Mississippi Sin Dip is a creamy, savory party dip made with ranch seasoning, au jus mix, sour cream, mayonnaise, and pepperoncini for a bold, tangy bite. This easy cold dip comes together in minutes and improves after chilling, making it perfect for game day, holidays, or last-minute gatherings. Serve with crackers, chips, or fresh vegetables — it always disappears fast.
This dip is usually the first thing to go at gatherings, and my family asks for it every time. It pairs well with other cold appetizers like an everything bagel cheese ball, homemade tortilla chips, and a simple sweet dip if you want a contrasting option.
Ingredient Notes
Complete ingredient quantities and the printable recipe are located in the recipe card below.
- Sour cream: full-fat yields the creamiest texture. You can substitute full-fat Greek yogurt if preferred.
- Pepperoncini peppers: use jarred or canned, finely chopped. Reserve some of the juice to add tang. Banana peppers can be used as a milder substitute.
Helpful Tips
- Finely chop the pepperoncini so they distribute evenly throughout the dip.
- Add pepperoncini juice gradually — start small and increase to taste for more tang.
- Chill the dip for at least 30 minutes for the best flavor.
- Give the dip a quick stir just before serving to maintain a smooth texture.
Storage
Store the dip in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, since the sour cream and mayonnaise base can separate.
Variations and Add-ins
- Stir in shredded cheddar or Colby Jack for extra richness.
- Add finely chopped cooked bacon for a smoky, savory note.
- A spoonful of cream cheese makes the dip thicker and easier to scoop.
- A pinch of black pepper or garlic powder adds depth of flavor.
Mississippi Sin Dip
Ingredients
- 1 cup sour cream
- 1 cup mayonnaise
- 1 1oz packet ranch seasoning mix
- 1 1oz packet au jus gravy mix
- ¼ cup finely chopped pepperoncini peppers
- 1 tablespoon pepperoncini juice
Instructions
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In a medium bowl, combine the sour cream, mayonnaise, ranch seasoning, and au jus gravy mix. Stir until fully combined.
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Fold in the finely chopped pepperoncini peppers and the pepperoncini juice until evenly distributed.
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Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
Notes
- This is a cold dip and is not baked.
- Make ahead: can be prepared up to 24 hours in advance.
- Storage: keep refrigerated in an airtight container for up to 4 days.
- Freezing: not recommended.
- Substitutions: Greek yogurt can replace sour cream.
- Pepperoncini substitute: banana peppers can be used.
Serving ideas
- Ritz-style crackers
- Tortilla chips
- Pretzels
- Celery or carrot sticks
Nutrition
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Calories: 207kcal
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Carbohydrates: 3g
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Protein: 1g
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Fat: 21g
Nutrition information is approximate and provided for convenience only.
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