Million Dollar Dip – Food Wishes

hello this is chef john from food wishes
comm with million dollar dip that’s right do not let the name fool you this
stuff is way more affordable than it sounds and it’s only called this because
people think it tastes like a million dollars and usually when people say that
it’s mostly hyperbole but this time I think it’s very accurate and appropriate
since if I had to choose just one word to describe this it would be rich so
with that let’s go ahead get started on what I consider this recipe secret
ingredient a big handful of slivered almonds which we’re gonna very lightly
toast in a dry pan set over medium heat and while these are technically cooked
because they’re blanched I think by toasting them a little bit in this pan
before we add them to the dip they’re gonna become a little more savory and
pear even better with our cheese and of course if you want to mix these around
with a utensil feel free but as usual I prefer to show off and toss them in the
pan and in case you’re interested we have an entire video dedicated to this
technique which involved a lot of cheese balls but anyway we will toss those over
medium heat for a few minutes until they just start to smell like toasted almonds
and maybe they start to get a little touch of golden color but not really too
much and then once that happens we’ll go ahead and transfer those onto a plate
where we will let them cool completely before we add them to the dip and
generally when you’re toasted nuts like this you always want to add in one to
two extra tablespoons since recent made up studies show that’s the average
amount people will eat as this cools so some to keep in mind and then once that
set we can move on to the only other thing we’re gonna cook which would be
six strips of bacon but as usual we will start in a cold pan over medium heat and
we really do want to take our time here and cook this crisp
all right flabby bacon is not something you want to dip and to help you do this
properly I want you to remember the following famous food wishes rhyme when
it starts to get foamy your Bacon’s almost done homie
okay you see that white foam that means almost all the fat is rendered out and
once cooled your bacon is gonna be beautifully crisp so whenever I see that
it tells me this stuff’s ready to pull out of the pan and we’ll go ahead and
transfer that onto a paper towel-lined plate where we will let it cool
completely before chopping it up and obviously you can go ahead and chop
this up as small as you want but I’m not trying to make bacon dust
alright I’m going for more like bacon bits so I’m gonna stop and it looks a
little something like this as the size of those pieces are looking pretty good
to me except that one piece that’s a little
too big and that’s it once our bacon is chopped we can move on to the rest of
our dip ingredients which will include some mayonnaise and then to that we will
add a half a pound of sharp cheddar and of course we’ve graded that ourselves
because we’re not crazy and I’m actually using half orange and half white sharp
cheddar here for no other reason than I like the color it provides and in case
you didn’t know it’s literally the same cheese except that the orange is colored
with a little bit of an auto seed which doesn’t alter the flavor and then at
this point we can go ahead and toss in our bacon as well as a whole bunch of
thinly sliced green onions and do yourself a favor use a sharp knife for
those the flavor will be better and I’m not kidding and then we’ll also go ahead
and give it a few shakes of cayenne and that’s it we’ll go ahead and spatulate
that until well mixed and while I’m stirring this let me give you a great
tip when you dump your toasted almonds on that plate to cool
don’t do that on a countertop on the other side of the kitchen otherwise you
might not notice it and forget to put it in which of course I definitely didn’t
do here I’m just simulating that to make a point
so I’ll go ahead and stop and add those now and continue mixing and that’s it
once everything’s been thoroughly combined
it is technically ready to serve but I wouldn’t okay I highly recommend we wrap
this up and chill in the fridge before we serve it and of course exactly how
long we’ll be up to you I mean you are after all the 1% of how
much chilling time is spent but for me I think it should chill for at least an
hour and longer is probably even better and yes overnight is fine so you can
make this today before the party no problem but anyway I’ll let mine chill
for a few hours before transferring that into a serving bowl which is hopefully
sitting next to a very specific type of cracker you know like the ones they
serve at the fancy hotels like the Ritz and normally I would say taste this for
seasoning but you don’t need to alright don’t even waste your time it’s going to
be perfect but what we will do once has transferred in is garnished the top of
this uttering of green onions as well as a
little more crispy bacon and that’s it our million-dollar dip is million dollar
done and speaking a dip before we get into the taste we have to make sure this
actually qualifies as a dip meaning it has to be soft enough so we can scoop
some up with a cracker without it breaking which this was but just barely
so it’s probably not a bad idea to have some kind of knife or spreader near this
so that your guests can use that because it is easier and by the end of the party
you will have significantly less crumbs in this but anyway enough about the
texture let’s move on to the taste which really is beyond incredible I mean just
a plain old cheese dipper spread is amazing but when you combine that smoky
bacon and the green onions plus the extra richness those almonds provide
this really is one of the most delicious and surprisingly decadent spreads or
dips you will ever have which is why the name fits so perfectly I mean this truly
is in every sense of the word rich oh and if you’re thinking that looks a lot
like Neiman Marcus dip well it is it’s the exact same recipe which apparently
at some point was rebranded but no matter what you call it if you’re ready
to have your taste buds taken up to the next tax bracket I really do hope you
give this a try soon so head over to food wishes dot-com for all the
ingredient amounts of Morpho as usual and as always you you

