Neiman Marcus Million Dollar Dip

This is the dip that disappears first at every cookout. Cold, no-cook, ready in five minutes — cheddar, bacon, green onions, sliced almonds, and garlic all stirred into mayo and served with crackers.

I’ve brought this to more summer gatherings than I can count and the bowl is always empty before anything else on the table.

This is the Neiman Marcus Million Dollar Dip — also called million dollar dip, also called the dip everyone asks you for the recipe after. Here’s everything you need to make it exactly right.

Why This Appetizer Works

• No cooking required. If you use pre-cooked bacon pieces, you don’t even need a pan. Everything goes into one bowl.
• The texture contrast is what makes it. Creamy mayo and shredded cheddar against crunchy almonds and crumbled bacon — every bite has something happening.
• It gets better as it sits. Make it a few hours ahead and the garlic and green onion flavors deepen into the whole dip. Day-of is good. Next-day is better.
• It scales easily. Double or triple it for a big group — the ratios stay the same, no technique adjustment needed.
• Flexible dippers. Club crackers are classic, but carrots, cauliflower, celery, and cucumber all hold up well.

What to Know Before You Start

Use regular shredded cheddar, not the finely shredded kind. The fine stuff tends to disappear into the mayo rather than giving you visible, satisfying shreds throughout the dip.

Sharp cheddar has more flavor than mild — go sharp if you’re choosing.

Real bacon vs. bacon pieces. Both work.

If you’re cooking bacon fresh, let it cool completely before adding it — warm bacon in cold mayo is an odd texture. Pre-cooked bacon crumbles from the salad topping aisle save you a step and the result is nearly identical.

I almost always use them when I’m making this for a party.

The almonds are not optional. They’re what makes this feel like more than just a cheese spread.

Don’t skip them — the thin slice of a slivered almond is specific to what this recipe needs. If you’re serving someone with a nut allergy, sunflower seeds work as a substitute for crunch.

Chill before serving. This dip is meant to be cold.

At least 30 minutes in the refrigerator after mixing lets the flavors settle and the texture firm up. Straight from the bowl it’s a little looser and the garlic can be sharp.

Give it time.

Ingredients

• 1 cup mayonnaise — The base. Full-fat mayo holds together better than light, which can thin out and get watery. Don’t substitute Greek yogurt or sour cream — the flavor and texture will be noticeably different.
• 2 cups shredded cheddar cheese — Regular block-shredded cheddar, not the pre-shredded bags if you can help it. Pre-shredded cheese has anti-caking coating that prevents it from blending the way fresh-shredded does. Sharp cheddar is the best call for flavor.
• 3 green onions, diced — Both the white and green parts. They add a mild onion bite that balances the richness of the mayo and cheese. Don’t substitute yellow onion — it’s too aggressive raw.
• 1 cup bacon, cooked and crumbled — A generous amount and you’ll taste it in every bite. Pre-cooked bacon crumbles work perfectly and save cleanup.
• ½ cup sliced almonds — These add crunch and mild nuttiness. They won’t taste strongly of almond — they mostly provide texture contrast. If you only find slivered almonds (thicker), give them a rough chop first.
• ½ teaspoon minced garlic — Just enough to add depth without taking over. Jarred minced garlic is fine here.

How to Make Neiman Marcus Million Dollar Dip

Step 1: Prep your ingredients

Dice the green onions, shred the cheese if you’re doing it from block, and make sure your bacon is cooked, cooled, and crumbled. Break up any large bacon chunks — you want bacon in every scoop, not one big piece someone gets lucky with.

Step 2: Mix everything together

Add the mayo to a medium bowl, then add the cheese, green onions, garlic, and bacon. Stir until everything is evenly distributed — visible shreds of cheese and bits of bacon throughout, not clumped.

Add the sliced almonds last and fold them in gently so they don’t break into crumbs.

Step 3: Taste and adjust

Give it a taste before refrigerating. The bacon and cheese carry salt, so you may not need to add any.

