If you are looking for a dip that will instantly become the star of any gathering, million-dollar dip is exactly what you need. It's rich and indulgent, combining cream cheese and tangy mayonnaise with sharp cheddar, smoky bacon and toasted almonds for a dip that’s truly unforgettable.
Thought to originate in the South, over the years it gained popularity across the country for its decadent flavor and ease of preparation, earning its reputation as a must-have for parties, potlucks and holiday celebrations. The creamy mayonnaise and smooth, soft cream cheese create a luscious velvety base, while the bacon contributes a savory crunch that perfectly contrasts the rich texture. The cheddar cheese adds depth and sharpness, toasted almonds provide a subtle nutty bite and scallions lend a touch of freshness and color, making the dip as visually appealing as it is delicious.
Tips and swaps
Make ahead: Prepare the dip without the bacon and almonds up to 24 hours in advance, then fold them in just before serving for maximum crunch and flavor.
Ingredient swaps: If scallions aren’t readily available, chives make for a wonderful garnish, providing a milder, slightly sweeter finish. If you're out of cream cheese, this dip can be made with all mayonnaise (1 ¾ cups total).
Million-dollar dip
Million-dollar dip
Yield: 3 cups; serves 6 to 8
Ingredients
- 8 ounces cream cheese, at room temperature and very soft
- ½ cup slivered almonds
- 8 ounces thick-cut bacon (7 slices), cut crosswise into ½-inch pieces
- 8 ounces mild or sharp cheddar cheese, shredded (about 2 cups)
- ¾ cup mayonnaise
- 3 medium scallions, thinly sliced, divided
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Ground black pepper, for garnish (optional)
- Crackers, fresh vegetables or warm bread, for serving
Directions
Cook slivered almonds in a small skillet over medium heat, stirring often, until toasted and fragrant, 3 to 4 minutes. Transfer to a small bowl.
Cook bacon in the same skillet over medium heat until browned and crisp, 8 to 10 minutes. Turn off the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Mix cream cheese, cheddar cheese, mayonnaise, garlic powder, cayenne pepper and 2/3 of the scallions together in a medium bowl with a flexible spatula until combined.
Reserve 2 tablespoons of the slivered almonds and 2 tablespoons of the bacon for garnish. Fold the remaining almonds and bacon into the dip with a flexible spatula. Cover and refrigerate for at least 1 or up to 2 hours.
To serve, stir again, and then transfer to a serving dish. Garnish with the reserved almonds, bacon, remaining sliced scallions, and, if desired, ground black pepper. Serve with crackers, fresh vegetables or warm bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days; note that the bacon will lose its crispiness over time.
— Janette Zepeda, The Kitchn
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Seven-layer dip
These legendary layers are classic for a reason
As far as classic party dips go, seven-layer dip ranks among the very best. Carefully composed and colorfully striped, it’s no wonder this dip is a key player on the tailgate snack table. It is everything you love about a taco, from the refried beans and guacamole to sour cream and pico de gallo, served dip-style.
It’s also one of the easiest dips to make, but can be simplified even further with smart grocery shortcuts, such as canned refried beans and store-bought salsa.
The magnificent seven
A quick refresher on the traditional composition of a seven-layer dip:
- Refried beans
- Guacamole
- Taco-seasoned sour cream
- Salsa
- Cheese
- Pico de gallo
- Black olives
Tips and swaps
Choose a vessel: Use a clear, shallow casserole dish so the layers are visible but you can still get all the layers with just one dip of your chip.
Make ahead: The dip can be made one day in advance, covering and refrigerating until ready to serve. When prepping for a party, you can make the dip up to the sour cream layer and refrigerate, adding the cheese, salsa and olives before serving.
Ingredient swap: If black olives aren’t your thing, sliced scallions are a good substitute.
Seven-layer dip
Servings: 10 to 12
Ingredients
- 1 (16-ounce) can refried beans
- 2 large cloves garlic
- 1 teaspoon kosher salt, plus more for the tomatoes
- 4 medium avocados
- ¼ cup freshly squeezed lime juice (from about 2 limes)
- ½ cup finely chopped red onion (from 1 small red onion), divided
- 2 tablespoons finely chopped unseeded jalapeño (from 1 small jalapeno, optional)
- 16 ounces sour cream
- 4 ounces cream cheese, softened
- 1 (1-ounce) package 25% less-sodium taco seasoning mix
- 2 cups salsa
- 2 cups shredded Mexican-blend cheese (8 ounces)
- 2 plum or Roma tomatoes, diced
- 1 tablespoon chopped fresh cilantro
- 1 (2.25-ounce) can sliced black olives, drained
- Tortilla chips, for serving
Directions
Spread refried beans into an even layer in a 9-by-13-inch or 7-by-11-inch baking dish.
Make garlic paste by first mincing two large garlic cloves, then sprinkling with 1 teaspoon salt. Hold the blunt side of the knife with both hands, and scrape the sharp end of a knife against the pile of garlic at an angle to flatten the garlic. Work the garlic back into a tidy pile and repeat, pressing and scraping the knife through the pile for 2 to 3 minutes until you have a smooth paste. Transfer the garlic paste to a large bowl.
Slice avocados in half lengthwise and remove and discard the pits. Scoop the avocado flesh into the bowl of garlic. Add lime juice and ¼ cup of the chopped red onion, then use a fork or potato masher to mash to a smoother consistency than you would if serving it straight up (which will make it easier to scoop). Stir in chopped jalapeno, if using. Spread the guacamole into an even layer on top of the refried beans.
In a large bowl, add sour cream, cream cheese and taco seasoning and mix with a hand mixer until smooth. Spread the sour cream mixture in an even layer over the guacamole, covering completely (which will also help keep the guacamole from browning).
Spread salsa into an even layer over the sour cream layer. Top with shredded cheese.
In a small bowl, add tomatoes, cilantro, remaining red onion and a pinch of kosher salt, and stir to combine. Scatter evenly over the cheese. Sprinkle black olives on top. Serve with tortilla chips.
Refrigerate leftovers in an airtight container for up to 2 days.
— Patty Catalano, The Kitchn
The Super Bowl teams are set, but is your party menu? Registered Dietitian Kate Peterson is here with a few recipes to add to your lineup!
