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