Mississippi Sin Dip
If there’s one thing I love more than a good dip, it’s a good dip with a great name. I was tickled pink to discover crack dip, that bacon-onion-cheese-ranch combo that’s so good it’s addictive. But now I’ve found one that’s even better: Mississippi Sin Dip.
I assume it’s called that because this dip is so good, it has to be a sin. I mean, if you combine rich cream cheese, sour cream, cheddar cheese, artichoke hearts, celery salt, garlic salt, and Worcestershire sauce in one bowl, you’ve got to be breaking some rules, right? That’s just too much flavor to be allowed in one place.
But with this dip, you’re just getting started. Because after mixing it up, you load it into a hollowed-out bread loaf, wrap it in foil, and bake it. So now it’s not just an incredibly flavorful dip, it’s an incredibly flavorful hot dip, oozing out the top of the loaf. And as if that weren’t enough, you take it completely over the top by sprinkling on crumbled bacon and scallions before serving it.
How to make Mississippi Sin Dip
- Preheat the oven to 350 degrees. Slice the top off a french or Italian bread loaf and hollow out the middle. Make sure you leave the sides and bottom thick enough to support the dip.
- Mix together cream cheese, sour cream, cheddar cheese, Worcestershire sauce, black pepper, garlic salt and celery salt. Fold in sliced green onions and artichokes.
- Fill the bread loaf with the dip and place the top of the bread back on.
- Wrap the bread loaf well (2 layers) in aluminum foil and place on a cookie sheet.
- Bake for 1 hour. Remove the top of the bread and garnish with crispy bacon and sliced green onions. Serve warm with crackers, veggies, or whatever sounds good!
What should I serve with my Mississippi Sin Dip?
- You can enjoy this dip with pieces of the loaf it’s in, or serve it with crackers or sliced veggies if you want it to seem a little less sinful. (But who are you kidding, really?)
Can I add meat to this dip?
- Yes! You can add 1/2 cup of cooked ham, sausage, or bacon.
Do I have to make the dip in a the loaf of bread?
- No. You can ditch the loaf! If you are avoiding extra carb, you can cook this dip in a baking dish instead.
Can I make this Mississippi Sin Dip ahead of time?
- Yeppers! You can assembly the dip a day ahead of time. Cover and refrigerate until ready to bake.
Here are more delicious dips to try next!
Got leftovers? Pack them up for a fun work lunch! We love our EasyLunchboxes!
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Mississippi Sin Dip
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Ingredients
- 8 oz cream cheese at room temperature
- 16 oz sour cream
- 2 cups cheddar cheese shredded
- 1 tsp Worcestershire sauce
- ¼ tsp black pepper
- ¼ tsp garlic salt
- ¼ tsp celery salt
- ¼ cup green onions white and green parts, sliced
- 12 oz jar marinated artichoke hearts chopped
- ¼ cup crispy bacon chopped, for topping (leave off to make vegetarian)
- 1 Tbsp sliced green onions green party only, for topping
- 1 loaf french loaf bread
Instructions
- Preheat the oven to 350 degrees. Slice the top off a french or italian bread loaf and hollow out the middle. Make sure you leave the sides and bottom thick enough to support the dip.
- Mix together cream cheese, sour cream, cheddar cheese, Worcestershire sauce, black pepper, garlic salt and celery salt. Fold in sliced green onions and artichokes.
- Fill the bread loaf with the dip and place the top of the bread back on. Wrap the bread loaf well (2 layers) in aluminum foil and place on a cookie sheet.
- Bake for 1 hour. Remove the top of the bread and garnish with crispy bacon and sliced green onions. Serve warm with crackers, veggies, or whatever sounds good!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Perfect. Better than expected. Added a bit of chilli seeds to cream cheese!
You weren’t kidding! This dip sounds even better! Of course, I’ll attempt to lower the stats by using lower fat & lower sodium products as I always do. I have never found that it negatively affected the outcome by much, except that it was a bit healthier, which I always strive for.
Can you add thawed frozen spinach, like the spinach dip? Or, water chestnuts?
Thank you!!
I think that should be ok Joanne. I haven’t tried that before, so if you do, can you come back and let us know how it turns out?