Neiman Marcus Million Dollar Dip

Just give it five minutes in one bowl, and watch it vanish before anything else hits the table. That is the short version of what million dollar dip does at every party I bring it to.

No cooking, no timing, no anything except mixing. Just mix together shredded cheddar, crumbled bacon, chopped green onions, slivered almonds, and some garlic mixed with mayonnaise, and served with crackers and raw veggies.

Here’s what I make on the Neiman Marcus Million Dollar Dip that’s been going around the cookout tables for decades, and there’s a reason it keeps coming back.

What Makes This Dip Different From a Basic Cheese Spread

That is one of the first things people mention when they talk about why this location is better than the supermarket equivalent.

This dip has all the usual ingredients like mayo, cheese, and bacon. The sliced almonds, however, add an unexpected crunch that works really well! The almonds are subtle, so you won't really taste them. The added firmness gives each scoop something different.

The other thing this dip has going for it is that it only gets better as it sits. Fresh-mixed is okay but the fridge for a hour is better. Made the morning of a party and chilled until party time is the best.

Million Dollar Dip Ingredients — What Each One Is Doing

Mayonnaise

Full-fat mayo is what keeps the dip creamy without allowing it to get watery. Light mayo is more likely to get watery as it sits. Greek yogurt or sour cream can change the flavor and structure of the dip, so don’t substitute it here!

Hellmann’s and Duke’s are both great options! Any full-fat mayo that you usually have in your fridge will work.

Shredded cheddar cheese

Standard shredded cheddar cheese — not finely shredded. Ideally, you can avoid pre-bagged cheese. The anti-caking powders used in packaged cheese keep it from blending smoothly with the mayonnaise. For the best texture, use block cheddar from home.

Go sharp! Sharp cheddar has a lot more taste than mild.

Bacon

Cooked and crumbled. I typically source the pre-cooked bacon crumbles from the salad topping aisle since it delivers the same outcome without the hassle of pan-cleaning. Plus, they’re already sized appropriately. If you are making bacon from scratch, ensure it has completely cooled before mixing it in. The combination of warm bacon and cold mayo results in a weird texture.

Bacon should be tasted in every scoop – use a generous amount.

Sliced almonds

That is not up for debate. They do not have much in terms of flavor. It is hardly even a predominant almond flavor. It is more for a crunch that other ingredients do not replicate. Sliced almonds (thin) are better than slivered (thicker). If you have slivered, then chop them up a little.

Sunflower seeds can be substituted for nuts at some table. They still get close although they are not identical.

Green onions

Dice both the white and green parts. They add a mild onion flavor to the dip, which balances the richness of the mayonnaise and cheese. Do not replace them with yellow onions; their raw taste can be too harsh and dominate the other ingredients.

Minced garlic

Only half a teaspoon is needed. It adds some background depth without turning this into a garlic dip. You can use jarred minced garlic— no need to mince fresh garlic for something like this. The flavor mellows and settles after chilling anyway.

How to Make Neiman Marcus Million Dollar Dip

Step 1: Get your ingredients ready

Chop the green onions and, if using cheese from a block, shred it. Make sure the bacon is fully cooked, cooled, and crumbled. If there are any large pieces, break them apart. Bacon should be evenly distributed though all the ingredients, not just one lucky scoop.

Step 2: Mix everything together

Put the mayo in a medium bowl. Add the cheddar, green onions, garlic, and bacon, and mix until everything is evenly distributed so the cheese and bacon aren’t all on one side.

Finally, fold in the sliced almonds. Be gentle when stirring this in so they don’t crumble.

Step 3: Taste before you chill

If you want to try some of the dip before you cover it, do it now. You may not need to add any because the bacon and cheese have enough salt. If the dip tastes too garlicky, that will chill and mellow out. If the dip tastes flat, sometimes just a little more garlic and a pinch of salt usually helps.

Step 4: Chill and serve cold

Before serving, cover the bowl and put it in the refrigerator for at least 30 minutes. It can also sit in the refrigerator up to 24 hours ahead of time, as the flavors will meld and deepen during this time. When ready to serve, transfer the dip to a shallow serving dish. Crackers or veggies can be put out to serve with the dip.

