Tuesday, June 11, 2019

Million Dollar Dip – Worth Every Penny

When I heard there was a recipe called million dollar dip, I knew it was something I had to try, especially since it was invented by a fellow upstate New Yorker, named Helen Corbitt. Apparently, the original name was Neiman Marcus dip, which at some point evolved into million dollar dip, although I’m not exactly sure when, or why. I’m guessing Pinterest had something to do with it.

Whatever the reason, I do like the new name better, and not just because recipes shouldn’t be named for department stores, but also because million dollar dip is so darn accurate. I’ve had more than a few cheese-based dips in my day, but this is, by far, the richest one I’ve ever enjoyed. I mostly credit the semi surprising addition of almonds, which makes sense, since that’s the best part of any holiday cheese ball. Yes, I’m that guy at the party who whittles off all the crushed nuts it was rolled in.

By the way, I wanted to expand on a cryptic tip I gave during the video, when I said to use a sharp knife for the green onions, so they taste better. The reason is, if you use a dull knife to slice or chop onions, you’ll be crushing instead of cutting, which releases volatile sulfuric compounds, and makes the flavor much harsher.

In fact, I have a theory that most people who don’t like onions, had parents who used dull knives to cut onions when they were kids. If that’s you, go buy a sharp knife, and give them another try. That aside, this dip is extremely simple to make, profoundly satisfying, extremely addictive, and sure to be a huge hit at your next party, which is why I really do hope you give it a try soon. Enjoy!

Ingredients for about 3 cups of Million Dollar Dip:
1/2 cup chopped crisp-cooked bacon (6 to 8 slices)
1 1/2 cups mayonnaise
8 ounces sharp cheddar cheese
1/2 cup slivered almonds, very lightly toasted
1/2 cup thinly sliced green onions
pinch of cayenne


Unknown said...

Looks delicious and decadent. Will have to try it for Fathers Day

Spark said...

Making this for Father's day this weekend!

CurtisR said...

Chef, if this dip is as good as you say, I'm going to double my investment and make a TWO MILLION DOLLAR DIP and then donate it to charity.

All thanks to you, man. You're the dream that keeps us all going. In an America where division is common, you're the link to keep us together.

Unknown said...

In the video you mentioned a dip that was the same recipe but incurred a name change, I couldn't make out what you said. What was that dip?

Wanda Hansen said...

Looks amazing...can't wait to try it ! I'm a recent subscriber and enjoy your recipes and your sense of humor..lol..thanks and best wishes from Ontario, Canada.

Papa_billyjr said...

Thanks Chef, that looks delicious.

FSB said...

Not just "buy a sharp knife" ... KEEP it sharp!

rodentraiser said...

I think I'll try this but with sour cream added to the mayonnaise, unless someone can tell me if that's not a good idea.

Ann M said...

AWESOME!!!!!! So many layers of flavor, its hard to stop eating it. I can't wait to make it for a party. THANKS Chef John.

d.c. said...

Oo, I’m excited for a dip without cream cheese! Yay!

Wayne Gordon said...

If you're peckish
and you have a food wish
then you need to make this dish
and put it on a Ritz

If you please
use lots of cheese
Mayo, almonds and bacon bits
(hey man, don't forget the cayenne!)
and put it on a Ritz

High hats, white spats and arrow collars
this dip tastes like a million dollars
Oh this dip is gonna make you holla'
when you put it on a Ritz

but wait
first refrigerate
it's gonna taste great
hang out and salivate
before you put it on a Ritz

Have a fabulous Father's Day!!!

Ynot said...

Not sure where to leave my Food Wish so I will do it here, Battered and deep fried Cheese Curds, I've tried to make these but the cheese melts out before the batter browned, please help,. Thank you.

Unknown said...

Looks simple to make. I sure will give it try. I have guests coming over in a week they're in for a big-treat.

Lisa said...

Hi Chef, can you do a really good cheese-cauliflower side dish?

Big Al said...

This is a keeper —- Substituted 1/4 C Miracle Whip and 4oz Pepper Jack cheese. Omg was this good

Unknown said...

This looks fabulous! I am going to surprise my guests on the 4th of July with this one!

rickki6 said...

I cannot wait to make this....then eat it all !

Guest said...

Hi! Great recipe and video as always!
I've got one simple question - can I use regular, not blanched almonds instead of the blanched ones? I guess I could, but I'm not sure wether the peel won't start coming off and get messy as I roast them, so want to make sure.

mom of chef said...

The name change from Neiman- Marcus to Million Dollar Dip because, as anyone who gets the Neiman-Marcus catalogs in the mail knows, you have to be a millionaire to shop there.

Vegetarian that loves Chef John said...

Dear Chef, I'm going to make this with Bacos (I know) for a vegetarian version. Are you going to hate me til the end of time?

Chris K. said...

Made this to bring to a cookout over the weekend and - big surprise - it was a HUGE hit. Probably because there were no weird food allergy people in attendance. You know who I mean.

In my experience it's not often that party goers fight over access to a dip, but in this case it was deeply satisfying. And it paired very, very well with the smoked porchetta roast.

Aznsmazn said...

Hi Chef, I've loved your work for many years and have tried many of your recipes which my family loves and devours.
For this one, I followed the recipe EXACTLY (I.e. no salt added) but it's just too salty to eat and no one else is eating it either.
I don't like to waste, is there any way to salvage this and cut the saltiness?

RobertMat said...

Hi Chef, I made a double batch for an office party using only the best quality ingredients, cutting my green onions with a razor sharp knife as directed. I was horrified when I first tasted it; it tasted like salty cheesy mayonnaise! But after a few hours the flavors developed beautifully and people absolutely dove on it. Not a smear was left :-)