8ouncessharp cheddar cheeseshredded - about 2 cups
1 ½cupshamfinely chopped
½cupgreen onionssliced
Instructions
Preheat the oven to 350F.
Mix the sour cream, cream cheese, garlic powder, Worcestershire sauce, and hot sauce together until well blended.
Stir in the remaining ingredients.
Place in a 1-quart baking dish and cover with aluminum foil or cover to baking dish.
Bake for 30 minutes.
Remove cover and bake 10-15 more minutes, or until golden brown on top.
Remove from the oven, garnish with more green onions, and serve hot with chips, crackers, or bread.
Notes
Storage:Refrigerate room temperature dip in an airtight container or in a baking dish tightly wrapped in plastic wrap for up to four days. You can reheat the dip in the microwave or a saucepan on the stovetop until warm. Stir frequently and heat in short bursts to prevent it from splitting.I don’t recommend freezing Mississippi sin dip. The cream cheese mixture can become grainy and separate after freezing and reheating.Tips:
Grate the cheese from a block rather than buying pre-shredded. It melts better.
As a general rule of thumb, let sour cream and cream cheese warm to room temperature. It’s much easier to blend softened dairy ingredients.
Green onions give this dip a signature crunch and mild onion taste. I don’t recommend replacing them with onion powder or regular onions.
Whip the cream cheese and sour cream together with an electric mixer until light and fluffy before adding the rest of the ingredients. This incorporates more air into the mixture, so it’s easier to scoop!
Serve your party dip with tortilla chips, potato chips, crackers, crostinis, bread cubes, carrots, cucumbers, or a loaf of crusty bread. Yum.