Imagine a bowl of silky, tangy cream cheese loaded with sharp cheddar, smoky bacon, crunchy toasted almonds, and a little bite from green onions. One scoop on a buttery cracker and you will understand exactly why this dip earned its fancy name.
This is the dip to make for game day, holiday open houses, potlucks, and any evening when friends drop by. It comes together in about fifteen minutes, can be made a day ahead, and you can serve it chilled or baked until bubbly, depending on the mood.
SaveMy aunt always brought a big bowl of this to family get-togethers, and it was usually the first thing to vanish. I would hover near the table with a pile of crackers, telling myself I would only have one more scoop. Now I make it for my own friends, and the same thing happens every time.
Million Dollar Dip
Ingredients
Creamy Base
Mix-Ins
For Serving
Instructions
- Preheat the oven
Heat your oven to 350°F if you plan to serve the dip warm. Lightly grease a 1-quart baking dish or a deep pie plate and set it aside. If you are serving the dip cold, you can skip this step.
- Cook the bacon
Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, turning occasionally, until deeply golden and crisp. Transfer the slices to a paper towel lined plate to drain and cool completely, then crumble them into small pieces.
- Toast the almonds
Place the sliced almonds in a dry skillet over medium-low heat. Stir often for 3 to 4 minutes, until fragrant and lightly golden. Pour them onto a plate right away so they do not keep browning in the hot pan.
- Beat the creamy base
In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, garlic powder, onion powder, and black pepper. Beat with a hand mixer or stir firmly with a spatula for about 2 minutes, until smooth and no lumps of cream cheese remain.
- Fold in the cheese
Add 1 cup of the shredded cheddar and stir until it is evenly distributed through the creamy mixture. Reserve the remaining 1/2 cup for topping.
- Add bacon, almonds, and onions
Fold in most of the crumbled bacon, most of the toasted almonds, and the sliced green onions. Save about 2 tablespoons each of the bacon and almonds for sprinkling on top. Taste the dip and add a little more pepper if you like.
- Transfer to the baking dish
Spoon the mixture into the prepared baking dish and smooth the top with the back of a spoon. Sprinkle with the reserved 1/2 cup cheddar, then scatter the saved bacon and almonds over the cheese.
- Bake until bubbly
Bake for 18 to 20 minutes, until the edges are bubbling and the cheese on top is melted and lightly golden. If you would like a browner top, switch the oven to broil for the final 1 to 2 minutes and watch closely.
- Rest and garnish
Let the dip rest for 5 minutes so it thickens slightly and is easier to scoop. Sprinkle with extra sliced green onions just before serving.
- Serve with dippers
Set the warm dip on a platter surrounded by crackers, pita chips, celery sticks, and bell pepper slices. Serve right away while it is hot and gooey.
Substitutions and variations
- Swap the sharp cheddar for pepper jack if you would like a little heat in every bite.
- Use Greek yogurt in place of the sour cream for a slightly lighter, tangier dip.
- Replace the almonds with chopped pecans or walnuts if that is what you have in the pantry.
- Make it vegetarian by leaving out the bacon and adding a pinch of smoked paprika for that smoky flavor.
Chloe's tips
- Let the cream cheese soften at room temperature for about 45 minutes so the dip blends smoothly without lumps.
- Shred your own cheddar from a block. It melts more evenly and tastes better than pre-shredded cheese.
- Toast the almonds just before mixing, since fresh toasted nuts stay crunchier and taste nuttier.
- For a make-ahead party, mix the dip a day early, cover, and refrigerate. Add a few extra minutes to the baking time if it goes into the oven cold.
How to store it
- Store leftover dip in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave in 20 second bursts, stirring in between, or warm the whole dish in a 325°F oven for about 10 minutes.
- Because of the cream cheese and mayonnaise, this dip does not freeze well, so plan to enjoy it within a few days.
Serving suggestions
This dip is happiest surrounded by a good mix of crunchy and fresh dippers.
- Buttery round crackers or toasted baguette slices
- Crisp celery sticks, carrots, and mini bell peppers
- Pita chips or sturdy kettle-cooked potato chips
- Pretzel crisps for a salty crunch
- A spoonful on a baked potato or stuffed into a warm sandwich
Frequently asked questions
Can I make Million Dollar Dip ahead of time?
Yes. Mix everything up to 24 hours ahead, cover tightly, and refrigerate. You can serve it cold straight from the fridge or bake it just before guests arrive.
Do I have to bake this dip?
Not at all. The dip is delicious served chilled, and it is just as creamy and flavorful. Baking simply gives you a warm, bubbly, cheesy version that is perfect for cold-weather gatherings.
Why is it called Million Dollar Dip?
The name comes from the rich combination of cream cheese, cheddar, bacon, and almonds, which tastes so indulgent that it feels like a million bucks. It is also a popular potluck favorite that people ask for again and again.
Can I use turkey bacon or bacon bits?
You can use turkey bacon cooked until crisp, or store-bought real bacon bits in a pinch. Fresh, crisp bacon gives the best flavor and texture, so use it if you can.
Let's get cooking!
Whip up this Million Dollar Dip for your next get-together and watch it become the star of the snack table. Keep it simple, keep the crackers coming, and enjoy every creamy, crunchy bite with the people you love.
