Neiman Marcus-Inspired Dip
An incredibly straightforward dip inspired by a similar one served at the Neiman Marcus restaurant; it is guaranteed to be a party favorite!
In our world, there are regular food groups (fruit, vegetables, grains, dairy, fat) and then food groups of our favorite foods. We're talking about things like: desserts, burgers/fries, cheesy carbs, classic comfort foods, and dips. When it comes to the food that we love to eat, those four categories sum it pretty darn well.
So it should come as no surprise that when we saw an incredibly straightforward dip recipe with some of our favorite ingredients (bacon! cheese!) that we rushed right into the kitchen to make it. Icing on the cake was that the recipe recommended serving it with Fritos and Ritz crackers. We'll take any excuse to bust open a package of either one of those!
One of our favorite things about Cook’s Country magazine is that it features regional recipes or at-home recipes for well-known popular foods (it’s the magazine that brought us the spicy cheese bread recipe from a Wisconsin bakery that our husband and we devoured within 24 hours). This particular dip is actually a recreation of a dip served at Neiman Marcus restaurants, which piqued our interest.
We've only ever shopped at a Neiman Marcus once while on a work trip to Boston over 10 years ago, and we never ate at their restaurant or cafe, but we absolutely adore the recipe for Neiman Marcus cookies (whether or not the urban myth is true or not!), so we whipped this dip recipe up faster than you can say BACON!
The Neiman Marcus dip is incredibly close to the loaded baked potato dip that we love so much, but with some key differences… while both dips contain bacon, cheddar cheese, and scallions, this dip uses mayonnaise to bind it all while the loaded baked potato dip uses sour cream. In addition, this Neiman Marcus dip also includes toasted slivered almonds (we can have almonds in our house now! small food allergy milestones!) and a little hot sauce; we love the crunch from the almonds and the kick from the hot sauce, they’re excellent additions.
Then we have the recommended dipping vessels – Ritz crackers, Fritos and sliced apples. We skipped the apples because they brown quickly and we hate dousing otherwise rich fruit in lemon juice just to keep them from browning. So that leaves us with Fritos and Ritz, which are the absolute reliable salty accompaniment to this savory dip. (Although, don’t be like us and use the unopened bag of regular Fritos in the pantry; scoops would be much easier and less messy!)
Add this straightforward dip to your recipe box and whip it up when you need a speedy snack or appetizer!
One year ago: Slow Cooker Beef and Onion Ragu
Two years ago: DIY: From-scratch Mayonnaise
Five years ago: Salted Espresso Oatmeal Chocolate Chip Cookies
Six years ago: White Bean and Garlic Scape Dip
Neiman Marcus-Inspired Dip
Yield: 2 cups An incredibly straightforward dip with only a few ingredients, and sure to be a crowd pleaser!- 8 slices bacon, cooked and chopped coarsely
- 8 ounces (226.8 g) sharp cheddar cheese, shredded (2 cups)
- 1 cup (224 g) mayonnaise
- ½ cup (54 g) slivered almonds, toasted
- 4 scallions, thinly sliced
- 2 teaspoons hot sauce
- In a large bowl, stir together all of the ingredients until thoroughly combined. Cover and refrigerate for at least 2 hours prior to serving, or up to 2 days.
- Serve with Ritz crackers, Fritos corn chips, or apple slices.
Notes
- Frank's RedHot is the hot sauce recommended for this recipe.
- Yield: 2 cups
- Prep: 15 minutes
- Total: 15 minutes
Ingredients
- 8 slices bacon, cooked and chopped coarsely
- 8 ounces ( 226.8 g ) sharp cheddar cheese, shredded (2 cups)
- 1 cup ( 224 g ) mayonnaise
- ½ cup ( 54 g ) slivered almonds, toasted
- 4 scallions, thinly sliced
- 2 teaspoons hot sauce
Method
- In a large bowl, stir together all of the ingredients until thoroughly combined. Cover and refrigerate for at least 2 hours prior to serving, or up to 2 days.
- Serve with Ritz crackers, Fritos corn chips, or apple slices.
Notes
Frank's RedHot is the hot sauce recommended for this recipe.
