Million Dollar Dip
Published October 9, 2022 • Updated March 15, 2026
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I make this keto dip every time we have people over, and the bowl comes back empty. Bacon, sharp cheddar, toasted almonds, and a two-hour fridge rest are all it takes.
I started making this million dollar dip about five years ago when a reader sent me the original recipe, and it has been in my regular rotation ever since. Five ingredients, no cooking, and it vanishes faster than anything else I put out. The combination of mayo, sharp cheddar, real bacon, slivered almonds, and green onions is simple. But something happens when they sit together in the fridge. The flavors lock in and the textures balance out in a way that keeps you reaching back for more.
I bring this to every potluck, game day, and family gathering because it takes about 5 minutes to throw together and I have never once brought leftovers home. People who say they don’t like cold dips end up standing over the bowl. I think it’s the slivered almonds that catch people off guard. Nobody expects that crunch in a cheese dip.
The biggest lesson I’ve learned from making this dozens of times is that toasting the almonds changes everything. I toss them in a dry pan for about 3 minutes, just until they smell nutty, then fold them in. They hold their crunch even overnight in the fridge. Raw almonds soften up after an hour in the mayo. Toasted ones don’t. Readers in the comments have confirmed the same thing over and over, and it’s a step I never skip now.
I set this out with keto Cheez-Its or cut vegetables. Anything sturdy enough to scoop works well.
One ratio adjustment I’ve landed on after making this over and over: pulling back to about 1 cup of mayo and adding extra sharp cheddar gives you a cheesier, more balanced dip. The original 1.5 cups is good (it’s what I published), but if you find it heavy, this tweak works. I’ve served both versions to the same people, and the cheesier one gets more compliments.
I’ve also tested what commenters keep saying about the overnight chill. Two hours is the minimum, but overnight is genuinely better. The green onions mellow, the garlic distributes evenly, and the whole thing tastes more cohesive. If I’m making this for a party, I always mix it the night before.
For more dips to round out a party table, I’d pair this with my bacon jalapeno popper dip or the keto taco dip. Between the three of them, nobody asks what’s for dinner. And since the original recipe is naturally low in carbs with no swaps or modifications needed, it fits right in with everything else I serve.
How to make million dollar dip
I love that there are only two steps to this low carb recipe, and neither one requires turning on the stove.
- Combine the dip ingredients in a medium bowl: mayonnaise, shredded sharp cheddar, crumbled bacon, slivered almonds, sliced green onions, and garlic powder. I stir with a spatula until everything is evenly distributed.
- Cover and refrigerate for at least 2 hours. I push for overnight when I have the time because the flavor difference is noticeable.
What goes into this dip?
Everything here is a standard grocery store ingredient. Nothing exotic, nothing hard to find.
- Mayonnaise: This is the base, so quality matters. I reach for avocado mayo most of the time. Duke’s works great too.
- Sharp cheddar cheese: I always grate my own off a block. Pre-shredded cheese has anti-caking fillers that change the texture, and you can tell the difference in a cold dip like this.
- Bacon: Cook and crumble your own for the best flavor. I bake mine on a foil-lined sheet pan at 400 degrees for even crispiness. Pre-made bacon bits work when I’m short on time, but fresh bacon is better.
- Slivered almonds: These are the ingredient people want to skip, and they shouldn’t. The crunch against the creamy base is what makes this dip more than just a cheese spread. I toast mine in a dry pan for about 3 minutes first.
- Green onions: Slice just the green parts, thin. They add a mild bite and a pop of color.
- Garlic powder: A little goes a long way. I use about half a teaspoon. Fresh minced garlic works too, but the powder distributes more evenly in a cold dip.
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Ingredients
1 ½ cups mayonnaise -
8 oz shredded cheddar cheese
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½ cup cooked crumbled bacon or bacon bits
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½ cup slivered almond
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5 green onions, sliced (green part only)
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½ teaspoon garlic powder
Step by Step Instructions
Step by Step Instructions
Combine ingredients
In a medium bowl, combine mayonnaise, shredded cheddar cheese, crumbled bacon, almonds, green onions and garlic powder. Stir to combine.
