A bread boat full of hot and gooey cheese—what could be better?! Mississippi Sin Dip (also known as Apache Bread) is a beloved cheese dip, filled with ALL the good stuff.
I absolutely love when a recipe resonates with my readers. When I shared this recipe for Mississippi Sin Dip on Facebook (twice) and it got hundreds of comments and thousands of shares, I knew it had to be something special.
“I’ve been making this for years!! Soo good!! Every Super Bowl party!!” -Judy
“Omgosh! My mom use to make this.” -Julie
“It’s so good! We had it at our wedding reception.” -Lee Ann
“Omg what a blast from the past!!” -Sue
“This is delicious, I have made it for years. Definitely a crowd pleaser.” -Patty
The rave reviews were incentive enough to give it a shot, and I can confirm, it lives up to the hype! It’s creamy, cheesy, flavorful, and endlessly adaptable (more on that in the recipe notes below). And who doesn’t loved a bread boat?!
This recipe is adapted from Bully’s Best Bites, which was published by the Mississippi State Alumni Association in 1996. The recipe was submitted by Drs. Ken and Anna Hood. By the Facebook comments, it seems the recipe originated another decade or two prior.
Mississippi Sin Dip may just become the dip that YOUR guests rave about!
Some of the links featured in this post are affiliate links to products I enjoy and recommend, which means I may earn a small commission if you purchase.
Ingredients
- The loaf of bread should be whatever crusty bread that your grocery store has that’s between 1.5–2 pounds. I used a 28 ounce Tuscan loaf. One commenter mentioned that she uses the big loaf of King’s Hawaiian bread.
- The dip itself is a mixture of cream cheese, sour cream, and shredded cheddar cheese. You can use whatever shredded cheese you like.
- The mix-ins are up to you! There’s a whole list of ideas in the recipe card, so do what you like. This version seemed pretty traditional based on what readers were saying on Facebook, with ham, green onions, and green chiles.
How to make Mississippi Sin Dip
In a large bowl, mix the cream cheese, sour cream, and shredded cheddar with a hand mixer until combined. You can also do this by hand, just make sure your cream cheese is softened. Then, fold in the ham, green chiles, green onions, and worcestershire sauce with a spatula.
Hollow out the loaf of bread so that there’s a half-inch around all the sides and bottom of the bread. Load in the cream cheese mixture, wrap in foil, and bake!
After an hour, you’ll have a delightfully warm and gooey cheese dip, ready to be devoured.
Don’t miss the recipe notes below (just past the recipe itself) with ideas for variations for the dip itself and for items to scoop up the dip. The Facebook comments were a treasure trove of tips and ideas that I rounded up there.
📖 Recipe
Mississippi Sin Dip
Ingredients
- 1 loaf crusty bread 1½ –2 lbs
- 8 oz cream cheese softened
- 2 cups shredded cheddar
- 1½ cups sour cream
- ⅓ cup sliced green onions
- ½ cup finely chopped ham
- 4 oz can chopped green chiles
- 2 teaspoons worcestershire sauce
Instructions
- Preheat oven to 350°F.
- Cut a large hole across the top of the French bread, and remove the insides of the bread, making sure you don’t puncture the sides of bottom of the loaf.
- In a large bowl, mix the cream cheese with the shredded cheddar and sour cream. A hand mixer is easiest here, or mix by hand.
- Fold in the green onions, chopped ham, green chiles, and worcestershire sauce.
- Pour the mixture into the hollowed out bread bowl. Replace the top, and wrap in foil.
- Place on a sheet pan and bake for 1 hour.
- Unwrap from the foil and plate on a serving platter with crackers, veggies, etc., to scoop it up.
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