About Million Dollar Dip
I’ve been venturing more into the realm of savory dips lately, and, you guys. I have been overwhelmed by the amount of tasty hors d’oeuvres out there that I apparently knew nothing about.
Or, more accurately, that my friends did not feel the need to tell me about.
C’mon, you guys!
Yes, my real life friends, I’m looking at you.
I’m constantly at your homes, staking your appetizer trays, completely ignoring your main course while I shamelessly fill up on finger foods. I love shrimp cocktail way more than rationally possible as much as the next person but why would you continue to serve it when there are options like this million dollar dip out there?
I’m going to assume that you are just like me and no one had has been kind enough to introduce you this bowl of absolute deliciousness.
But don’t worry.
I am going to be that kind friend for you.
So get ready for a party at my house, and this dip will be the main attractiofn!
What is in million dollar dip?
The best party dips tend to be the simplest ones, and that stays true for this recipe.
To make your own million dollar dip, all you need is six ingredients: mayonnaise, cheddar cheese, green onions, bacon, almonds, and garlic.
And best of all, I highly recommend using pre-cooked bacon bits. I know freshly cooked bacon is a thing of beauty, but once it’s chopped up and mixed with the other ingredients you’ll be wishing you had saved yourself the trouble of dealing with bacon grease. Bacon is a flavor in this recipe – not the showcase – so you’re more than forgiven for taking the shortcut here.
Why is it called million dollar dip?
Also called “Neiman Marcus Cheese Dip,” this recipe originally appeared in Helen Corbitt’s Cookbook by Helen Corbitt. However, Helen apparently envisioned this to be a cheese spread, seeing as she originally titled the recipe “Almond-Bacon-Cheese Spread.” Rumor is that it was first served as a dip in the Zodiac Room, which is where the Neiman Marcus reference comes from.
But no matter how you serve it or what you call it, the recipe itself has stood the test of time and continues to be a party favorite.
I don’t know about you, but that’s all the confirmation I need that it really does taste like a “million dollars.”
Can you make this dip in advance?
One of the most common questions I get about party dips is whether or not you can make them in advance. I totally understand why someone would want to do this, as it’s easier to prepare treats for a party the night before than scrambling to get everything done the day of the event.
The good news is that the answer to this question is almost always yes, and that is the case for this dip.
In fact, this dip might even taste better after it’s had some time to marinate in the refrigerator for a few hours.
To refrigerate this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the refrigerator for up to two days. When ready to serve, you can set the dip out immediately; there’s no need to let it get to room temperature first. This dip is best served chilled.
Due to the mayonnaize in the recipe, freezing this dip is not recommended.
How long can you leave out a party dip?
Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.
For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature. I recommend preparing this dip with chilled ingredients or serving it chilled, as this should give you more time (about one hour) before the dip reaches room temperature.
So, in total, this dip can be left out for “about” three hours, depending on the start temperature and the temperature of the room. However, be sure to still check the dip every now and then – mayonnaise can be tricky like that.
Once you pass the recommended time, you can cover the dip and place it back in the refrigerator. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.
What can you serve with a savory party dip?
When it comes to party dips, there are so many options for dipping! Feel free to use any (or many!) from the list below:
- Tortilla chips
- Ritz crackers
- Pretzels
- Saltine crackers
- Wheat thins
- Mild veggies like cucumbers, squash, zucchini, or celery
More savory party dips
How to make million dollar dip
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large bowl, add mayonnaise, cheddar cheese, green onions, bacon bits, slivered almonds, and garlic.
Step 2 – Mix the ingredients well.
Step 3 – Serve in a festive bowl with chips for dipping.
Step 4 – Enjoy!
Recipe Details
Million Dollar Dip
Also called Neiman Marcus Cheese Dip, this almond, bacon, and cheese recipe started out as a spread and quickly become a crowd-pleasing million dollar dip that's lasted the test of time. It's perfect for making in advance and best served chilled.
Ingredients
Instructions
In a large bowl, add mayonnaize, cheddar cheese, green onions, bacon bits, slivered almonds, and garlic. Use a spatula to thoroughly mix all ingredients together.
Serve dip immediately with tortilla chips or other snacks for dipping.
Recipe Notes
Recipe lightly adapted from Wide Open Eats.
I was looking for a make ahead appetizer idea for next weekend and think I just found it!
Sorry to be that person, but is that 1/2 CUP slivered almonds? The recipe says “1/2 slivered almonds” and I don’t think I know what that means 😆
Thanks, this looks delicious!
Thank you for catching that, Martha! It’s totally a typo and I’m glad you said something 😀 It should be 1/2 cup. Fixing it now!
as far as keeping it cold,i set the dish of ice under the dish of what ever i make.make sure the dish of food to be kept cold fits right down in it with hardly any room left if so put tin foil around the part of ice that shows.
