Reviewed: Feb. 19, 2011

This is our standard party/potluck fare - I never bring a lick home and everyone wants the recipe! Very yummy!

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Jenny

Reviewed: Nov. 22, 2009

This recipe is awesome! I made it for a party the other night and every single bite was gone by the end of the night.

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M. M. Huffman

Cooking Level: Expert

Home Town: Cary, North Carolina, USA

Reviewed: Nov. 18, 2009

This is always a favorite at our house! We serve the dip in a Hawaiian Bread bowl and cut up leftover pices of bread to be used as dippers. Also, instead of dried beef (yuck) we use chopped ham (8 oz). And we serve with wheat thins as well! If you think dried beef doesnt sound appetizing then go for the diced ham! Trust me on this one!

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Cooking Level: Expert

Living In: Nashville, Tennessee, USA

Reviewed: Oct. 9, 2009

It's actually called Mississippi Sin, I think the name is a typo.. I've been making it forever, and its a huge hit for tailgating in the Grove!

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cgfranks

Reviewed: Oct. 7, 2009

I've been making a variation of this recipe for years, but never knew there was an official name! In these parts, we call it "Italian Bread Loaf Dip". Most of the ingredients are the same, with a few changes: Hollow out an Italian bread loaf, mix together 8 oz. cream cheese, 2 cups shredded cheddar cheese, 16 oz. sour cream, 2.5 oz. chopped Carl Buddigs beef, minced onion (to taste), and garlic powder (to taste). Favorite dippers: Ritz Chips, Ritz crackers and tortilla chips. Maybe I should call it the Ohio 5.2 ? Excellent recipe! A favorite at every casual get-together as it is always requested. Hey Smoove Gravy, bring the bread dip!

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Smoove Gravy

Cooking Level: Intermediate

Reviewed: May 20, 2009

This goes with me to all bring-a-dish BBQs. Absolutely delicious.

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Kristen

Cooking Level: Expert

Reviewed: Nov. 28, 2008

I tried to pick out a super easy recipe that I could delegate to my husband to make for our Thanksgiving guests while I attended to dinner. This was definitely it! We opted to bake it in a dish for approx. 15 minutes at 350F, and served it with warm cubes of pumpernickel bread on the side. We will (I mean he will) definitely be doing this again.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Sep. 21, 2008

Really Good! The boys devoured it.. I used it more as a base recipe though. I used diced andouille sausage instead of the dried beef. I also used fresh mariachi peppers from my garden that I had minced for the canned green chiles. I think swiss or provolone cheese would make a tasty sub for the cheddar. So many possibilities with this dip. I just microwaved the extra that wouldn't fit in the bread bowl. (still good and so much faster) The guys preferred baked in the bread though. I will definitely use this again.

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cookin'mamma

Cooking Level: Intermediate

Reviewed: Aug. 5, 2008

I started making this a couple years ago for football parties and now family and friends demand I bring it every time there's a get-together. My husband even has me make it for supper sometimes! I usually double the dried beef. Super, super yummy.

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Nebraskatruckerswife

Cooking Level: Expert

Home Town: Pickrell, Nebraska, USA

Living In: Adams, Nebraska, USA

Reviewed: Mar. 3, 2008

This is an awesome dish! I usually use the dried beef, but I have tried it with ham also and it was just as good. Thanks for sharing this recipe with us!!

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