The One Thing Most People Get Wrong

Including the almonds too far in advance. If you are preparing this more than a few hours ahead, hold off on stirring the almonds in. They will soften overnight in the dip and the crunch, which is the whole point, disappears.

Everything else can go in the day before. Just hold the almonds for now.

What to Serve With Million Dollar Dip

The classic pairings are Club crackers or Ritz. With the buttery taste, it blends well with the bacon and cheddar. But this dip is great with:

• Raw vegetables: Carrots, cauliflower, celery, cucumber rounds, and bell pepper strips all hold up well and add a fresh contrast to the richness of the dip.
• Pita chips: Sturdier than crackers and good for bigger scoops.
• Pretzels: The saltiness plays surprisingly well against the cheddar and bacon.
• As a spread: Spread it on a burger bun instead of condiments. My husband discovered this by accident and it’s genuinely worth doing.

Four Ways to Change It Up

The base recipe is the one I always return to. But these variations are all worthy of trying:

• Add heat. A few dashes of hot sauce or a pinch of cayenne. Start small — the heat intensifies after chilling.
• Swap the cheese. Pepper jack adds heat and works well here. Smoked gouda makes a deeper, more complex version worth doing once.
• Add cream cheese. Blend in 4 oz of softened cream cheese with the mayo for a thicker, richer dip. It has to be genuinely room-temperature soft or you’ll have lumps.
• Ranch-style. Stir in a tablespoon of dry ranch seasoning mix for a tangy herb note. My teenagers prefer this version, which tells you something.

How Long It Keeps and Why Day Two Is Better

You can keep this dip in an airtight container in the refrigerator for 3-4 days. It may lose some of its crunch, especially the almonds, so if you want it crunchier, serve it within the first day or two.

Cheese absorbs some of the mayo after sitting overnight. If the dip looks dry, that’s totally normal. To make the dip look fresh again, just stir in a tablespoon or two of fresh mayo, and it will come right back together.

Don’t freeze this dip. If you freeze dips with mayonnaise, it will look separated and will not get better once you thaw it out. Since it only takes 5 minutes to make, there really is no reason to freeze it.

Million Dollar Dip FAQ

Why is it called Neiman Marcus dip?

Origin can be slightly cloudy. The name is often linked to a recipe said to have been served at, or inspired by, the Neiman Marcus department store — akin to the infamous Neiman Marcus cookie legend. Whether the association is true or simply a case of well-traveled word of mouth is up for debate, but the name has certainly stuck.

“Neiman Marcus dip” and “million dollar dip” are synonymous and refer to the same thing.

Can I use Miracle Whip instead of mayo?

Yes, but it will change the flavor quite a bit. Miracle Whip is sweeter and tangier than mayo, and that sweetness can be weird with the sharp cheddar and salty bacon. It will work if that’s all you have, but the flavor will be quite a bit different than the original.

Can I make this without the almonds?

You’ll still make a good meal, but you will be missing the interesting texture that comes with using nuts. If you’re serving someone with a nut allergy, sunflower seeds provide similar crunch without the allergen concern. You can also use toasted pepitas.

How far ahead can I make this for a party?

24 hours is the best time to prep. After that, the texture begins to change due to the ongoing interaction between the mayo and cheese. If you’re making it two days ahead of time, you can combine all the ingredients (except the almonds) and keep those aside until the day you’re serving it.

Other Dips That Disappear Just as Fast

• Buffalo Chicken Dip — Hot, cheesy, and always gone. A good companion to this one on the same table.
• Jalapeño Popper Dip — Same easy party format, with cream cheese and a little heat.
• Crab Dip with Cream Cheese — Cold, creamy, and just as easy to make ahead.
• Spinach Artichoke Dip — The crockpot version for when you want something warm on the table too.
• Party Party Dip — Another crowd-pleasing dip worth keeping in the rotation.

If you try making this million dollar dip, I want to hear how it goes in the comments! Also, feel free to share how it turned out if you did any of the variations.