If the garlic tastes sharp, that’ll mellow with chilling. If the dip tastes flat, add a small pinch of salt and a touch more garlic.

Step 4: Chill and serve

Cover the bowl and refrigerate for at least 30 minutes, up to 24 hours ahead. Transfer to a serving dish, set out your crackers or veggies, and serve cold.

Helpful Tips

• Don’t add almonds too far ahead. If you’re making this more than a few hours in advance, stir in the almonds closer to serving. They soften overnight in the dip and you lose the crunch.
• Serve it cold. This is a cold dip. Mayo will break and separate if heated — don’t try to warm it.
• Use a shallow serving dish. More surface area means easier scooping. A deep bowl makes crackers break trying to dig in.
• Double the batch for a crowd. One batch works for 6–8 people. For bigger gatherings, double it. Same time and effort.
• Garlic intensity varies by brand. Jarred minced garlic isn’t consistent. If yours smells very sharp, start with ¼ tsp and taste before adding more.

Serving Ideas

Club crackers or Ritz are the classic pairing. Their buttery flavor works with the bacon and cheddar. This dip is also 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 well against the bacon and cheddar.
• As a spread: Spread it on a burger bun or sandwich instead of condiments. Indulgent, completely worth it.

Variations

• Add heat. A few dashes of hot sauce or a pinch of cayenne works well. Start small — the flavor builds after chilling.
• Swap the cheese. Pepper jack adds heat. Colby jack is milder and creamier. Smoked gouda makes a deeper, more complex version.
• Add cream cheese. Blend in 4 oz of softened cream cheese with the mayo for a thicker, richer dip. Make sure it’s genuinely softened or you’ll have lumps.
• Ranch-style. Stir in a tablespoon of dry ranch seasoning mix for a tangy herb note that plays well with the existing flavors.

Storage, Make-Ahead, and Leftovers

Make-ahead: Up to 24 hours in advance. The flavors meld and deepen with a few hours of rest.

If making more than a couple hours ahead, stir in the almonds closer to serving so they stay crunchy.

Storage: Airtight container in the refrigerator for up to 3–4 days. The almonds will soften over time.

If the dip looks dry after sitting, stir in a spoonful of fresh mayo — it comes right back together and looks fresh again.

Freezing: Don’t freeze this one. Mayo-based dips separate when frozen and the texture won’t recover after thawing.

Since this takes five minutes to make, there’s no real reason to freeze it.

Frequently Asked Questions

Why is it called Neiman Marcus dip?

The origin is murky, but the dip is commonly associated with a recipe supposedly served at or inspired by the Neiman Marcus department store — similar to the Neiman Marcus cookie legend. Whether the connection is real or just clever word-of-mouth is up for debate, but the name stuck.

“Neiman Marcus dip” and “million dollar dip” are used interchangeably and refer to the same recipe.

Can I use Miracle Whip instead of mayo?

Technically yes, but it changes the flavor noticeably. Miracle Whip is sweeter and tangier than mayo, and that sweetness can feel off against the sharp cheddar and bacon.

If it’s what you have, it’ll work — just know the flavor will be different from the traditional version. Hellmann’s or Duke’s full-fat are the most common choices for this recipe.

Can I make this without nuts?

Yes, and it will still taste good — but you lose the textural contrast that makes the dip genuinely interesting. If you’re serving people with nut allergies, sunflower seeds provide a similar crunch without the allergen concern.

Toasted pepitas work too.

My dip looks dry after sitting in the fridge overnight. What happened?

Totally normal. The cheese absorbs some of the mayo as it sits and the dip tightens up.

Stir in a tablespoon or two of fresh mayo, mix well, and it comes right back together. I’ve done this more than once — it works every time.

How far in advance can I make this for a party?

24 hours is the ideal window. Beyond that the texture starts to change as the mayo and cheese interact over a longer period.

If you’re prepping two days ahead, mix everything except the almonds and shredded cheese, then stir those in the day of serving.

Related Recipes

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