A Kendall Oberto Recipe
Million Dollar Dip
There are a ton of recipes out there for this classic dip. In researching them, I learned that this dip was first introduced in 1953 thanks to Neiman Marcus’ Director of Food Services, Helen Corbitt, who developed the recipe for the Zodiac Restaurant at the flagship store in Dallas. Though the original does not include it, I have adapted it to accommodate my family's love of ranch flavoring. If you have the opportunity, prepare the dip at least 4 hours ahead (or better yet the day before) as it gets better as the flavors meld.
Ingredients
- 1/2 cup slivered almonds
- 1 8oz package cream cheese, at room temperature
- 3/4 cup mayonnaise
- 2 cups freshly grated cheese of your choice (sharp cheddar, Monterey Jack, Colby)
- 8 slices regular cute bacon, fried crisp and chopped fine
- 4 green onions, sliced, green and white parts
- 2 tbsp ranch dressing MIX
- 1/2 tsp garlic powder
- 1/2 tsp hot sauce (optional to taste)
- Buttery crackers, for serving
- Corn chips, for serving
- Celery Sticks, for serving
Instructions
- Place the almonds in a dry, small skillet over medium-low heat. Toast them until golden brown and toasted, shaking the pan, 5 to 7 minutes. Remove from the pan, set aside and cool to room temperature.Add the cream cheese and mayonnaise to a large bowl and stir until smooth. Add cheese and stir again until well combined. Add the bacon, toasted almond slivers, 3/4 of the sliced green onions, and seasonings. Stir together with a rubber spatula until evenly combined.Transfer to a serving dish, cover with plastic wrap and chill for at least 4 hours.Garnish with the remaining green onions and serve with crackers, celery and corn chips.Happy Eating!!
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