Thanks for the advice on how long the dip can remain unrefrigerated. A tip to avoid losing valuable dip time: when I make mayonnaise based party dips I separate it into 2 bowls. Leave one in the fridge and swap it out after a couple hours.
Exactly what I do! I studied microbiology in college and am diligent about food safety at potlucks and parties
Can you use cream cheese in this dip instead of mayo? If so, how much?
I’d exchange the mayo for 8oz cream cheese and 8oz sour cream, not a fan of mayo based dips
It really taste salty. Is there any way to cut the salty taste out?
Hey Cindy! The ingredients in this are pretty basic, so not sure where the salt might be coming from. Maybe the mayonnaise? Maybe you could try a different brand? If the chips have salt, could try something else for dipping (bread might be good).
Use low sodium versions of cheese and bacon!
I throw a weekly dinner party. Every Saturday we eat good food and play board games.
Ususually, it’s a dinner of finger foods and appetizers. One time it’s based on Italian food and the next Japanese. (I try to stick to a them.) what kinds of things could I serve with this? And One of my usual guests is allergic to pork, could I use turkey bacon? Or should I just find another dip?
Hey Kerri! I love throwing those sorts of parties, too 😀 This dip is technically American with Texas roots, so you could serve it with any southern classics. Mississippi Sin Dip (https://homemadehooplah.com/mississippi-sin-dip/) comes to mind, as does a 7 layer dip (https://homemadehooplah.com/7-layer-dip/). Also, you can totally use turkey bacon in this recipe – it will taste just as good. And if you’re already cooking bacon, anything bacon-wrapped or with a bacon sauce would match up well with a southern US theme.
Is the nutritional value for the entire recipe or 1 serving, and what do you consider a serving?
Thanks
Tana
Hey Tana! The nutritional value is per serving, and there are roughly 6 servings in this dip. The recipe makes about 4-5 cups, so a serving is estimated to be a little less than a cup (somewhere around 2/3 – 3/4 cup). Also, the nutritional value is only for the dip, it doesn’t include anything that would be used for dipping.
The recipe says serve immediately. Another description says best served chilled. So is it either?
Hey Julie! Yes, either would work for this dip, since there’s an “assumption” that the mayonnaise and the cheese will both be cold when they’re first mixed. Chilling isn’t in the instructions because there’s no benefit in doing it other than getting the dip to the ideal temperature (if it isn’t already).
I don’t like nuts in any of my food, is there anything I can substitute them with or just leave them out?
Water chesnuts would give you the desired crunch
Sunflower seeds
Roasted Pumkin seeds
Unless you’re using homemade mayo (and who does?) the mayonnaise is probably acting more as a preservative in the dip. I’m not saying to leave it out indefinitely (and that stuff looks so tasty, it probably won’t last long anyway). Just trying to clear up a myth about mayo. http://www.berkeleywellness.com/healthy-eating/food-safety/article/how-risky-mayo
When I serve anything containing mayo that may sit out for a while I place it in a bowl of ice to keep it chilled and stir it once in a while. I use this method for potato salad, deviled eggs etc. also. Safety or preference, I think it’s better to keep it chilled.
What are the denominations of the ingredients? Amount of mayo, etc. thanks!
Hey Susan! There’s a recipe card above the comment section that gives all that info 😀
I just made this. It tastes so good. We served it with tortilla chips. Thanks for the awesome recipe. My kids loved it.
For the Mayo- are you talking Miracle Whip or Hellman’s real mayo or…?
And sharp cheddar or mild? Thank you!
Hey Cindy! For this dip, it should be “true” mayonnaise, such as Hellman’s or Kraft. And for the cheese, use whichever you prefer; both will work 😀
do you toast the almonds?
Awesome
This is an old family favorite, with a few minor changes. The recipes are very similar and use most of the same ingredients. The differences are that the recipe we use does not call for almonds or garlic, but does call for sour cream in addition to the mayonnaise, sliced olives, and diced pimentos. I always use a mixture of cheddar and jack cheese and never measure anything out–just dump everything in a bowl and mix to the desired consistency and taste. Always a hit and when I made it for my staff at work, they all wanted the recipe. Love this dip!
Kathy, do you use green olives, or black olives? I’m assuming green because of diced pimentos? Thank you.
Instead of mayo, can you use yogurt, cream cheese, sour cream, etc?
We only use Miracle Whip so has anyone every used salad dressing instead of Mayo. Does it really make a big difference?
No,no,no! Miracle Whip has a tang that Mayo didn’t have. Don not use Miracle Whip for this dip.
Also wondering if you could use Greek yogurt rather than the mayo? Have someone coming over that HATES mayo but this looks delicious.
I have one that HATES MAYONNAISE and I make the dip and he never knows what’s in it and eats the heck out of it I just laugh he tells me all the time to bring the dip