Million Dollar Dip
Published October 9, 2022 • Updated March 1, 2026
An insanely addicting dip packed with flavor
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This low-carb dip recipe is perfect for parties, game day, tailgating, or just to snack on any day of the week. I whip up this Million Dollar Dip and pass it around with a tray of dippers like my favorite crackers, potato chips, or vegetables. This party favorite will be gone before halftime!
Serve up this keto million dollar dip recipe with tortilla chips or crackers for a homemade scoopable option.
This snack is also called the Neiman Marcus dip and includes mayonnaise, real bacon bits, freshly shredded cheddar cheese, crunchy almonds, sliced green onions, and garlic powder. It’s a flavorful party dip commonly found during the holiday season and on the snack table on game night for good reason. You won’t be able to get enough of this delicious dip.
How to make million dollar dip
There are only two steps to make this vintage low-carb recipe.
- Combine the dip ingredients – mayonnaise, shredded cheddar cheese, crumbled bacon, almonds, green onions, and garlic powder.
- For best results, cover and refrigerate for at least 2 hours to set.
What is in million dollar dip?
You can find the ingredients for this easy recipe at your local grocery store or in your pantry at home.
- Mayonnaise: This is the base for the dip. Be sure to use good quality mayo here. Avocado mayo can be used too.
- Shredded cheese: Use sharp cheddar cheese as it has the most flavor, but mild or medium cheddar can be used. It’s best to grate your own cheese to avoid the fillers that are added to pre-shredded cheese. Shredding cheese yourself gives a better texture too.
- Bacon: For the best flavor, cook and crumble your own bacon. For a quick option, use bacon bits.
- Slivered almonds: Almonds add a crunchy texture to this party appetizer.
- Green onions: Thinly slice the green onions for a beautiful presentation.
- Garlic powder: A little garlic goes a long way to making this dish flavorful. Can use fresh minced garlic too.
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Ingredients
1 ½ cups mayonnaise -
8 oz shredded cheddar cheese
-
½ cup cooked crumbled bacon or bacon bits
-
½ cup slivered almond
-
5 green onions, sliced (green part only)
-
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.
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 this dip be made ahead of time?
Yes, it’s even better when it’s allowed to sit in the fridge while the flavors get to marinate and combine.
How long can I leave this dip out at a party?
You can leave the dip out for up to two hours. Then it needs to go back into the fridge to come back down to a safe temperature.
Can you freeze million dollar dip?
Freezing this dip is not recommended. The mayonnaise will have an odd texture when thawed, and it won't be nearly as tasty. It's best to make it fresh when you want a bowl.
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.
Ha. The almonds do that. Nobody expects to be stopped by the crunch in a cheese dip.
Made a small tweak on my second batch that I have to share: I toasted the slivered almonds in a dry pan for about 3 minutes before mixing them in, and the difference was noticeable. They hold a little crunch even after refrigerating overnight, and the nutty flavor deepens in a way that plays really well against the cheddar. I'd also suggest going beyond the 2-hour minimum if you can wait. The flavors meld in a way that makes the overnight version taste noticeably more cohesive.
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.
Toasted the slivered almonds in a dry pan before mixing everything together and it made a real difference. The nuttiness comes through way more and the crunch holds up even after a night in the fridge. Doing that every time now.
Overnight fridge test passed. That's the real proof with this one. Raw almonds soften up by day two, toasted ones don't.
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.
Mayo and cheese is a pretty good description of what you'd have without them. The crunch is what makes you keep coming back to it.