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Mississippi Sin

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"I can't even begin to imagine how this dip got its name, other than that it is cheesy and rich and a little spicy. I have also seen it named Savannah Sin and Southern Sin, but I am not wading it that debate. The most traditional way to serve this dip is baked in a hollowed-out bread loaf, but it can be heated and served in a baking dish. It is also good cold."

List of Ingredients

â—¦ 8 ounces sharp Cheddar cheese, grated
â—¦ 8 ounces cream cheese, softened
â—¦ 1½ cups sour cream
â—¦ ½ cup chopped cooked ham (from about 3 ounces)
â—¦ 1 (4-ounce) can chopped green chiles, undrained
â—¦ 3 green onions, white and some dark green parts, finely chopped
â—¦ 1 tsp Worcestershire sauce
â—¦ ½ tsp hot sauce (such as Crystal)
â—¦ ½ tsp freshly ground black pepper
â—¦ Kosher salt to taste
â—¦ 1 round loaf French bread


Recipe

Beat the grated cheese, cream cheese, and sour cream in the bowl of a stand mixer until well combined. Add the chopped ham, green chiles, and green onions, then the Worcestershire, hot sauce, pepper, and salt, and beat until well blended. At this point, the dip can be covered and refrigerated for 24 hours.

When ready to serve, preheat the oven to 350° F.
Cut a thin slice from the top of the bread loaf and gently hollow out the center, leaving a thick wall of bread around the cavity. Reserve the bread pieces. Fill the hollowed bread loaf with the dip and replace the top. Wrap the dip-filled loaf with foil and place on a baking sheet.

Bake for 1 hour, until the dip is gooey and melty. Unwrap the loaf and transfer to a serving platter. Serve with crackers, corn chips, or toasted bread cubes.


Serves a crowd