Mississippi Sin Dip is an addictive tailgating favorite full of creamy, cheesy goodness and lots of bacon in a bread bowl!
Making Sin Dip is easy and fairly quick, but eating it is absolutely well, sinfully good! Creamy cheese and sour cream, salty bacon, a bread bowl and bread/ crackers to dip, hot sauce, garlic; what is there to NOT love about this dip?
This is similar to what a lot of people call “crack dip” but not quite the same. I think it falls somewhere in between a buffalo dip and crack dip, maybe a happy little baby dip between the two. Mississippi Crack Dip people!
If we are having a game day party or tailgating I will make sin dip and Swedish Meatballs, you can’t go wrong with either and there will be zero leftovers!
Why We Love Mississippi Sin Dip
I love all things cheese and bacon, so that gets me right away. When you add in bread it just gets better and better. You know I am gonna have a great cocktail or my favorite beer in hand too, so it hits my three favorite food groups all in one meal. You can also make Mississippi Ham or Sausage Dip by changing the meats (or adding them to the bacon and having both).
We aren’t the first to love this dip, this is my adaptation of this old south recipe, as legend has it this is a creation of long-time Mississippi State football fans. the stories on the internet state this was a popular dish at tailgating events for the football games at the stadium and became known as Mississippi Sin Dip for that reason. (kind of like Hissy Fit Dip)
What is Mississippi Sin Dip
Bread Bowl: Hollow out a loaf of french bread or large round bread to make a bread bowl for serving this dip.
If you’re using a French bread loaf, cut an over into the top so the sides still come all the way up and hold in the dip. If you’re using a round bread, cut a circle into the top.
Dairy: Sour cream, cheddar cheese, and cream cheese make this dip creamy and delicious!
Bacon: Of course I have bacon in my dip. It makes everything better!
Seasoning: hot sauce (I like to use Frank’s), Worcestershire sauce, garlic paste, salt, pepper, and onion powder give this dip a BIG burst of flavor!
- Mississippi Sin Dip Hawaiian Bread Bowl – Use a round Hawaiian bread loaf and hollow it out.
- Mississippi Sin Ham Dip – Use diced ham in place of the bacon. This is a GREAT way to use leftover holiday ham!
- Mississippi Sin Dip with Sausage – Use cooked breakfast sausage in place of the bacon, make sure to pat off extra grease
- Make and serve in a baking dish instead of a bread bowl and use crackers and chips to scoop it out.
- If you don’t have garlic paste you can substitute 1/2 teaspoon garlic powder instead.
How to Make Missippi Sin Dip
STEP 1 Preheat your oven to 350 degrees F. Then Hollow out the bread so that there’s room inside for the dip, but still a good barrier that won’t let the dip ooze out anywhere.
STEP 2 Mix all the dip ingredients in a large bowl.
STEP 3 Pour the dip mixture into the bread bowl or a baking dish.
STEP 4 Bake the dip and top with green onions or chives after removing the dip from the oven. Sometimes I top my Mississippi Sin Dip with bacon crubmles too.
Tips & Tricks
- I like to cut the top of the bread into a grid with a decent margin around the edge to keep the dip from leaking out.
- Keep the insides of the bread to serve alongside for dipping.
- You can use different vegetables cut into the shapes of team mascots or letters if you’re making this for a sporting event.
- Use small bread bowls to make individual size servings to change things up for a smaller party.
Serving Mississippi Sin Dip
The original and most popular way of serving it is in a bread bowl/hollowed-out loaf of crusty bread.
Other options would be to keep it warm in a crockpot or serve straight from the oven in a baking dish.
Some like to dip vegetables instead of bread, you can also use pretzels and chips or crackers to dip in your sin dip.
How do I store leftover Sin Dip?
You can keep this dip up to a week after making it by putting it in an airtight container in the refrigerator. You can reheat in the microwave or oven, or even eat it cold.
More delicious dip recipes
- Chicken Parmesan Dip
- Meat Lover’s Crock Pot Pizza Dip
- Crock Pot Spinach and Bacon Dip
- Slow Cooker Bacon Ranch Dip
- Caramel Apple Cheesecake Dip
Mississippi Sin Dip
- 16 ounces sour cream
- 2 cups cheddar cheese shredded
- 8 ounces cream cheese softened
- 1 cup cooked bacon crumbled (see note)
- 1 tablespoon hot sauce plus more to taste
- 2 teaspoons garlic paste (or 1/2 teaspoon garlic powder)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 bread bowl (or French bread loaf)
- Green onions or chives thinly sliced, for garnish
- Preheat the oven to 350 degrees F.
- Mix together the sour cream, shredded cheese, cream cheese, bacon, hot sauce, garlic, Worcestershire sauce, and seasonings until fully combined.
- Cut off the top of the bread bowl and remove the insides of the bread. Make sure to leave a decent barrier on the walls though so the dip doesn’t leak out. (see note) Place the bread on a baking sheet.
- Pour the dip into the bread bowl and bake for 30 to 35 minutes.
- Remove from the oven and garnish with green onions or chives. Serve warm with the insides of the bread bowl for dipping.
- I usually need about 8 strips of bacon to get 1 cup of crumbles. You can cook the bacon in the oven or on the stovetop ahead of time and store it for later. Otherwise, add about 10 minutes of cooking time to the total time for this recipe.
- If you prefer, you can use cooked breakfast sausage or diced ham instead of bacon.
- If you're using a loaf of French bread instead of a bread bowl, cut a long oval into the top of the loaf. This way the sides will hold the dip in. Remove the fluffy insides of the bread and fill the cavity with the dip. Bake as directed.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This looks incredibly delicious! This is one of my favorite dips ever! Shared!
Chef John says
I love this dip. That is perfect! I’ve made this a few times and it’s always a crowd pleaser in our house.
Can the dip part be mixed together the night before and stored in the fridge until ready to bake?
Julie Kotzbach says
Yes ma’am! Keep the dip in an air-tight container and then transfer to the bread bowl or dish to bake.