Million Dollar Dip

Instructions

• Add the mayonnaise, shredded cheddar, slivered almonds, green onions, bacon, fresh ground black pepper, and garlic powder to a large bowl and stir to combine.
• Cover and refrigerate for at least 1 hour to let the flavors meld.

Notes

• My favorite mayo for this dip is Dukes. I really think it seals the deal on this recipe.
• For added flavor and crunch, toast the almonds in a dry skillet over medium heat for about 4-5 minutes, tossing several times.
• Cook the bacon really crispy and finely chop it.
• Slice the green onion thinly using a really sharp knife and a keen eye.
• For added richness, mix in a block of softened cream cheese.
• Use the large grate side of a box grater for the cheddar cheese, but don’t go down the whole side. The shreds will be too long, so go down half the side.
• If you like everything with an extra pop of flavor, try adding a little cayenne pepper, seasoned salt, or Cajun seasoning. Start with a very small amount and add in little increments, tasting each time.
• This dip should not sit out for more than 2 hours at room temperature, so plan accordingly. Or serve over a bowl of water with crushed ice in it, making sure that the water does not get into the dip.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• I do not recommend freezing this dip.

Nutrition

Calories: 403kcal | Carbohydrates: 3g | Protein: 7g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 423mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg