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
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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.
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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
I thank you for this recipe ‘ I had this recipe from my Aunt and believe it or not but someone helped themselves to my copy at a baby shower. I thought about wishing them bad luck. But I just hope they lose it. I am so happy to get this recipe again and I’m making copies this time. Great dip. Thanks.
I make this but use as a spread or mix bake potato with it then return potato to bake again. I only use mayo, cheese and green onion. I been making this since I was 17. It’s a crowd pleaser and you’ll take your bread tray home empty every time you take to a party.
I just finished making this dip for the first time. I did not have slivered almonds, but I had a container of the toasted sliced almonds for salads. Great substitute It is tasty as is, but I’m sure the refrigerated dip will be even better by this evening. Thanks for an easy and delicious appetizer recipe.
WAS WONDERING HAS ANYONE TRIED THIS WITHOUT ALMONDS? CAN’T HAVE NUTS.
I have made it without both almonds and green onions and EVERYBODY loves it❤️
I’ve made This dip three times for family get together’s. Everybody loves it it’s so easy to make
Mayo or miracle whip
Mayonnaise
I am making this recipe today. Adding some things. Lobster for bacon bits. Adding sour cream. Maybe a touch of wine.
This is funny that it is a dip. This what I use to make my cheese bread. I don’t see why it wouldn’t work as a dip. I Butter a loaf of french bread with butter and then top with this dip. bake at 350 for 15 mins and then broil for about 3-5 mins. You have to keep an eye on it. You just want the top to brown a little and be bubbly. Great potluck item and it goes over very well.
Sounds absolutely wonderful, am having cards soon and thought this would be different than what we generally have, nice to have a new recipe. Wondering if you could use garlic powder instead. Thanks for this recipe. Have not made this eat but know it will be a hit so did give it 5 stars. Think I will only put our half at a time as we nibble all evening. Wondering if Hellman’s Mayo would do the trick can anyone help with this. 🌹
Don’t use Hellman’s! Use Best Foods. And don’t use garlic powder. Use Fresh garlic! Mince it well. Use a spatula.
LOL. Hellman’s and Best Foods are the same. Just different names whether you’re east or west of the rockies.
Thank you Sheree – I had to laugh when I saw that – I’m in Missouri – it’s Hellmans. Back home in Oregon, it’s Best Foods. LOL
I want to make this with crab – does anyone know if that would work, before I make an inedible dip? 🙂
And how, exactly, are we supposed to rate this before we make it??? 🙂
I can’t wait to try this but will wait to mix in (real) bacon till just before serving. It stays crisp that way!
Everyone- miracle whip is a Salad dressing.
Mayo by hell man’s is mayo. You don’t use
Miracle whip when recipe ask for mayo.
Can it be made the day before?
Would it be not as tasty if I leave out the bacon for vegetarians?
Hey Niki! I think the bacon does really help with this recipe; it might be bland without it. There are a couple of vegan bacon brands you could try, though I haven’t cooked with them myself. I’m sure you could ask for recommendations at the store (even if it’s just the brand that’s most popular).
If there is any leftovers, it makes a wonderful grilled cheese sandwich.
Delicious!!! I use roasted garlic and a squeeze of lemon juice, plus salt and pepper. OMW!!so good. I used half mircle whip and and half Hellman’s. I just used what I had on hand. Definitely keeping this recipe.
What do you consider a serving size and approximately how many servings in this recipe?
I made this dip and thought it was terrible!
Oh no I’m aboit to make this! What was it that you didn’t like?
I make this dip with Sour Cream (no mayo) and ranch dressing powder. I serve it with club crackers and it is a big hit.
Some of the recipes I have seen call for 8 oz of cream cheese what is your take on this ? I’m just afraid that it’s going to be too creamy.
This replaced my usual nacho dip this year. I whipped about 4oz of cream cheese and added it in….wanted more of a spread. It was a huge hit on Christmas Day. No one missed the nacho dip
I have the real, original Helen Corbitt’s Cookbook. Printed in 1963, I have used it for years. This recipe is on page 3.
FYI:
The original calls for: American Cheese, 1 T. green onion or chives, 2 strips bacon, 1/4 C. roasted unblanched almonds, the mayo (1/2 C) and salt.
NO garlic.
I made three dips for a NYE party, and this is the only one that people didn’t like. I tried it, and disliked it, too. The almonds are just bizarre. There’s no reason for them. I actually had to add seasoning because it was so bland. It’s gloopy and tasteless. Save your money and eat a tablespoon of mayo, instead. It’s a fail, and I won’t make it again.
I just saw this recipe today and I would like to know if I can use other ingredient in a place of mayonnaise?
Thanks!!
I would guess sour cream or even plain yogurt – just add some additional seasonings. I was going to make this today and use half mayo and half sour cream. Maybe a little softened cream cheese, too.
I would definitely use at least half mayo half sour cream/Greek yogurt…all mayo is just too much…had to add a couple Tbls of dry ranch mix to cover the overwhelming taste of mayo…other than that is pretty good
I make similar dip and use just sour cream. It’s delicious.
I make with half mayo and half cream cheese ranch powder and whole kernel corn.
Yummy, star of potluck today!
Can I use Miracle Whip
I’m saying that as a miracle person. Yes everyone always says oh you will ruin it. But every time I go ahead and use it and end up loving it. Just sayen
I made this and threw it out. WAY to much mayo. I honestly think it would have been better using cream cheese.
I agree. Way too much mayo. Still too much even after adding another cup of cheese.
My stomach can’t handle raw onion. Can an herb be substituted for the onion. ( like basil, cilantro, parsley, etc)
I have a recipe similar to this that I follow and it uses 4 oz of cream cheese in addition to this and real bacon but other than that the recipe’s the same and it turns out really well!
Poking forward to receiving the recipes.
I just made this for the Super Bowl Game tomorrow but for a crowd you will have to double the ingredients. Taste really good. I used just Miricle Whip as we are not Mayo people
Love, love this dip!!! I added Cavender’s seasoning, garlic salt, red pepper, and Tony’s. Didn’t measure, just added small amounts to taste!!! It was delicious!!!
I have been making this for a number of years and spoon it onto sliced french baguette and bake it in the over @ 350F for until the cheese melts a little – serve them warm- I’ve always called them Mary Vickers.