“Mississippi Sin Dip” Won’t Even Last 10 Minutes at Your Super Bowl Gathering (It’s That Delicious)

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Quick: Do you know when the Super Bowl is? Don’t worry — it’s still a couple of weeks away (February 8 at Levi’s Stadium). I normally wouldn’t know such a fact, but I’m hosting friends this year and want to have the spread of all spreads. I’m talking delicious batch cocktails, and appetizers so delicious that they’ll be talking about them for weeks to come.

Buffalo chicken dip and ham and cheese sliders are classic, solid options, but have you ever tried Mississippi Sin Dip? It’s a newcomer to my party, at least. But after seeing some videos of the cheesy bread bowl dip, I knew I had to try it. Before officially adding it to my Super Bowl menu, I decided to give it a test run first.

It seems like there’s no one way to make Mississippi Sin Dip, so, to give it the best shot, I decided to combine a few recipes based on what sounded best to me. Reader, it did not disappoint. Here’s how to make it my way.

Start by cutting off the top of a baguette and hollowing out the inside. Don’t discard (or eat!) the top of bread — you’ll need it for serving later.

In a bowl, mix together equal parts cream cheese, sour cream, and shredded cheddar cheese. Stir in crumbled cooked bacon, freshly diced jalapeños, and sliced green onions before seasoning with salt, pepper, garlic powder, onion powder, red pepper flakes, and Worcestershire sauce. (I eyeballed everything.)

Some recipes called for using ham or breakfast sausage instead of the bacon, or adding other flavorings like hot sauce, Rotel tomatoes, and Buffalo sauce. I decided to keep things a little simpler on my first go-around.

Scoop your creamy mixture into your hollowed-out bread, and sprinkle it with more shredded cheddar and bacon. Then, wrap the stuffed loaf in aluminum foil and pop it in a 325°F oven for about an hour. Meanwhile, slice the top of your bread into small bites for dipping.

Sprinkle some green onions on top of the baked dip and serve with your bread bites plus some Ritz crackers. You don’t want any bit of dip left behind!

My roommates and I absolutely devoured this. Seriously, holy cow. The dip was so creamy and delicious with the perfect amount of kick to it.

The flavor was super-comforting and almost nostalgic. It had elements of so many dips I’ve had in the past (cream cheese + sour cream is the ultimate base for any creamy dip), but in a new, fun way. For me, the spice really helped set it apart. I loved getting a bit of heat from both the jalapeño and the red pepper flakes. But the spice was never too much, thanks to the cream cheese.

As far as dippers go, the Ritz crackers were the clear winner. They add a much-needed crunch to offset the super-creamy texture of the dip. Both of my roommates agreed that Ritz is the way to go.

I saw options to make this dip in a slow cooker or even a skillet, but a bread bowl is way more fun. When you inevitably run out of crackers, you can just start tearing it apart. It also helps keep the dip warm, plus it’s one fewer dish to clean.

• Play around with seasoning. After making this one time, I realized how much I loved the kick this dip had. Next time, I’ll add at least a whole teaspoon of red pepper flakes and two jalapeños (maybe even a few seeds this time). But you really can tailor the taste to your preferences.
• Serve with Ritz crackers. I understand the point of hollowing out a bread bowl is to use that top half for dipping, but I really think the Ritz crackers are a better serving choice. Their salty buttery-ness elevates all the flavors of the dish. And the creamy, cheesy dip really needs the crunchy contrast.