If preparing ahead, refrigerate the mixed filling in a covered container separately from the bread loaf and fill right before baking. Limit room-temperature party service to 2 hours total, or 1 hour above 90°F, and refrigerate leftovers promptly in a covered container.
Reheating: Cover a leftover bread bowl with foil and warm it in the oven until the center is hot, or transfer the filling to an oven-safe dish to reheat separately.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.