How to Make Million Dollar Dip | Chef John | Food Wishes
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- Опубліковано 6 лют 2025
- Learn how to make a million dollar dip with Chef John. With a name like “Million Dollar Dip,” you know the recipe has to be good, and rich, but this amazing cheese and bacon spread/dip even manages to exceed its hyperbolic name.
🧑🍳 Million Dollar Dip Recipe: foodwishes.blo...
How to Make Million Dollar Dip | Chef John | Food Wishes
Check out the recipe: www.allrecipes.com/Recipe/274348/Million-Dollar-Dip/
@Audit R Servants sour cream would be great but not fresh raw garlic use the powder instead. Raw garlic will be too sharp a flavour. And no l am not the main man but I take it you would like an answer before Christmas.
Hey, Chef John --- I have a question to ask you.
I know the best way to cook bacon is starting with a cold pan, but what do you do when you need to cook more than one batch of bacon? Your pan is hot and you aren't going to wait til it cools. Do you use another "fresh" pan? Or if you have that much bacon to cook, do you put it all on a baking sheet and throw it all in the oven to cook?
@Audit R Servants cool l'm so glad to helped and tasted good happy new year
You need a smack in the head. Learn to speak. Moron.
@@MrMattnis1 RIGHT YOU ARE MATT...HIS VOICE DROVE ME NUTS!!! DID NOT FINISH WATCHING!!!!
One of only a very small handful of channels on youtube that I consistently watch every single video from start to finish. Thank you for what you do.
Yeah, but I watch at 1.75 speed cause I don't have all day.
@@WtfUA-cam_YouSuck 6 minute videos do take all day right?
OmegaGamingNetwork same
OmegaGamingNetwork same.
Ditto
Soooo, 6 slices of bacon needs to go into the dip, which means I gotta cook 9. Got it.
So you only want to put 3 slices of bacon in? lol
@@Iam1uglyguy lmao.
Plus you’ll need more for the top, soooo... better cook two pounds. 😋
9.. my math says a full lb..
If you cook 9... you may as well cook the whole pack 😳
Chef John, I come for your amazing recipes but I stay for your humor and the smiles it brings me! You are a Million Dollar Chef, indeed!! 🙌🏼❤
Agree 😊
Agree! You work better than any antidepressant :) Thank you! Thank you! Thank you!
My thoughts exactly 🤣🤣😃
Agreed , makes me laugh ,it’s his tone of voice if your not listening you can miss the quips!
Me too! He cracks me up. Even my husband had a few chuckles in the background. "When it's foamy, it's done Homey." Haha
Did it for a party yesterday. People were amaze! Chef John, you’re the safest place to come to when wishing to surprise!
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.
I declare you a national treasure; a kind, funny and humane voice speaking softly in our loud and fractured era.
@DH
You a bit upset with your little life.. 🤔😅
@DH Loser
I never realized until very recently that 90% of my favourited recipes on Allrecipes were from Chef John.
Mason Restoule i didn’t know that either until today !!!
Lol same!
Mason Restoule mine too! Love Chef John.
I love chef John and recognize his voice immediately. My boyfriend once was watching recipes on his phone for barbeque sauce and i say from across the room....is that chef John!!!! And it was 😂
Allrecipes is my go to! I never knew. No wonder I have amazing recipes when I make them.😋
"Recent, made up studies.."
😂😂😂
Sounds legit to me!
Quite definitive
@@macmedic892 😂 Absolutely!
media.giphy.com/media/k6F5QOCjp5mHLhHO7r/giphy.gif
@@Alasdair-Morrison 😂😂 Perfect!
I mean, that's more honest than conspiracy theorists.
When you bacon gets foamy, it's almost done homie
wise words
Hi, it’s Karen. I noticed my son is hanging out with Bobby a lot, right along the time I saw some marijuana in his school bag. If I see Bobby around my son again, i’m contacting the authorities.
youtellme oh dont be like that its legal now 😄
Spatulate.
This is now in my Top 5 Chef John quotes.
Chef John literally has no video ads ever. Respect.
Wow. That's true
Dude, you ARE the Billion Dollar Chef !!
Thank you !!!
I learned a new verb! "Spatulate". Thanks for expanding my culinary vocab! Love your channel😄
This is awesome, my mom has been making this for years as a party snack, except she usually spreads it onto some sliced baguette and toasts them! I never knew it had an actual name lol it's always been one of my favourites. So cool to see you make this, Chef!!!!
I always make it to the end of every one of Chef John's videos, because I can't stop until I hear the "Enjoy!" at the end.!!! ;-)
As always!
