Million-Dollar Dip

A party isn’t a party without this million-dollar dip! Rich is an understatement for this addictive treat.

This mix of mayo, sharp cheddar, bacon, almonds, and green onions is the stuff of legends. It’s thick and decadent with mouthwatering textures! 

I can’t think of a dish more deserving of its name than this.

Also, don’t let its moniker intimidate you. This dip might be rich, but it’s a lot more budget-friendly than you think.

Serve this at your next get-together, and trust me, your guests will rave about it for days.

Million-Dollar Dip 

The recipe for million-dollar dip has been passed on for generations. Originally called Neiman Marcus dip, it’s believed that it was first served in the Zodiac Room at Neiman Marcus.

The name might have changed, but the dip remains to be its delectable self. 

It’s a simple combination of common pantry ingredients, yet it yields a dip so scrumptious it’s impossible to resist.

Ingredients

• Slivered Almonds – For a lovely crunch and nutty flavor. Be sure to toast them for 4-5 minutes to bring out their flavor even more.
• Bacon – To me, a dip isn’t complete without crispy and smoky bacon. I cook mine from scratch here, but pre-cooked bacon bits work wonderfully, too.
• Mayonnaise – I like to use either Duke’s or Hellmann’s, but use whatever your favorite brand is. Just stick to real mayo instead of salad dressing for maximum flavor.
• Cheese – I use sharp cheddar cheese, but feel free to experiment with other kinds of cheddar as well. Shred the cheese yourself for best results.
• Green Onions – Besides the pop of color, they also give the dip an earthy and pepper flavor that balances out the richness of the mayonnaise.
• Cayenne Pepper – For a little bit of heat. Adjust the measurement according to your taste.

Can You Make this Dip Ahead of Time?

Yes. In fact, this dip tastes even better the next day. It’ll give the ingredients and flavors enough time to meld and marry.

Prepare the dip a day or two in advance, cover it with plastic wrap, and pop it in the fridge.

Since it tastes best when chilled, there’s no need to thaw it out prior to serving. Just take it out of the fridge, remove the plastic wrap, and voila. 

Tips for Making this Dip

• Chop the green onions with a sharp knife. Not only will this make slicing easier, but it will also ensure the onions taste great. Using a dull knife tends to crush instead of slice vegetables. It releases sulfur in the process, which then makes the onions pungent.
• Too busy to cook bacon? Use bacon bits instead. The taste is the same and it’s effortless.
• Use good-quality mayonnaise instead of salad dressing. The dip just won’t be as rich and creamy if you go for the latter.
• Chop the slivered almonds to make the dip easier to dip into.
• If you have time, grate the cheddar cheese yourself. Pre-shredded cheese contains an anti-caking agent called cellulose, which subtly alters its flavor.  
• It doesn’t just have to be cheddar cheese. Experiment with whatever cheese you have on hand.
• If you find this dip too rich, try a mix of mayo and sour cream or Greek yogurt next time.
• Don’t find it rich enough? Whisk in a block of softened cream cheese – that’ll definitely do the trick.
• Skip the cayenne pepper if you’re serving this dip to kids.
• Conversely, if you’re only serving it to adults, give it more heat by adding chopped jalapenos and smoked paprika.
• Have leftovers? I doubt it’ll happen, but in case it does, make macaroni salad out of it! Just toss in cooked pasta shells and shredded chicken, and boom.
• Cover the dip with plastic wrap and refrigerate for 3 to 4 days. I’m sure it won’t last that long, though.
• For a prettier presentation, set aside some of the green onions, cheese, and bacon. Sprinkle them on top right before serving.

More Dip Recipes to Try

Spinach Artichoke Dip
Clam Dip
Seven-Layer Taco Dip
Cowboy Crack Dip
Buffalo Chicken Dip