Mississippi Sin Dip is a crave-able appetizer that has earned its name. It’s gooey, cheesy, and creamy with the added salty ham that makes it so good it’s sinful. It’s carbo-loading in the best way and we are here for it!
This dip is one of our family favorites, but in all honesty we love all kinds of APPETIZERS DIPS! Be sure to check our other dips for snacking on!
Today’s recipe for the perfect appetizer is a hot cheesy dip! Hot dips are great for entertaining. They are inexpensive and don’t need a lot of effort to put out a really filling and satisfying spread. We serve this cheesy goodness at big game day parties, or when we have company over for cards or for drinks while hanging out by the pool.
You can serve this ham dip in a baking dish or cast-iron skillet but my favorite way has to be in a round loaf of bread, that’s been hollowed out. It’s cute and very practical. There’s virtually no clean-up afterward!
This recipe is from one from my mom’s church cookbook and just one of a few Southern dip recipes we love.
We always called it hot ham and cream cheese dip, but I was recently informed by a friend its real name is Mississippi Sin Dip, which sounds so much better. According to them, it’s a Mississippi creation that is sinful and delicious. Makes sense to me.
It’s a football season must at the tailgate parties at Mississippi State where they make it in foil trays then toss it on the grill to warm it up.
It’s a great tailgate dip because you can make it ahead of time and toss it on the grill, which makes it also a must-have at any gathering, holiday party, potluck, you name it.
Serve it with bread pieces that were taken from the middle, along with crackers, tortilla chips, corn chips, potato chips, veggies and whatever else you can think to dunk in there. A spoon perhaps?
Dip Ingredients Needed
- Round Boulle – A loaf of bread shaped like a ball. It will have a crusty bread exterior sturdy enough to stand up to the weight of the dip. A bread bowl made of Sourdough, pumpernickel, or other rye bread will work. As will Italian bread or or french loaves.
- Cream cheese & sour cream – Soften the package of cream cheese ahead of time for easy mixing. These two combined will make the base of the creamy dip.
- Cheese – Freshly shredded cheddar melts easier and tastes much better than prepackaged cheese. Adds the sharp cheesy flavor to the dip. You can use a cheese mixture of any cheeses you like.
- Ham – Diced small. The salty bits add a little bit of texture and loads of taste. I often use leftover ham to make this delicious dip the day after a holiday- great way to use it up.
- Green onions – Thinly slice both the green and white parts.
- Canned green chilis – Adds a little zip to the dip! These green chiles a mild pepper so it’s less about the heat and more about the flavor.
- Celery salt & Worcestershire sauce – No, we’re not making a bloody Mary but they do work hand in hand for a reason!
Tips & Variations on this Ham and Philadelphia Cream Cheese Dip for Crackers
- To make a bread serving bowl, use a serated knife to cut the top out of the center of the french loaf. Be sure to leave a 1 inch shell of bread so the dip doesnt soak through.
- If you’re using a loaf of bread as your baking and serving dish, don’t discard the lefotover bread cubes. Use them to dip or save them to make croutons the next day.
- You can bake the bread on the grill or on a baking sheet in the oven.
- Make sure to spray the dull side of the aluminum foil that way it doesn’t stick to the cheese while it’s baking.
- To make in a crockpot, place all ingredients into the slow cooker and cook on high for 2 hours until heated through.
- Swap the ham for spam, deviled ham, bacon, sausage, or dried beef.
- Substitute jalapenos for green chilis if you like a hotter pepper.
- Some people enjoy added artichoke hearts to theirs but I much prefer leaving them for my spinach and artichoke mac and cheese.
- For added heat, use a little hot sauce such as Frank’s or a dash of cayenne.
- Reserve some crispy ham or bacon for the top and sprinkle just before serving.
Ways to Serve it
- Have leftover dip? It’s great as a filling in a sandwich too! (Kids love this — a favorite pinwheel recipe!)
- In a tortilla wrapped up like a pinwheel. It can be toasted or served cold!
- Sturdy chips
- Bread toasts
- A veggie platter
- My mom loved it on celery or radishes
Prepare the dip by combining all the ingredients and put it in an airtight container in the fridge until you’re ready to bake it. You want to bring it back to room temperature for about 30 minutes before transferring the mixture to the oven. Otherwise, it will take longer to heat through.
No you don’t! In fact, if you’re skipping the bread, you can easily make this a low carb (but let’s be honest, it’s not considered a healthy dip either way) dip. Bake it in a baking dish or skillet instead!
More Easy, Tasty Dip Recipes you might enjoy:
- Hot Crab Dip – this Philadelphia cream cheese crab dip is always devoured!
- Reuben Totchos
- Pepperoni Pizza Dip
- Shrimp Scampi Dip (recipe coming soon)
- Meatball Skillet Dip
- Cheesy Bacon Dip
- 1 Round Boulle(loaf of Bread, Sourdough or crusty bread) (Optional- can also bake in baking dish or cast iron skillet)
- 8 ounces Cream Cheese, block softened
- 1.5 Cups Sour Cream
- 2 cups Cheddar Cheese, shredded fresh
- 4 ounces ham, diced small
- 2 green onions, sliced thin green and white parts
- 3 tablespoons canned green chilis
- 1/2 teaspoon celery salt
- 1/4 teaspoon Worcestershire sauce
- Preheat the oven to 350°
- Cut a block out of the loaf, leaving 1 inch in at the sides and bottom, you can cut this bread into cubes or slices and toast if you want to use it for the dip-- or as croutons to not waste the bread if you are using crackers.
- Place the room temperature cream cheese into a mixing bowl, using the whisk, mix on medium high until light and soft.
- Add sour cream and whisk until well combined and there are no lumps or chunks.
- Set aside 1/2 cup of the cheese and a handfull of the green onions to garnish the top with.
- Addd all of the remaining ingredients, mix until all is well combined. Using a spatula pour the dip into the loaf of bread and scrape down the sides of the bowl with a spatula to clean the bowl completely.
- Sprinkle the top with the remaining cheese and green onions.
- Pull a piece of aluminum foil that will generously cover the loaf of bread (or top of baking dish if baking in a dish or tin). Spray the dull side of the foil with nonstick spray. Then wrap the loaf of bread in the foil, placing the sprayed side closest to the bread and cheese mixture. (The nonstick will help with having avoid the cheese stick to the foil.)
- Bake in the foil covered loaf for 30 -45 minutes until the cheese is melted throughout.
- If baking in a baking dish or skillet, there is no need to cover with foil and the baking time will be less (check at 30 minutes)
To make in a crock pot/ slow cooker place mixed ingredients in the slow cooker and cook on high for 2 hours until heated throughout.
To make ahead, prepare dip up until the stage it is to go into a baking dish. Place in sealed container in the fridge and remove from fridge about 30 minutes before you are going to bake it to allow to soften. If you bake it straight from the fridge right away it will take longer to heat throughout.
Amount Per Serving: Calories: 160Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 259mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 6g
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.