If you’re ever in need of a quick, easy, but insanely delicious party dip, this recipe absolutely must become your new go-to dish. The first time we had the pleasure of scarfing down this recipe, I think all of the dip, and the bread bowl itself disappeared within 10 minutes. The dip is creamy, cheesy, and has just the right amount of ham in there to give it a lovely texture. If you’re looking to make a vegetarian version, feel free to skip the ham; I don’t think the dip will suffer at all. The only warning attached to this recipe is that if you serve it as an appetizer, people may fill up and not eat the main course – it really is that addictive. Enjoy!
8 ounces fat-free cream cheese, softened to room temperature [240 calories]
2 cups sharp cheddar cheese, shredded [1760 calories]
3 tablespoons sour cream [90 calories]
1 cup diced ham [270 calories]
4 ounce can diced green chiles [20 calories]
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 large bread bowl or 2 medium bread bowls (if you can’t find this, bake dip in a casserole dish and just serve with crackers or chips for an equally delicious delivery system)
Serves a crowd
Calories per dip (no bread bowl): 2380
Pre-heat the oven to 350 degrees F.
Using a serrated knife, cut a circular region out of the bread bowl and set aside. You should now have a lovely hollow for the cheese dip and you can rip up the removed portion into small pieces for dipping.
Fill the hollow with the cheese dip, then set bread bowl on a baking sheet. Bake the dip and bread bowl for about 30 minutes or until the top of the cheese begins to brown. Serve warm with the bread pieces for dipping. And feel free to eat the bowl too!
This recipe was lovingly handed off to me by my great friend, Whitney. I have no idea where she got it from, but I’m sure there’s a lot of “Mississippi Sin Dips” floating around out there.