Neiman Marcus Dip (Million Dollar Dip)

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This Neiman Marcus Dip recipe is also known as Million Dollar Dip and that’s a fitting name because it has a wealth of flavor! A creamy dip with bacon, cheese, almonds and green onions, it comes together in minutes and is beyond delish!

Being from Europe I had never heard of this dip until moving the U.S.. And it was actually completely by accident that I stumbled upon it. One day several years ago I was craving a savory, cheesy snack. I opened up my fridge to grab my wedge of Jarlsberg and at the same time noticed some leftover bacon and a bundle of green onions. The wheels started turning and I grabbed those along with the Cheddar and bottle of mayonnaise. Before I knew it I was spreading this mixture onto some crusty baguette slices and enjoying myself immensely. Little did I know until I looked it up that there’s actually a name for this spread – all it needed was the almonds: Neiman Marcus Dip. A nostalgic American classic from the 1950’s.  

What is Neiman Marcus Dip?

It’s a savory spread made with shredded cheese, mayonnaise, bacon, almonds, green onions and spices. This dip was created by New York native Helen Corbitt who served as Director of Food Services at Neiman Marcus’ flagship Zodiac Restaurant in Dallas, Texas (the same Helen Corbitt credited with pioneering Texas Caviar.) She created it for the restaurant in the 1950’s, it was later published in her cookbook, and it has remained a popular classic ever since. It wasn’t long before it picked up it’s second name – “Million Dollar Dip” – because it’s so rich in flavor it tastes like a million bucks. These names are now used interchangeably.

Million Dollar Dip Ingredients

This million dollar dip recipe is made with just a handful of ingredients. Here’s what you’ll need to make it:

• Cheese: Neiman Marcus dip is typically made just with shredded Cheddar cheese but I LOVE the flavor combination of both Cheddar and Swiss. When you’ve tasted it I think you’ll agree. But if you prefer using all Cheddar, that’s okay too. And while you can use pre-shredded, for a better flavor I recommend shredding your own from a block of cheese.
• Mayonnaise: Mayonnaise isn’t the healthiest product around (typically made with soybean oil), and so it’s only on rare occasions that I use it, unless I’m making my own. But it’s one of those things where if I’m going to use it all, I’m going to choose the kind that tastes good (meaning not the ones made with avocado or olive oil). No, it has to be Duke’s or Hellmann’s. We have a saying in Germany: “Wenn Schon, Denn Schon”. Meaning, if you’re going to do it at all, just do it right. All the way. If you like the flavor of the alternative mayo’s, go ahead and use it. Otherwise, use the brands that taste good because it will massively impact the flavor of your million dollar dip.
• Bacon: Hands down I recommend using fresh bacon. Fry it up until it’s crispy, let it cool down, and crumble it up. The flavor difference is huge compared to store-bought bacon bits.
• Almonds: You can use slivered or sliced, but slivered are thicker and will hold their crunch better. If you want the flavor without quite as much crunch, use sliced. And if you really want the almond flavor, you can toast the almonds first in a dry skillet over medium-high heat until they turn golden.
• Green Onions: For flavor, a fresh texture element, and a nice pop of color.
• Onion Powder: For flavor and that nice dose of umami.
• Black Pepper: For flavor and balance.
• Hot Sauce: For flavor and a touch of heat. This is optional or you can add more or less as desired.

Neiman Marcus Dip Recipe

Let’s get started!

Place all of the ingredients in a bowl and stir until combined.

Let the spread chill for at least 2 hours before serving to let the flavors develop.  Let the dip sit at room temperature for 15-20 minutes before serving.

Serve with crackers, corn chips, slices of crispy bread, or raw vegetables.

Enjoy!

For more delicious snacks try my:

• Pimento Cheese
• Hummus
• Baba Ganoush
• Obatzda
• Spanish Deviled Eggs
• Christmas Cheese Ball
• Candied Bacon
• Pistachio Lemon Cheese Balls
• Chicken Liver Pate
• Smoked Salmon Spread
• Pork Rillettes
• Boiled Peanuts
• Membrillo

Originally published on The Daring Gourmet May 7, 2018