Robbie Shoults from Bear Creek Smokehouse in Marshall, TX says this dip is a crowd-pleaser for game days. It's called Mississippi Sin. It's a warm cheese dip with smoked ham in a bread loaf.
Mississippi Sin Dip
2 cups (8 ounces) shredded cheddar cheese
8 ounces cream cheese, softened
1 ½ cups sour cream
½ cup diced cooked Bear Creek Smokehouse smoked ham
1 can chopped green chilies
1/3 cup chopped green onion tops
1/8 teaspoon Worcestershire sauce
1 round loaf King’s Hawaiian bread
Preheat oven to 350 degrees.
In a large mixing bowl, combine all ingredients except bread. Mix well. Set aside.
With bread on working surface, cut a thin slice from the top of the loaf. Reserve the slice. Gently hollow out the loaf to leave 1 – 1 ½ inch thick shell and bottom. Save removed bread for future use.
Return the bread to the tin in came in. Fill the hollowed loaf with reserved mixture. Cover with the reserved top slice of bread loaf. Cover the bread with aluminum foil, securing the sides or bottom of the tin. Bake for 1 hour. Serve warm with crackers or chips.