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Tennessee Sin-Dip from Recipefreak! I have officially made this one now more times than I can count and passed it on to my sister who has also made it many times. This is the original review I did for this stuff on TOH a few years ago.
Thank you for one of my very favorite dips, Recipefreak! There is also a ham version of this called Mississippi Sin that I bet is also good...we just prefer the bacon. Also, I want to mention that the first time I made this, Andrew, my nephew in law, wound up picking up the bread bowl and walking around with it, LOL...we fought over the last bits of the stuff! Posted by: starshineeliz Replies: 17 Posted on: 12/23/2006 12:40:35 PM
Ok, well, all I can say about this stuff is it is absolutely delicious! I can't believe that I waited this long to try this! The bread bowl thing is impressive, but no doubt you could just mix it up in a casserole and bake it that way too...I could definitely sit here and eat this entire thing...alas, it's gotta go to my sister's in a little while!
If you haven't tried this one, oh, please do...you don't know what you're missing.
The only change I made was to use green onions...I chopped up the tips and also used some of the green stalks in it, not a lot, just a few, just enough to add some color, and I left the red peppers out since my extended family can be pretty picky about peppers and I inadvertently used 2 cups of sour cream, and I'd do it that way again.
Round loaf sour dough bread (I used pumpernickle) 8 oz cream cheese, softened1 c. sour cream (I use 2 cups of sour cream) 2 c. grated medium cheddar 1 lb. bacon, cooked crisp and crumbled 1/3 c. chopped onions1/3 c. chopped red bell pepper (I generally leave this out)1 tsp. worcestershire sauce
Carefully cut top of bread and hollow out. Reserve inside pieces for dipping. Beat cream cheese until smooth. Add sour cream and beat until creamy. Add rest of ingredients. Pour into hollowed out bread and replace top piece of bread. Wrap in foil and bake at 350° for 1 1/2 hours, or until thoroughly heated.
Use the reserved bread pieces, crackers, pita bread, etc. for dipping.
Note: Since many people ask about the cooking time I just want to note that it IS 90 minutes. It takes a long time for the heat to get all the way thru the foil and thru the bread to heat that dip until it's bubbling hot, which is what you want.
Also, Recipefreak says that she toasts the reserved bread pieces that are used to dip so that they're a little sturdier. I also serve it with butter crackers.
Oh! I lucked up and found a blog that had pictures of the preparation of this dip. Here you go:
I have a recipe almost identical to this, but mine uses ham instead of bacon and green pepper instead of red. I've always had rave reviews on this dip, but personally the bacon version sounds better to me. I LOVE, LOVE, LOVE bacon!
I may have to put this on my list for Sunday. Thanks for the idea!
I absolutely agree. I prefer the bacon too! I hope you try it! Oh, and I added some pictures for everyone to see!
Thank you, thank you, thank you, Star. This will definitely be on the menu for Sun. I make a cheese spread with cheddar cheese, bacon, green onions and Miracle Whip, but it is not heated. It is yummy with crackers also.
You're very welcome. I know you'll love this stuff. It's just an amazing dip.
I'd love to have the one you mentioned too! It sounds very tasty!
Star, I agree. I made this just about a year ago after you recommended it and we were sold! I know you missed the review ( http://community.tasteofhome.com/forums/p/628930/5266403.aspx#5266403 ) but now I have made it several times, too. I can't believe I didn't try it sooner than I did.
This board has sure given me some of the best dip recipes!
Hope all has been well with you!
Hey Linda! I did miss that! Thank you for letting me know about it. I left you a note on that thread too!
Thanks for the recipe! I plan to make this tomorrow afternoon and bake it early Mon morn to take to work for our monthly food day. The only round loaf of bread I could find in our small town, was a King Hawaiian Sweet bread. Hope this works! I am also going to make a spinach dip to take. I have extra bread and crackers also for dipping. I know it will be fantastic! Thanks again!
Sue in Iowa
Do you think this would be any good just baked in a dish instead of bread? I have everything to make it but the bread.
I think a baking dish will work just fine-just watch the heating time. I reheat it without the bread in microwave if there are leftovers...IF! lol
Knob Hill Chicken
8 boneless skinless chicken breast2 cups plain bread crumbs2 cups sour cream2 Tablespoons minced garlic1 Tablespoon worchestershire sauceMix the sour cream, garlic & worchestershire sauce together. Marinate the Chicken Breast in the sour cream mixture 8 hours or overnight.When ready to cook, roll the chicken breast in the bread crumbs. Spraywith buttered flavored cooking spray, Bake on cookie sheet for 30 minutesat 350º.
Taco in a Pan1 lb. lean ground beef, brown well and drain2 cups water1 pkg. taco seasoning1 1/2 cups instant white rice1 cup mexican style shredded cheese2 cups shredded lettuce2 cups chopped tomatoesBrown meat and drain well, Add water and seasoning mix. Stir. Bring to a boilStir in rice, sprinkle with cheese. Cover. Reduce heat to low, Simmer five minutesTop with lettuce & tomatoes.* I use regular rice that I have cooked
* can be served with tortillas and salsa You can roll into a burrito or dip it with tortilla chips
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