Refrigerate
Cover and refrigerate for at least 2 hours to set.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make this dip ahead of time?
I actually prefer making it ahead. The minimum chill is 2 hours, but when I mix it the night before, the green onions mellow out and the flavors come together in a way that the 2-hour version doesn't match. I make mine 12-24 hours in advance for parties and it tastes noticeably better.
How long can I leave this dip out at a party?
I leave it out for up to two hours. After that, it needs to go back in the fridge since it's mayo-based. In my experience, two hours is plenty because it rarely lasts that long on the table.
Can I freeze this dip?
I've tried it, and I wouldn't recommend it. The mayonnaise gets a weird grainy texture when it thaws, and the almonds lose all their crunch. I'd rather mix a new batch in 5 minutes than deal with defrosted mayo.
Can I serve this warm as a baked dip?
I've baked it at 350 degrees for about 15-20 minutes until it gets bubbly on top, and it works really well. The cheese melts into the mayo and creates this rich, warm base. My one tip: hold the almonds and green onions back and scatter them on top after baking so they keep their crunch.
How do I keep the almonds crunchy if I'm making this the night before?
I toast them in a dry pan for about 3 minutes before folding them in. That's the key. I've tested raw vs. toasted side by side, and raw almonds get soft after an hour in the mayo. Toasted almonds hold their crunch through overnight refrigeration. It's a small step I never skip now.
Can I use sour cream instead of mayonnaise?
I've swapped half the mayo for sour cream and it works well. It makes the dip tangier and a bit lighter. The full swap (all sour cream, no mayo) changes the texture too much for my taste, but the half-and-half ratio is solid if you find the original version too rich.
What's the difference between this dip and crack dip?
They're essentially the same recipe with different names. I've seen it called crack dip, Neiman Marcus dip, almond bacon cheese spread, and a few other things depending on who's sharing it. The ingredients are the same: mayo, cheddar, bacon, almonds, green onions. My version is naturally low carb since the original recipe doesn't have any high-carb ingredients to begin with.
tasted it fresh and then two hours later. totally different.
Fresh green onions are sharp. Give them a couple hours and they mellow completely. Overnight is even better.
Oh nice, making it Saturday for Sunday then.
I've made versions of this dip for years using different recipes, and the toasted almonds are what separate this one from everything else. Most I've tried are just mayo and cheddar, but that crunch against the soft cheese and bacon is something none of the others had. The two-hour fridge rest matters more than I expected, too. Made this for a pool day last weekend, and the bowl was scraped clean before the burgers were even off the grill.
Before the burgers are even done - that's the goal. When I make it for a crowd I always up the green onions. Cuts through the richness.
Made this twice now for backyard cookouts and it's gone before anything else hits the table. Already planning to triple the batch next month. My question's about the almonds. Both times I mixed everything together before the two-hour rest, and by the time I set it out they'd gone soft from sitting in the mayo. Which, I knew that was going to happen. Moisture and crunch don't mix, and I've run into it with layered dips before. The recipe says combine all ingredients so I followed that, but I honestly can't tell if you're supposed to hold the almonds back and fold them in right before serving, or if two hours actually isn't long enough to soften them that much. Because when the crunch is there it really is a different dip. Don't want to keep getting that wrong on something this good.
Toast them first. Three minutes in a dry pan before they go in. Once they're toasted they hold up fine even overnight. Or fold them in right before you set the bowl out if you want to guarantee the crunch.
Brought this to a spring cookout and the toasted almonds were what everyone kept picking at. One friend literally dug through the bottom of the bowl just for the last few almonds. I've made plenty of mayo-based dips but that crunch against the cheddar and bacon hits different. Doubling the batch next time.
The almonds sink as it chills, so by the time you're scraping the bottom you're hitting a concentrated layer of them. Sneaky. Your friend found the jackpot. When I double it I make two separate batches instead of one huge bowl. Easier to stir, and you can keep the second one cold while people work through the first.