I think that I need to cook more than 6 strips of bacon! With that much cheese, at least a pound of bacon! Lol!!
Looks yummy! Will have to try this for Father's Day! Thank you Chef John!!
I made this dip for the first time last night. After mixing it up and tasted it and thought, "its okay, but not a big deal". I questioned weather I should add more spices but refrained and put it in the refrigerator. Brought it into work to share with peeps and tried it after it had time to "marry" and it is awesome. The onion really adds flavor.
Hello chef John crudités. Celery sticks yummy boiled eggs yeyy. Oh delicious. Sprinkle with paprika.
"When it starts to get foamy, your bacon is almost done, homey."
🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓
I will remember this forever! ♥️👍
OMG! When I want to laugh, be positive and learn a new recipe to love, I watch Chef John!! And as always, I DO ENJOY!! I reiterate: Chef John For President!!!❤️🙏🏻👏👏👏🎊🎉🥰
So if I dip my million dollar chicken in this million dollar dip, would I be eating a two million dollar meal?
Hahahah yes...if u 've got a billion dollars partner toooooooo😉😄😂😂😂
RapidArti 🤣🤣🤣
Be sure to serve million-dollar spaghetti with it too!
How dare you bring maths into this cooking channel. 🤣
Will it make you feel like the Six Million Dollar Man? Nahnahnahnahnahnahnah ...
I used room temp cream cheese and 1/2 cup of sour cream beat together until super smooth, then added all the other ingredients he used in this recipe (except mayo) .. delicious 😋
Part of me thinks this will make one hell of a grilled cheese sammich,
Ooooooh yeah.
YOU. BRILLIANT. BASTARD.
SAMMICH?
@@pauldavis1089 'murica
@@pauldavis1089 slang for 'sandwich.'
Your charisma is so infectious. I could listen to you for days on end
Just made this last night for a work carry-in (potluck) and it is literally all gone. Everyone loved it! Thanks for another amazing recipe
I wonder if those will ever comeback. I always enjoyed stealing the show with my dishes.😁
Just made this and as much as a love Chef John, this was initially a little disappointing. Very salty and just not as flavorfulas it looked, or so I THOUGHT, until I tried it the next day, and wow!! Will try toasting the almonds a bit longer and adding more cayenne next time to enhance the flavor. LIFE CHANGING TIP: use as a spread on a burger and this dip becomes downright magical!!!
This is basically my mom's vintage 70s broccoli salad recipe without the brocc or the raisins.
Yum
The unabashed 'Food Wishes' dictionary defines 'spatulated' (3:14) as "well mixed by a silicone spatula until evenly dispersed". Absolutely beautiful Chef John. Million dollar comedy with our million dollar dip.
I could watch and listen to him for hours!
I made this but also added some rotisserie that I shredded and then backed with some more cheese on top. Came out amazing. 10/10 would recommend
Thank you for a low carb snack for my diabetic husband! 👍😋
I just looked this recipe up again to make for New Year's Eve and realized you answered a question I had always had about cooking bacon . . . "but as usual we will start in a COLD pan over MEDIUM heat". LOL, you'd think I would have know that one by now but I didn't so thanks for throwing that in! Happy New Year's Chef John!
If you're peckish
and you have a food wish
then you need to make this dish
and put it on a Ritz
If you please
use lots of cheese
Mayo, almonds and bacon bits
(hey man, don't forget the cayenne!)
and put it on a Ritz
High hats, white spats and arrow collars
this dip tastes like a million dollars
Oh this dip is gonna make you holla'
when you put it on a Ritz
but wait
first refrigerate
it's gonna taste great
hang out and salivate
before you put it on a Ritz
Wow, highly underrated comment. I feel like this deserves some kind of internet food blogger Grammy.
I would settle for a Chef John heart emoticon, alas I was too late...SMH
bro u got too much time on yr hands. seriously.
@@QueenSlime007 You do know this was based on the old song "Puttin' on the Ritz"? This took just a few minutes to put out after I did a rail of cayenne. Seriously.
Bravo. Beautiful!!!! 👏
Seriously love your sense of humor and how you narrate
What? No "Puttin' on the Ritz" jokes?
Dressed up like a million dollar trouper
Trying hard to be like Gary Cooper
Super-Duper.
♫ Come let's mix, we're Rockafellas, walk with sticks or umbarellas ♫
W😲😲😲W, this is kinda freaky, but I've had that song stuck in my head for 2 DAYS NOW!!! 🎵🎶 If you're blue and you don't know where to go to, why don't you go where fashion sits? Puttin' on the Ritz 🎶🎵
Fantastic!! I only had about a half cup of Mayo so I added a half cup of cream cheese (1 cup total, although recipe called for 1.5 cups. ) It was delicious.. Those almonds really kicked it up a notch.. 👍🏽
I just watched this video and I was looking through comments too see if anyone substituted for some of the mayo, thanks sweetheart!!!
