One of the couples had two precious little girls about 9.5 months apart and their house kind of became home base for the rest of us newlyweds without children. Now that I have a daggum gaggle of children, I will forever lament the fact that we were too busy sleeping late and going to movies whenever we wanted to watch their girls and give them a break more often. Sigh.
I wasn't doing a whole lot of cooking back then because, honestly, it was just plain easier to eat out when it was just the two of us but Ali, she could work magic in her kitchen.
One of Trey's favorite things she made was a dip called Mississippi Sin. The name alone says it all. I'm pretty sure that's why our kids are so close together - Trey thought that if I would have a bunch of little kids like Ali, I would become a lover of cooking, too.
Unfortunately for Trey, I also became a horrible housekeeper and I sometimes forget where I parked the car.
For now, let's focus on the positive, shall we?
Today, BooMama is having a little shindig over at her blog and in honor of Trey and Ali and all the momma's with little kids running around thereby forcing them to stay home and cook instead of going out, I'm bringing a little Mississippi Sin.
2 cups shredded mild Cheddar cheese
8 ounces cream cheese, softened
1 1/2 cups sour cream
1/2 cup cooked diced ham
1 can chopped green chiles
1/3 cup chopped green onions
1/8 teaspoon Worcestershire sauce
Fritos - don't even think of trying something else. I mean it.
In a medium bowl, combine Cheddar and cream cheese, sour cream, ham, chile peppers, chopped green onions, and Worcester sauce. Mix to blend well. Bake in small casserole dish or, if you're feeling racy, hollow out a round crusty loaf of bread and bake it in there. 350 for 1 hour.
Makes about 4 cups of dip.
Put on your favorite stretchy pants and enjoy!