Made this four or five times now, and last batch I toasted the almonds separately before mixing them in. The crunch holds up so much better after the two-hour fridge rest, instead of going soft.
Yeah, raw almonds just surrender in mayo after an hour. Toasted ones actually hold up overnight.
I've tried a bunch of keto dips over the past year and most of them taste like mayo with stuff in it. This one is different, the toasted almonds change the texture in a way I wasn't expecting. Would add a little more bacon next time, but it's the best version I've found.
More bacon, always. The almond crunch after two hours in mayo is the part nobody sees coming.
Swapped the slivered almonds for toasted pecans and the extra sweetness rounds the whole thing out in a way I prefer. The two-hour fridge rest is not optional (tried to serve at 45 minutes once, and you'll know why it matters). Only thing I'd dial up is more bacon, but that's just me.
Pecans read sweet-savory in a way almonds don't, and with sharp cheddar that actually tracks. And the 45-minute version, yep, it's basically just mayo with chunks in it.
I'll be honest, slivered almonds mixed into a cold dip seemed like a weird call. I've made a lot of party dips and nuts are usually a topping situation, not stirred in. Made it anyway because I had everything on hand and needed something for a cookout last weekend. Two hours in the fridge and I cut into the bowl, and the almonds had softened just enough to lose that raw crunch but still had some structure left. The fat from the mayo and cheese kind of absorbs into them. It works in a way I genuinely didn't anticipate. Going back for thirds before anyone else arrived, which tells you what you need to know.
That fat absorption is the whole thing. Toast them 3 minutes in a dry pan first if you want more structure next time. Raw almonds always soften in the mayo.
Used smoked gouda instead of cheddar and the smokiness with the bacon had me standing over the bowl with a spoon at 11pm.
Gouda melts way smoother into the mayo. Bacon smoke plus cheese smoke, that bowl never had a shot.
I swapped the slivered almonds for roughly chopped smoked almonds and the smokiness plays off the bacon in a way I didn't expect. One change after the first batch: I stir them in right before serving instead of at the start. Two hours in the fridge makes them go soft. Crunch is the whole point. If you're making it ahead, keep the almonds on the side.
Smoked almonds on top of bacon smoke. Never thought to layer them but I can see it. Keeping them out until serving is what I do with the toasted version too.
I've been making a cream cheese version of this for years and always figured that was just the better base. Mayo seemed like it would be too heavy, or just taste like a mayonnaise bomb. Made this last Saturday (finally gave in) and now I kind of want to retire my old recipe card. The mayo actually makes it lighter and easier to scoop, which I didn't expect, and the slivered almonds add a crunch my cream cheese version never had. Tried a bite right after mixing and then again after two hours in the fridge. Not even close. Already sent the link to two people.
Mayo keeps the almonds near the surface. Cream cheese buries them. Two hours is when everything locks in.
I make a double batch every Sunday and the almonds stay crunchy through day four. The two-hour rest is actually understated, make it the night before and the flavors are completely different by Sunday afternoon.
Four days of crunch is better than I expected. I've never had leftovers long enough to test it.
Made this for a spring dinner with the in-laws last week. My father-in-law, who ignores anything without bread under it, went back for a third scoop and then asked to see the ingredient list. When I told him it was mayo, cheddar, and bacon, he just stared at me. The two-hour fridge rest is doing real work here (the texture tightens up, almost spreadable like a pate), and I think that's the part people can't place.
He's not wrong about the texture. I've had it overnight and it gets even tighter, closer to a spread than a dip at that point. Two hours is the minimum but next-morning is different.
Toasted the almonds in a dry pan before folding them in, and they stayed crunchier through the two-hour refrigeration than I expected. Small change, noticeably better.
Dry pan right before folding in is exactly what I do. Raw ones give up after an hour in the mayo.
My husband is not a dip person, so when he pulled up a chair and just stayed there, I knew something was different. He kept asking what the crunch was. The slivered almonds completely got him.
Ha. The almonds do that. Nobody expects to be stopped by the crunch in a cheese dip.