100 thoughts on “Million Dollar Dip – Food Wishes

  1. Wow! My girl made this…followed the recipe exactly sans cayenne pepper. Incredibly salty and in her words, maybe a .50 dip.

  2. Chef John, can I come hang out with you? I need to know what knife you are using, what cutting board I should buy, etc. And of course, how you come up with your brilliant jokes.

  3. Ok…best grilled cheese sandwiches ever.
    Put real mayonnaise on your bread instead of butter/margarine Grill medium high until crisp, flip it. Don’t smash it with the spatula.
    Serve w green onions and a dill pickle.
    You can Thank me after your done eating the best grilled cheese of your life.

  4. Chef John how do you earn from it… You have no ads at all … Please tell me you live a happy and content life

  5. I thought I knew something new for my celery but it kind of made me nauseous because it's only mayonnaise and cheese technically with a little bit of bacon flavor and a little bit of onion flavor that's it! It just doesn't look good to me to dip my celery into a bowl of fat. Sorry John you finally made something that I won't be making myself.

  6. Bro…this ain’t nothing but a slight variation of pimento cheese dip/spread every southern knows how to make. 😂😂

  7. You got to like mayonnaise to eat this raw. I say raw bc I have been making this for years .. EXCEPT I broil it … omit the almonds or don’t and spread on French bread broil for 10 min till brown and bubbly.. slice it up for a party and there won’t be leftovers… ALSO…BE CAREFUL IT BROWNS VERY FAST YOU MUST WATCH IT OR IT CAN BURN… this is way better broiled on French bread than it is raw like that.. I say raw bc after you broil this on bread you’ll be saying it’s raw too before you broil it…. so amazing good when broiled. Been making this for 40 years. I’d never serve it raw…

  8. If only it was possible to get cheddar cheese in my country… God damn gouda everywhere, but not a single slice of cheddar…

  9. Chef John I love your recipes, your technique, and your wit. I guess I'll go to the Ritz Hotel to get those crackers.

  10. I love that you took the extra time to make the point about not forgetting the almonds. It seems you've thought of everything!!! 🤦‍♂️

  11. Spatulate, is that’s real word or is that ‘Food Wishes’ vocabulary? Either way I like it and we know just what to do! Next tax bracket, you are so stinkin’ cute!

  12. Maybe sub some of the mayo for creme cheese and add a bit of lime juice to lift it up. This is definitely a recipe i will do his way the first time. Looks yummy!🤤🤤

  13. This dip sounds incredible: I'll have to concoct an excuse to make it. But bacon is better baked in the oven for 15-20 minutes. Less work, no turning, and comes out very evenly brown.

  14. You know what I like about your channel… there's no fluff, gimmicks, and Q and A Saturdays. Your channel is just darn good recipes with great narration. Keep it up, I like it.

  15. Carlton Ernest Fisk (b.Dec 26 1947) Hall of Fame MLB catcher. Red Sox (1969, 1971–1980) White Sox (1981–1993). American League Rookie of the Year (1972). Fisk known for his game-winning home run 12th inning, Game 6, 1975 World Series. Fisk appears briefly in the movie Field of Dreams, playing for the White Sox on a television screen

  16. Ppl plz try to use less plastic to cover everything 🙏🏻🙏🏻🙏🏻 plastic is the worst pollution not a gasoline 🤦🏻‍♀️

  17. Ok so you remembered to cook extra almonds to account for eating some. You should add 3 or 4 extra slices of bacon also. I would be full by the time I finished making this.

  18. Hmm. I've been buying this at our local El Rancho Market in Santa Ynez for a long time. Exact ingredients. It's very yummy!

  19. a basic dip made with a heap of mayonnaise and burger fixings, I'll take a 7 layer dip over this mess but how about I just substitute the almonds and mayo for beans and sour cream…ijs

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