Mississippi Sin Dip is a rich creamy dip filled with bacon and cheesy goodness! It’s easy to prep and everyone loves it.
Bake and take this creamy dip and watch it disappear at any game day gathering or potluck.
Mississippi sin dip gets its name because it’s sinfully delicious and absolutely irresistible! It’s creamy but packed full of delicious flavors and spices, making it decadently addictive.
A Creamy Cheesy Dip
- Easy-to-find ingredients and 4 steps make this dip a favorite.
- It’s easy to kick up the heat to your liking (or make it mild if you’d prefer).
- Similar to crack dip but taken a step further and baked in an edible bread bowl.
- For individual servings, hollow out slider rolls, fill with dip, and bake (we do this with spinach dip too).
Sin Dip Ingredients
BASE: Cream cheese gives a rich, creamy texture to dips and spreads and sour cream adds tang and makes it smoother and easier to dip.
CHEESE: In addition to cream cheese, cheddar adds lots of flavor. Coupled with cheddar cheese and sour cream, the base for this dip is perfect.
ADD-INS: Bacon, a dash of hot sauce, a handful of savory seasonings, and the dip is done! But this recipe is great for hearty extras like cooked sausage crumbles, diced tomatoes, chopped ham, diced black olives, and even chili beans or shredded chicken.
BREAD: A large bread bowl is used for this recipe, but long baguettes or dinner rolls can be hollowed out for individual Mississippi Sin Dip appetizers.
PRO TIP: Keep Mississippi Sin Dip in a Crockpot instead of a bread bowl to keep warm and serve with toasted crostini or tortilla chips!
How to Make Sin Dip
It’s simple to make this dip, and the ingredients are easy to find, too. Chances are good that most pantries already have what’s needed on hand!
- Mix all ingredients (per the recipe below) until fully combined.
- Create a space in the bread bowl that allows for dip to be scooped in (without leaking out).
- Bake the bread bowl until the filling is hot & bubbly.
- Remove from oven & garnish with sliced green chives or scallions. Feel free to garnish with an extra sprinkle of bacon bits, as well.
PRO TIP: Build the Mississippi Sin Dip bowl in advance and keep it covered in the refrigerator until it’s ready to heat.
Kitchen Tips
- Mix the cream cheese with a hand mixer. This adds more air to the dip making it more “scoopable”.
- Pre-shredded cheese works well in this recipe (and saves time).
- Swap out bacon for bacon bits or sausage crumbles. Easy peasy!
Best Dippers to Try
- The leftover bread itself is a great dipper. Scooped out bread can be tossed in olive oil and Italian Seasoning and baked into homemade croutons for dipping. Yum!
- Try breadsticks, tortilla chips, or Easy Crostini. Or go for Oven Baked Soft Pretzels for a truly decadent dipper.
- And for a low-carb option, try simple celery sticks along with slices of cucumber (skip the bread bowl of course!).
How to Store
If not using leftover bread pieces as dippers, try drying them out in the oven and making them into seasoned breadcrumbs for adding to meatloaf, meatballs, or as a savory coating for meats or fish. They can be stored in a zipped bag until ready to crush and use. Keep Mississippi Sin Dip inside the bread bowl and wrap it in plastic and store it in the refrigerator. Don’t leave it too long, though, so that the bread will stay fresh. It’s just as good served cold as warmed!
Delicious Dips to Try
- Easy Spinach Dip – everyone’s fave
- Parmesan Artichoke Dip – rich & creamy
- Sour Cream Dip – perfect for a potluck
- The Best Buffalo Chicken Dip – keto friendly
- Creamy BLT Dip – loaded with bacon
- CrockPot Spinach Artichoke Dip – rich & cheesy base
Did everyone love this Mississippi Sin Dip? Leave us a rating and a comment below!
Mississippi Sin Dip
Ingredients
- 1 bread bowl or 1 french bread loaf, or rolls for individual servings
- 8 ounces cream cheese softened
- 16 ounces sour cream
- 2 cups shredded cheddar cheese
- 1 cup bacon crumbles about 8 slices cooked
- 1 tablespoon hot sauce
- 2 teaspoons garlic paste
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- green onions or chives, for garnish
Instructions
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Preheat the oven to 350°F.
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Cream sour cream and cream cheese with a hand mixer until fluffy.
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Add shredded cheese, cream cheese, bacon, hot sauce, garlic, Worcestershire sauce, and seasonings and mix well.
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Cut the top off of the bread and remove the insides. Reserve the top and insides for serving.
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Place the hollowed bread loaf on a baking pan and scoop the cheese mixture into the middle. Bake for 30-35 minutes or until the dip is bubbly and hot.
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Remove from the oven and rest 5 minutes before serving. Garnish with chives if desired.
Notes
- For a milder flavor, swap garlic for ½ teaspoon of garlic powder.
- When cutting the bread, save the top for dipping. Also use crackers, chips, veggies, and more.
- Hot sauce can be increased to taste.
- Mix the cream cheese with a hand mixer. This adds more air to the dip making it more "scoopable".
- Pre-shredded cheese works well in this recipe (and saves time).
- Swap out bacon for bacon bits or even sausage crumbles.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Party Food, Snack
Cuisine American
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Do you still bake this if it is going to be served cold?
If serving cold, you don’t need to bake this dip.
Awesome !
I am so glad you loved this recipe Kay!
Can the Mississippi Sin Dip be made the day before and refrigerated? Then heat the next day.
That should work well, Karen!
Holly, I’m using tiny rolls to make individual “bread bowls” so that no one has to touch/dip where other hands have touched. Do I place the top on the hollowed out roll or can I use the top and the bottom separately to make two servings out of one roll???
Sounds delicious for a cocktail party we are hosting.
Thanks!
Hi Carolyn, we use the top and the insides to dipping but you could definitely use the top separately to get two bread bowls out of one! That’s a great idea.