No one seems to know where the name came from.  Great quick dip – all you do is measure and mix.

Ingredients:

• 1 bread bowl or 1 French bread loaf
• 8 oz cream cheese softened (not whipped/spreadable.)
• 16 oz sour cream – 2 cups
• 2 c cheddar cheese shredded – 1/2 lb
• 1 c bacon crumbles (cooked) about 8 slices – use readymade
• 1 Tab hot sauce
• 2 tsp garlic paste/chopped
• 1 tsp Worcestershire sauce
• ½ tsp salt
• ½ tsp onion powder
• ¼ tsp pepper
• scallions or chives, for garnish

Directions:

1. Preheat the oven to 350°.
2. In a large bowl, cream sour cream and cream cheese with a hand mixer until fluffy – about 3 minutes.
3. Add shredded cheese, bacon, hot sauce, garlic, Worcestershire sauce, and seasonings.
4. Mix well.
5. Cut the top off of the bread and remove the insides. Reserve the top and insides for serving.
6. Place the hollowed bread loaf on a baking pan.
7. Scoop the cheese mixture into the middle.  (Or use heatproof bowl but the bread bowl is traditional)
8. Bake for 30-35 minutes until bubbly and hot.
9. Remove from the oven and rest 5 minutes before serving.
10. Garnish with chives if desired.
11. Serve with the hollowed out bread, crackers and veggies.

Serves: 12 people – 4 cups
Source:  SpendWithPennies.com. Holly Nilsson

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.  The original Mississippi Sin Dip had diced ham.