I made it, but I put my own little spin on it... chopped jalapenos, not a lot but a little.. it came out really good... thank you for the recipe. 😁👍🌶
😋
So your dip should be called 2 million dollar dip, cuz the jalapeño ups the wow factor and taste by at least double! 🌶
@@leslieb6881 lmao yeah I'll agree to that .😁💖🌶 but next time I'm going to put serrano pepper in it. I love heat.
Outstanding! Made this dip and loved it. I also sliced a baguette, spread some of the dip on the slices and placed under the broiler until the cheese browned. Thanks
Looks good I will try it this summer and add mini shrimps , thank you chef👨🏻🍳
I been making this for years BUT I prefer to spread it on a loaf of French bread then put it under the broiler with a watchful eye till it browns bubbles n melts about 10 minutes, cool slightly slice and serve especially a big hit at a party, family loves it. Great served as bread with a salad.. so much better than garlic bread. . I also only do Mayo, cheese and green onions on French bread mostly coz it’s generally always on hand.. I wouldn’t eat it as a dip myself .. only as cheese bread.
I prepared this dip today and it turned out very tasty.. Although, I think I would add some cream cheese next time because it's a very salty dip and I think the cream cheese would even out the flavors.
Chef John, after all, you are the go-to mate of how you spatulate.
You've have mastered the art of clean (but still actually funny) humor. And cooking too I guess.
I have the same tongs Chef John does, and what a coinkidink, I was cooking bacon this morning and using those!
Muito boa receita!!! Realmente muito fácil e deliciosa, já fiz várias vezes é sucesso na certa!!!
Serio, Nao Brincadeira Cueca!
Love your recipes especially stuffed peppers and prime rib thanks
You are the one percent
Of how the chilling time is spent
Whoa, I recommend you make this for your party guests, you will be the life of the party for sure !
I always cook my bacon in the oven 😁 comes out perfect every time.... 400° for about 23 - 28 minuites.... Im definetly goning to try this !!! Thanks !!
This makes me sad. 😞
Look very good , l like it thanks sharing
Spatulate? You always learn something new from Chef John.... :-)
I'm only commenting so the algorithm pushes it more. Also I thumbs up'd and watched the whole ad. Love u chef John. ❤️
thank you for saying, "your million-dollar dip is million-dollar done," chef john ❤️
Love your voice and the way you talk, always sounds happy!
Spatulate? You are too much! Love your videos!!
😂😂😂😂😂👊👊👊
I also like wangjangling, as Yousuckatcooking likes to say. But after all you are the Gomer Pile, of what you call your stirring style.
Try piling some on baguette slices and baking them until they get bubbly. Amazing
Sounds amazing. I think I'd be inclined to thin it...just a tad....with a bit of milk.
Bad day? Bacon added would make your day better.
Thank you Chef for another great recipe!
“When it starts to get foamy, you bacon is done homie.”
Truer words have never been spoken.
Im going to make that RIGHT NOW!!!!!! Thank you for sharing. 💖 😁
It's great to see this 1950s dip coming back around! This is a great sure-fire, no-time party food recipe, ya'll! This seemingly simple dip is the very definition of a "gestalt". It was developed by Helen Corbitt when she was the director of food service for the Zodiac Room in Dallas's Neiman-Marcus. Back then, it was listed as "Almond-Bacon Cheese Spread", but I'd always heard it called "Neiman-Marcus dip". I remembered my mom making it for parties in the 60s-70s, and that there was never a scrap left. (She'd sometimes set aside a little for us kids, and we'd have it spread verry thinnly on toast the next morning. SO DANG GOOD!) I hadn't seen it anywhere in YEARS, and I wanted something delicious and super quick to make for a Christmas party last year. I got the recipe from Mom while I was at work, blew into the kitchen in my nice work clothes, carrying grocery store bags, and started dumping ready-cooked bacon pieces, pre-shredded cheese (Sorry, Chef John!), and a best-quality jarred mayonnaise into a bowl. Even though I had to toast the nuts (which I had raw, in the freezer; I'm not a COMPLETE barbarian!), it was ready super-fast.
Even though the ingredients weren't lovingly prepared ahead of time, even though it wasn't chilled, even though I just slapped it together minutes before the party and ran with it, people OINKED their way through it, asked for the recipe and raved.
