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We have made this dip for years, but had forgotten about it with all the new dips we kept needing to try. But now that one teen-belle is whooping it up at Ole Miss (hotty toddy!), and The Grove is callin’ our name…Mississippi Sin Dip keeps tempting us. Frankly, we all need a li’l sin in our lives…keeps things interesting!


1 large round loaf of bread, hollowed out (optional)
1 block of cream cheese, softened
1 small container sour cream
2 cups sharp cheddar cheese, grated
1 can of chopped green chilies
1/2-1 can chopped jalapeños
6 ounces ham, thinly sliced and chopped
1 bunch green onions, chopped
2-3 splashes of worcestershire

Preheat oven to 350 .

In the days of yore, we always served this in a bread bowl…we usually don’t bother anymore and just use a trusty Pyrex dish. Keep in mind though, tailgate parties and potluck fetes would benefit greatly from ye olde bread bowl as you don’t have to keep track of your property!

Combine the cream cheese and the sour cream until well blended. Add the rest of the ingredients and mix well. Transfer mixture into Pyrex or aluminum-wrapped bread, put top of bread back on bowl and finish wrapping in foil.

Bake for about an hour. Serve hot.

We like to serve this with Fritos scoops and celery for our carb fearin’ belles.

Sinful, but we love it!!!