Originally uploaded by jenianddean.
Before Christmas I promised to post my sister-in-law Jackie’s recipe for Mississippi Sin. When she came to visit in July, we had some friends over for a little cookout. Jackie said she would make Mississippi Sin as an appetizer. Our friends devoured it in no time flat. I have made it three different times since then with the same results. It is very easy to make, and it’s great for a crowd.
Thanks Jackie!! You rock!
2 cups (8 oz) shredded cheddar cheese
1 package (8 oz) cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green chiles (1 small can found in the Mexican food aisle)
1/3 cup chopped green onions
1/8 teaspoon Worcestershire sauce
1 (1-lb) round loaf King’s Hawaiian bread
In mixing bowl, combine shredded cheese, cream cheese, sour cream, chopped ham, chile peppers, green onions, and Worcestershire sauce; stir until well blended. Set dip aside.
Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf; cut into 1-inch cubes and set aside. Fill hollowed bread loaf with the dip; cover with reserved top slice of bread loaf. Wrap reserved loaf with foil. Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.
Makes about 4 cups of dip.