Bacon, sharp cheddar, and toasted almonds go into this creamy million dollar dip — just 0.7g net carbs per serving. A two-hour fridge rest is all it takes, and every time we have people over, the bowl comes back empty.
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. Six ingredients, no cooking, and it vanishes faster than anything else I put out. The combination of mayo, sharp cheddar, real bacon, slivered almonds, green onions, and garlic powder 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 3 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.
Why is it called Million Dollar Dip?
The original recipe was published as ‘almond-bacon-cheese spread’ in Helen Corbitt’s Cookbook. It was served in the Zodiac Room at Neiman Marcus in Dallas, which is where the name Neiman Marcus dip stuck.
Today most people know it for the million dollar flavor, not the department store. I’ve seen it called crack dip, almond bacon dip, and about five other names depending on who’s sharing it. The recipe itself is basically unchanged from the original.
Variations worth trying
I’ve tested most of these swaps myself, and they all work.
Bake it warm: Spread the dip in an oven-safe dish and bake at 350 degrees for 15-20 minutes until bubbly. Add the almonds and green onions after it comes out so they keep their crunch. I do this for game day sometimes, and it goes fast.
Sour cream swap: Replace half the mayo with sour cream for a tangier version. I’ve done this when I wanted something lighter, and the flavor still holds up.
Other cheeses: Colby Jack gives it a milder flavor. Pepper Jack adds heat without needing jalapeños.
Crushed pork rinds: Fold in a handful instead of (or along with) the almonds for extra crunch. Pairs well with the bacon.
Different nuts: Chopped pecans or walnuts work. Pecans in particular toast well and have a richer flavor.
Cream cheese base: Mix equal parts cream cheese and sour cream instead of mayo for a thicker, keto-friendly spread you can pipe onto celery or cucumber rounds.
Seafood version: Fold in about half a cup of lump crab or diced shrimp. I keep the portion small so it complements rather than takes over.
Spicy kick: A few minced jalapeños or a dash of cayenne. If you like heat, my keto jalapeño poppers use a similar cheese-bacon base with more fire.
Tips from making this dozens of times
These are the things I do every single time, based on more batches than I can count.
Toast the almonds first. Dry pan, 3 minutes, just until they smell nutty. I’ve tested raw vs. toasted side by side, and raw almonds soften up after an hour in the mayo. Toasted ones stay crunchy even after overnight refrigeration.
Grate your own cheese. Pre-shredded bags have cellulose or starch coatings that prevent clumping, and you can taste it in a cold dip. A block of sharp cheddar takes 2 minutes to grate and the difference is worth it.
Use quality mayo. It’s the largest ingredient by volume. If I’m using something I wouldn’t eat on a sandwich, the whole dip suffers.
Go overnight, not just two hours. The minimum chill time is 2 hours, but I’ve made this enough to know that the overnight version is a different dip. The green onions soften, the garlic distributes, and everything tastes more pulled together.
Bake the bacon on a sheet pan. I line a baking sheet with foil, bake at 400 degrees until crispy, and crumble once it cools. Less mess than stovetop and more even results.
How to serve this dip
I always set out a mix of dippers so everyone finds something they like.
For vegetables: celery sticks, bell pepper strips, cucumber rounds, and thick-cut carrot sticks.
This dip is one of my go-to additions to a keto charcuterie board. I bring it to cookouts, set it out for game day, and keep a batch in the fridge during the holidays. It sits well at room temperature for about two hours, which is usually how long it lasts before it’s gone.
Storage and make-ahead tips
I keep leftovers in an airtight container in the fridge for up to five days. If the dip sat out at room temperature for the full two hours during a party, I shorten that window by a day.
For make-ahead, I mix everything the night before and cover it tightly with plastic wrap. Overnight refrigeration actually improves the flavor, so making it ahead isn’t a compromise. It’s how I prefer it.
Give it a good stir before serving if it’s been sitting for a day or more. The mayo can separate slightly at the edges, but it comes right back together.
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.
In a medium bowl, combine mayonnaise, shredded cheddar cheese, crumbled bacon, almonds, green onions and garlic powder. Stir to combine.
2
Refrigerate
Cover and refrigerate for at least 2 hours to set.
Nutrition
Per serving: 1/4 cup dip
Calories
310
Fat
30.4g
Protein
7.3g
Total carbs
1.5g
Net carbs
0.7g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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 3 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, and garlic powder. My version is naturally low carb since the original recipe doesn't have any high-carb ingredients to begin with.
What is a million dollar dip?
Million dollar dip is a cold party dip made from mayonnaise, sharp cheddar, crumbled bacon, slivered almonds, green onions, and garlic powder. There is no cooking. I mix it in about 3 minutes, chill it at least 2 hours, and serve it with sturdy dippers. It started as Helen Corbitt's almond bacon cheese spread, served at Neiman Marcus, which is why some people call it Neiman Marcus dip.
How long does a million dollar dip last?
I keep it in an airtight container in the fridge for up to five days. At a party it can sit out for up to two hours before it needs to go back in the fridge, since it is mayo based. If it sat out the full two hours, I shorten the fridge window by a day.
Party dip is genuinely what I grieved most when I went keto, which I realize is a weird thing to say when pasta exists, but standing at someone’s counter with nothing to grab has this quiet social awkwardness to it and I had just written it off as a me problem. First time I made this one and the bacon and sharp cheddar actually came through in a way that tasted right, I cried a little. Telling the internet that now apparently.
Not sure the garlic powder is pulling its weight against 1.5 cups of mayo. The dip itself is solid, cheddar to bacon ratio is right, and if you wait the full two hours the texture comes together in a way that actually holds on a chip. Just felt like it needed one more garlic punch. I used a small pressed clove on batch two and it’s the version I’ll keep making.
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.
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.
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.
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.
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.
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.
I’ve made this twice, and the second batch was so much better that I went back to figure out what I’d done differently. Turns out I toasted the slivered almonds in a dry pan before mixing them in, and I won’t skip that step again. They went from tasting like an afterthought to actually tasting like part of the dip. I also let mine sit overnight instead of just the two hours, and the green onions mellowed out so everything tasted more pulled-together. I’d cut the mayo back to about a cup and add a little extra cheddar; the full 1.5 cups felt like too much. That small adjustment got it exactly where I wanted it.
The almonds almost made me skip this. Slivered almonds in a cheese dip just didn’t make sense to me, and I came real close to leaving them out. Made it for game day exactly as written and they’re the reason the dip works. Without them it’s mayo and cheese. Leave them in and there’s something to it.
