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Mississippi Sin
This recipe was inspired by one I found in the cookbook "Favorite Recipes from
Union Baptist Church Cooks" Tylertown, Mississippi and it’s a show stopper.
Tinkered with? Big time! In fact, the original recipe is somewhat of a standard, and
variations can be found in many cookbooks. It’s become a family favorite.
This is my version.
| 2 cups |
shredded pepper jack cheese, (8-10 oz) |
| 8 ounces |
cream cheese, softened |
| 1½ cups |
sour cream |
| 1 cup |
chopped cooked ham |
| 1 small can |
chopped green chiles |
| 1 bunch |
chopped green onions (green parts) |
| 2 cloves |
garlic, pressed |
| ½ teaspoon |
Worcestershire sauce |
| 1-16 ounce |
round loaf French or sourdough bread |
| 1 cup |
tomatoes, seeded and diced (optional) |
Preheat oven to 350°.
Combine first 8 ingredients in a medium bowl, stirring well. Set dip aside.
Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing
motion, cut vertically to, but not through, the bottom of the loaf, ½ inch from
the edge. Lift out center of loaf; cut into 1-inch cubes, and set aside. Fill
hollowed bread loaf with dip; cover with reserved top slice of bread loaf. Wrap
loaf with aluminum foil. Bake in oven for 1 hour. Mix in the diced tomatoes and serve with reserved bread cubes and
crackers.
Makes about 4 cups of dip.
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