Mississippi State Sin Dip: Southern Cooking Part 1

Vika asked for specifically southern foods. Besides grits (which I’ll do at a later time) this is just about the most southern recipe I have. Part of it is that it is named after a college in the South and part of it is that it is meat, cream cheese and Worcestershire sauce baked in a bread bowl. Our friend, Rick, (who incidentally is from Mississippi) loves this so much I often save the bread bowl after the dip is gone just for him because he loves it so much. This is a geek party staple at our house. A friend from church gave me the recipe and I don’t know where it came from before that.

1 loaf round French bread
1 1/2 cups sour cream
2 cups shredded Cheddar cheese
1 8-ounce package cream cheese
1/3 cup chopped green onion
1/2 cup chopped ham
1/3 cup chopped green chilies
Dash Worcestershire sauce

Slice off top of bread and hollow out inside. Mix all other ingredients with a mixer. Pour dip into hollowed bread and put top back on bread. Bake at 350° for 1 hour. (The original recipe calls for the bowl to be wrapped in foil but I can’t ever get it to cook if it is.) Serve as a dip with hollowed out pieces of bread, crackers, and/or chips.

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One Comment

  1. on March 13, 2008 at 9:02 am | Permalink

    I got introduced to this when Sean and I were back in Huntsvegas in January. It really is delicious and sinful and I can completely understand why it’s a staple for geek gatherings. I really need to make this for one of my geek gatherings out here in AZ.

One Trackback

  1. By Poppy Seed Bread « Live Granades on March 24, 2008 at 8:43 pm

    […] This bread is so easy to make. Once it’s baked you’ll be glad that it makes two loaves since most of the first one will be gone before they are even cool. This recipe came to me by the same friend that gave me the Mississippi State Sin Dip. […]