With plenty of ham, cheddar and chiles mixed with cream cheese, sour cream and the perfect seasonings, you're gonna love this heavenly Mississippi Sin Dip for parties, game day noshing, or any old time - and your guests will love it too!

A bread bowl filled with mississippi sin dip, surrounded by assorted crackers for dipping

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What could be better than bread bowl full of bubbly, cheesy, creamy decadent dip with plenty of ham and green chilis for even more flavor? It's ham delicious! Baked in a hollowed out bread bowl, it even provides the bread for dipping. It's great served with Ritz crackers, Fritos Scoops, and veggie sticks, too.

I have seen recipes calling for stuffing this dip into narrow loaf of French bread, but I just can't seem to get it to work and it falls apart on me. I found using the round loaf worked out much, much easier. If you can make it work with narrow French bread, kudos!

When I make Mississippi Sin Dip, I shoot for total convenience and buy the cheese already grated and the ham already cubed. Big time savers, but grating the cheese and chopping the ham really wouldn't take long at all.

Some recipes call for wrapping it up in foil to bake, but baking it uncovered with a light layer of additional cheddar and ham on top that come out of the oven with a just-right lightly browned cheesy crust gives it another texture dimension - and it's fun to break into the crust and spoon out the bubbly hot dip onto bread pieces or crackers. OMG Yum!

Ready to get started? It's fast and easy - let's go!

Ingredients to make mississippi sin dip set out individually in little bowls

A whole loaf of round, rustic bread (or French bread)
Cheddar cheese, grated
Sour cream
Cream cheese
Canned green chiles (you can generally find these in the Mexican foods at a supermarket)
Diced ham - use plenty for its smokey flavor. I prefer the smaller dice size when I opt buy pre-packaged diced ham to make it.
Chopped green onions (some for the dip, some for garnish)
Onion powder
Garlic powder
Worcestershire sauce
Salt and pepper - just a touch

How to Carve a Bread Bowl

Not only does it look fabulous when served this way, it also gives you chunks of bread that work great as dippers.

Start with a round loaf of bread. A wide oval-shaped loaf will work as well. Using a bread knife (I highly recommend J. A. Henckels brand), slice off the top of the loaf to create the desired opening size for the dip.

a round loaf of bread with the top cut off and a small knife placed on the edge for use to carve out the center

With a short-blade serrated knife (I just use a serrated paring knife), first cut along the edge of the opening into the loaf at an angle. Then, remove the pieces and continue using the knife to carve out the opening, including straight down along the edge of the opening. Finally, trim all the cut pieces into dipping-size pieces.

With a serrated blade knife with a shorter blade (I just use a serrated paring knife), first cut along the edge of the opening into the loaf at an angle. Then remove the pieces and continue using the knife to carve out the opening, including straight down along the edge of the opening. Trim all the pieces removed into chunks for dipping.

Set the bread bowl aside
In a large bowl, combine the dry seasonings and Worcestershire sauce with the sour cream
Stir in the softened cream cheese until it's thoroughly blended
Now add the green onion, ham, chilis and grated cheddar and mix evenly
Spoon the mixture into your bread bowl, top with additional grated cheese and cubed ham, and bake uncovered
Serve it up hot with the bread pieces left from making the bread bowl, crackers, veggie sticks and any other creative dipper you can think of
Enjoy!

📖 Recipe

Heavenly Mississippi Sin Dip

Though its origins are unclear, Mississippi Sin Dip is one of those Southern favorites that's spread across the country.

Becky Thames-Simmons

Print Pin

5 from 1 vote

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Course: Appetizer

Cuisine: American, Southern

Prep Time: 10

Cook Time: 45

Total Time: 1

Servings: people

Calories: 295kcal

Author: Becky Thames-Simmons

Becky Thames-Simmons

Equipment

Ingredients

1 loaf round bread French and Italian work well, also
1½ cups sour cream
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder (careful, not garlic salt)
2 tablespoons onion powder
½ teaspoon salt
½ teaspoon black pepper
8 ounces cream cheese softened
8 ounces shredded sharp cheddar cheese
½ cup chopped green onions
12 ounces diced ham about 2 cups
4 ounces green chiles drained (add more if you want a spicier dip)

Instructions

Using a bread knife, remove the top from the bread loaf and carve out the bottom (see instructions above)
1 loaf round bread
In a large mixing bowl, combine 1½ cups sour cream, 2 tablespoons Worcestershire sauce, 2 tablespoons garlic powder and 2 tablespoons onion powder, ½ teaspoon salt, and ½ teaspoon black pepper and mix well.
1½ cups sour cream, 2 tablespoons Worcestershire sauce, 2 tablespoons garlic powder, 2 tablespoons onion powder, ½ teaspoon salt, ½ teaspoon black pepper
Add the softened 8 ounces cream cheese and mix thoroughly.
8 ounces cream cheese
Set aside ¼ cup of cheddar and a tablespoon or so each of the ham and green onion. Add the rest of these along with the drained chiles to the bowl and mix until everything is well-blended.
8 ounces shredded sharp cheddar cheese, ½ cup chopped green onions, 12 ounces diced ham, 4 ounces green chiles
Spoon the mixture into the bread bowl. Sprinkle the remaining cheese and ham on top.
Place the bread bowl on a baking sheet and bake at 350℉ for one hour. While it bakes, cut the bread that was removed to make the bread bowl into dipping-size pieces.
After baking and removing from the oven, top it with the remaining green onions that were set aside, and serve.