MISSISSIPPI SIN DIP

Summertime—and we can always use another dip.  Especially a sinful one like this!  Full of cheese, a crusty bread bowl, a bit of ham and green onions—yum.  Believed to have originated somewhere in the food loving south—as a tailgate favorite in the 1950s.  About time for a reprise—and who would change a thing?

• 1 loaf round bread
• 6 oz. cream cheese, room temperature
• 1 ½ cups sour cream
• 1 ½ cups sharp cheddar cheese, grated
• Shake or two of Worcestershire sauce
• Black pepper, to taste
• ½ cup chopped ham
• 1/2 cup green onions

Using a mixer, whip sour cream and cream cheese until well blended.  Fold all the rest of the ingredients, except the bread, into the cream cheese mixture. 

With a sharp knife, cut a circle from the top of the bread.  Remove the soft bread from the inside, but leave a sturdy shell to hold the dip.  Fill the bread bowl with the dip and wrap loosely with foil.  Place on baking sheet in preheated 350’ oven for about   30 minutes.  When done, bread should be warm and cheese filling should be melted.  Garnish with more green onions and ham if desired.  Serve with crackers, raw vegetables, or traditionally, the pieces of bread cut from the loaf. 

The Kitchen Hive