Million Dollar Taco Dip

A fun fiesta taco version of the Million Dollar Dip, Million Dollar Taco Dip swaps almonds for pepitas and includes sour cream, taco seasoning, hot sauce, and a variety of cheeses, including crumbly favorite feta (or cotija). Serve with crackers or corn chips for a decadent dip with a taco twist that'll have everyone asking for the recipe.

If you decide to share that is.

No doubt Million Dollar dip is delicious; this pays homage to the original but with a taco twist. If you've been looking for dip inspiration, I'll bet you haven't had something quite like this before. It's like if 7-layer taco dip and million dollar dip collided, this dip would be the result.

Million Dollar Taco Dip keeps a lot of the same ingredients as the original, but swaps almonds for pepitas, insists upon sour cream over mayo, and includes taco seasoning, hot sauce, and feta to make it decidedly festive.

Since this is a dip that's on the thicker side, I always recommend taking it out of the refrigerator at least 15 minutes before serving. And serve with a sturdy side, like a cracker or a corn chip.

What is Million Dollar Dip?

Also famously known as Neiman Marcus Dip, Million Dollar Dip is a rich, creamy, savory party dip. A quick survey of the top Million Dollar Dip recipes show similarities, in that the dip typically consists of a cream cheese base combined with either mayonnaise or sour cream, and feature the inclusion of shredded cheddar cheese, crispy bacon, toasted almonds, and thinly sliced green onions.

Million Dollar Dip (Neiman Marcus Dip) was created in 1953 thanks to Neiman Marcus's Director of Food Services, Helen Corbitt, who developed the recipe.

The name "Million Dollar Dip," came about, because as you might expect from a cheese-based dip with a delicious crunch from toasted almonds and savory bits of bacon, it tastes like a million bucks.

Here's what you'll need to make it.

Ingredients

Here are all of the lovely ingredients you'll need to make this special $$$ Taco Dip. I like serving this dip with Ritz or similar buttery crackers; or corn chips - the scoops are the perfect vessel for this dip.

• Cream cheese - Always a crowd pleaser in a room of Midwesterners, you'll want your cream cheese room temperature before attempting this dip.
• Sour cream - Sour cream because it aligns more with the taco twist on this dip and because I love the tang. You can make this dip with mayo, but interestingly it turns a darker shade of orange than pictured here. Or you could do a 50/50 of sour cream to mayo.
• Taco seasoning - Reach for a packet of your favorite, or try a homemade taco seasoning.
• Hot sauce - I love using Cholula because it's mild but has this subtle kick that makes the dip more interesting. Use whatever you like, but use restraint with spicier hot sauces.
• Mild cheddar cheese - Because it reminds me of taco night. But you can also use sharp cheddar cheese if you prefer.
• Pepperjack cheese - To add a little variety and flavor. Also reminds me of taco night.
• Feta cheese - Or cotija cheese. Adding a crumbly cheese to the mix adds even more umami.
• Raw sprouted sea salt pepitas - Which are then lightly toasted to bring out the nuttiness before adding to the dip.
• Bacon - I love a thick-cut fried crisp and chopped fine pile of bacon bits for this dip. You'll need ~½ cup cooked and crumbled plus whatever you want to save for garnishing. I used Hickory-smoked No Name bacon.
• Green onions - Thinly sliced, green tops included. Adds a nice bright pop of color to the dip as well.

A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!

Substitutions & Additions

• Sour cream - I've made this dip with mayonnaise before and it makes an acceptable substitute; I just prefer sour cream because I like the tang it adds.
• Bacon - I recommend well-strained chorizo as a substitution if you really want to take it the extra mile.
• Lime juice - A squirt or two of fresh lime juice livens things up. If you have it on hand, add a little in.
• Black olives - I like to add sliced black olives as a garnish sometimes, but I bet it would be good mixed into the dip itself.
• Jalapenos - Heat things up with the addition of pickled jalapenos.

Cheeseball Variation

This dip also doubles as a cheeseball! This is a THICC dip (which is why I recommend pairing with sturdy crackers or corn chips) that can also be enjoyed as a cheeseball. Follow the recipe directions exactly and shape into a cheeseball (or whatever shape you wish really). Roll in a mixture of bacon bits, green onion, and pepitas (crushed may be best) if you want to get fancy with the appearance.

How to Make Million Dollar Taco Dip - Directions

Take the cream cheese out of the refrigerator and let come to room temperature. Meanwhile, cook your bacon however you wish. My suggestion is to cook it until it reaches that easy-to-crumble stage. Crumble or chop and set aside.

1. Step 1: Toast the pepitas by heating a pan over medium heat, then add pepitas. Stir frequently, every 20-30 seconds or so, for 4-5 minutes. Remove from heat and let cool.

2. Step 2: Add the cream cheese, sour cream, hot sauce, and taco seasoning to a large bowl and mix with a mixer.

3. Step 3: Add the mild cheddar, pepperjack, and feta cheeses and stir with a rubber spatula until well combined.

4. Step 4: Add the toasted pepitas, sliced green onion, and most of the bacon. Stir together with a rubber spatula until evenly combined.

5. Step 5: Sprinkle the sliced green onions across the top along with a few bacon crumbles. Refrigerate for at least 4 hours, but ideally 12-24 hours before serving.

6. Step 6: When you're ready to serve, take the dip out of the refrigerator and let sit for 15 minutes to warm up a bit. Serve with crackers and corn chips.

Storage

Store dip in a lidded container in the refrigerator. Best eaten within 5 days.

Recipe FAQs

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