Mississippi Sin Dip
Mississippi Sin Dip is a delicious baked dip loaded with ham, bacon and lots of creamy, melted cheese. A favorite appetizer for any party or gathering of friends.
Servings: 8
Calories: 403kcal
Ingredients
- 4 slices bacon
- ½ onion diced
- ½ bell pepper diced (seeds and membranes removed)
- ½ cup ham diced
- ½ cup turkey or chicken, cooked and diced
- 8 ounces cream cheese softened
- 12 ounces sour cream
- 2 cups cheese sharp cheddar or colby-jack, shredded - divided use
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 tablespoons granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 green onions green parts, sliced
Instructions
- Preheat oven to 375°.
- Cook bacon in a skillet over medium heat until it just starts to crisp. Remove to a paper towel lined plate and reserve 1 tablespoon of bacon drippings in the skillet.
- Add diced onion and bell pepper, cooking over medium heat, stirring occcasionally until softened. Remove from heat.
- Add cream cheese, sour cream, 1 1/2 cups of shredded cheese, ham and turkey or chicken, Worcestershire sauce, hot sauce, garlic, salt and pepper.
- Stir until well combined and spread evenly.
- Sprinkle with remaining cheese and crumbled bacon.
- Bake for 30 minutes or until dip mixture is bubbly and cheese is melted.
- Remove from oven and sprinkle with sliced green onion tops.
- Serve hot or at room temperature with tortilla chips, fritos, crackers, toasted bread slices or crisp vegetables.
Notes
- Bake it in a Bread Loaf: Cut the top out of a bread bowl, French bread or Italian loaf. Remove the inside of the bread, leaving a hollowed-out loaf of bread to hold the dip. Spoon dip into the bread and place on a baking sheet. Sprinkle with reserved cheese and bacon. Adjust baking time to 45 minutes to 1 hour.
- Baking Dish: Place dip in an 8 x 8 -inch casserole dish and bake for 30 -40 minutes or until bubbly.
- Make it Spicy: Add diced jalapenos in with the cheese mixture or add cayenne pepper to taste.
- Make Ahead: Dip can be prepared up to the point of baking. Cover with plastic wrap and refrigerate up to a day in advance. Adjust baking time to 40 minutes.
- Storage: Leftovers can be stored in an airtight container in the refrigerator 3-4 days.
- Reheat: Dip can be reheated in a non-stick skillet over low heat, stirring until heated through. If made in a round loaf of bread, wrap in aluminum foil and bake on a baking sheet for 15- 20 minutes until heated through.
Nutrition
Calories: 403kcal | Carbohydrates: 8g | Protein: 16g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 836mg | Potassium: 295mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1202IU | Vitamin C: 12mg | Calcium: 286mg | Iron: 1mg
