Are you in the mood for a Southern classic? If so, you’ll want to make my Mississippi Sin Dip as soon as possible! This creamy dip is loaded with flavor and is the perfect addition to any game day, family gathering, work potluck, or other event where you want to be the most popular guy in the room. It features a mix of creamy cheese, zesty green onions, tangy sour cream, and tasty seasonings, making this dip next-level delicious.

My Mississippi Sin Dip is ready to eat in less than two hours and is oh-so-easy to make. With a brilliant presentation and a gooey texture, this recipe is one for the books. Serve it in a bread bowl, or keep it simple by smoking it in a dish. The choice is yours! Grab your favorite spatula, and let’s get cooking.

Mississippi Sin Dip | Heath Riles BBQ

Warm dips are the perfect way to welcome cooler months and the first big game of the year. Mississippi Sin Dip is a fun change of pace from traditional warm dips, like spinach and artichoke dip. This dip gets its name from its sinfully delicious ingredients and taste. My version has a BBQ twist, but you can make this recipe your own by adding jalapeńos, bacon bits, and mayonnaise.

The Ingredients

Want to make a delicious dip to take to football parties, potlucks, and more? Here’s what you need to add to your grocery cart.

Cream cheese. This dip uses a cream cheese base, which helps the ingredients stick together. It also tones down any heat, making this dip mild enough for anyone to enjoy.
Ham. I kept it simple by chopping ham slices, but you can also use pre-diced ham if you prefer shortcut ingredients. This adds the perfect amount of saltiness to the Mississippi Sin Dip, providing the ideal ratio of flavors.
Green onions. These colorful onions give the dip a little zest and add the freshness factor. I prefer using fresh green onions for maximum color.
Sour cream. Adding sour cream to the dip thins it out and lightens the caloric load, especially if you use light or reduced-fat sour cream.
Killer Hogs Hot Sauce. This hot sauce was created by good buddies of mine. It’s made with aged peppers, tangy vinegar, and a hint of garlic. It’s great on eggs, dips, salads, nachos, and more.
Bear & Burton’s W Sauce. This delicious Worcestershire sauce is based on my friend’s secret family recipe. I add a dash to burgers, meatloaves, dips, and even tacos.
Heath Riles BBQ Garlic Jalapeńo Rub. My bestselling rub has taken the world by storm! Backyard pitmasters and BBQ champions are trading salt and pepper for this zesty alternative. As it’s an AP rub, you can use it on chicken, beef, pork, lamb, or hot dogs!
Cheddar cheese. I used freshly shredded cheese for this recipe, which melts better than pre-shredded varieties. You can also add a little to the top of the dip as a garnish.
Bread. I used a round Italian loaf, which created a picturesque bread bowl. You can use whatever bread you like, such as sourdough or a French bread loaf. Bread bowls are also a seasonal item at many grocery stores, so keep an eye out!

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section.

Pellet grill/smoker. My Mississippi Sin Dip got the perfect kiss of smoke on the Traeger Ironwood XL. If you like pits with a lot of flexibility and a little technology, you’ll love this Traeger. The Traeger Ironwood XL includes a pellet sensor, so you’ll never run low, and a super-smoke button to infuse it with extra smoke.
Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. These all-natural pellets give ribs, burgers, and steaks an authentic charcoal flavor. Plus, they’re affordable and available at most big-box stores.

The Process for Making Mississippi Sin Dip

To see a detailed demonstration of this recipe, watch the video. For now, here’s a quick rundown of how I made this decadent Mississippi Sin Dip.

Fire up the grill. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 275℉.
Prep the ham and onions. I prepped the ham and onions by dicing them finely. This ensures that each bite of dip gets a taste of juicy meat and zesty onion.
Combine the dip ingredients. I set the ham and green onions in a large bowl and added the sour cream, Killer Hogs Hot Sauce, Bear & Burton’s W Sauce, and Heath Riles BBQ Garlic Jalapeńo Rub. I mixed the ingredients until homogenous, then folded in the Cheddar cheese. At this point, you’ll want to taste the dip and see if you’d prefer a little more Worcestershire sauce, hot sauce, or seasoning.
Make the bread bowl. I made my own large bread bowl by hollowing out the center and top of a round Italian bread loaf.
Fill the bread bowl. I laid the hollowed bread loaf on aluminum foil and added the Mississippi Sin Dip. Then, I created a boat shape with the foil, securing the Mississippi Sin Dip and bread loaf. This keeps your grill clean and prevents the bread from over-browning.
Start cooking. I set the Mississippi Sin Dip on the Traeger Ironwood XL and let it cook for an hour until it was golden and bubbly. I took the dip off the pit and let it cool before digging in.

The Results

The notes of simple smoke perfectly accented the ham, green onions, and spicy peppers. The cherry on top was a kick of heat. This creamy dip was easy to make but tasted like something from a gourmet restaurant.

Serving Suggestions for Mississippi Sin Dip

Serve this Mississippi Sin Dip with pita crackers, baguette slices, sourdough crackers, or carrot and celery sticks.

Storing Leftovers

You can store leftover Mississippi Sin Dip in the fridge for up to five days or freeze it for up to five months. Remember that this dip may have a different texture when reheated because it is dairy-based.