You could easily keep cooked bacon and toasted almonds in the freezer for it (I'd forgotten I had both!), and mayo makes up FAST, although with pre-prepared Hellmann's mayonnaise, which is pasteurized so that it won't spoil at room temperature, you won't have to worry about keeping it chilled or making people sick....and no, a store brand does NOT taste as good, and yes, fresh tastes better, but if it's gonna sit out on a table, don't tempt fate:
ua-cam.com/video/YoBTsMJ4jNk/v-deo.html)
*Mildy interesting (pedantic?) note:*
Houghton-Mifflin passed on publishing Julia Child's first book, "Mastering the Art of French Cuisine" in favor of "Helen Corbitt's Cook Book".
They figured that Corbitt's recipes were simple, and good for the beginning cook, and that Child's recipes were too complicated, and that no one would be interested.
In a certain respect, they're not _wrong_ . When I got married in '84, my Mom gave me her copy of Child's "The French Chef's Cookbook" that she was given in 1969. (Poor gift choice. My mother may have had a pack of kids, but she was NOT enthusiastic about cooking, and Gran gave her THAT book? Corbitt's would have been a better choice for mom.)
Child's chocolate mousse IzzzzInnncredible! Light and airy, yet dense and thick, the taste of chocolate infuses your very being, before disappearing in a cloud.
It's absolutely delicious, but as a novice cook it was VERY challenging! Worth dirtying every dish in the kitchen for though.
Can't beat Hellmann's Mayo.
You are of course, the 50 cent of how much chilling time is spent
Replace half the amount of the mayo with cream cheese and omg!
What would that do? And what will that dip work with?
When I hear cream cheese I always think cheesecake, does cream cheese have other applications?
Or whipped cc to keep it light and spreadable.
Are you replacing the Mayo with cream cheese? Or keeping half of the mayo and adding cream cheese?
I was going to suggest this.
Keep half the mayo and replace the other half with cream cheese.
One of the best channels on UA-cam 👍🏼👍🏼👍🏼
Wonderful video! I've seen this recipe in a couple of variations. One added garlic and another omitted the almonds. I guess the recipe can be adjusted to one's personal taste. Nonetheless, I do appreciate you adding the extra tips and pointers whilst cooking and/or baking your dishes. Doing that makes it much more understandable as to how the recipe goes together. Thank you again and thank you for sharing your talents! :)
It looks very delicious.
Thank you chef John for everything! Your videos are really soothing and inspiring. Thanks to you I've been trying new things in the kitchen and I have learned a lot!
You are, after all, the Chef John of my cooking action
Sorry for the terrible rhyme I'm from France
Spi Rale Can I ask why you use a well-known symbol of hate as your avatar? Your words sound far closer to loving but ... Pepe? Ditch the frog lest others think you’re a cog! 😉
Yum yummm.. I like it a lil bit spicier, going to add red and green jalapeños to my taste.
I always want you to read my comments, but when I come first I never know what to write. So... Love your videos! Keep it up!
Tasty dip..i agree with him a good sharp knife that slices the green onion & not mash/ crush it will make a difference on taste..good tip!
The sun is out, the birds are singing, the planets are all aligned, cayenne has taken it’s rightful place in Chef Johns kitchen and all is right with the world.
Just made it! Absolutely delicious, Chef John!! 👍🏼👍🏼
Wow, this recipe will be great for Father’s Day :-) Thank you
I was thinking the same thing, now to get my kids to make it 🤔😉
Great idea!
Looks delicious and I love the amount that chef John scoops onto the cracker. 😋
already learned the toss pan technique from the cheese balls video of yours, thanks a lot :D
I'm ready to give a thumbs up at the start of every one of his videos just for his voice!
Nice spatulation, Chef John!
Excellent... I’m making this for lunch tomorrow 😋😋😋
I bet with a little more mayo this would be excellent as used to make a macaroni salad (also!).
i add a bit of cream cheese to this. and it is fantastic! ty chef john!
Finally a healthy dip!
I made this and shared with my family at our recent holiday gathering. Even my 13 and 16 years old granddaughters loved it. However, it was a substitute for a bacon sandwich spread that I experienced at a wake reception for my son's mother in law last year. Of course the sweet southern ladies would not share their recipe. It was mostly bacon, I don't remember any other cheese or mixings' but I'm sure there was something else holding the spread together. It was just smokey, salty bacon chopped very fine and spread on plain white bread.
Monster Hunter live stream straight into a Chef John special?!? R.I.P. my heart.
Get out of my head!!! No Seriously were you watching GameEconomist also?
@@MrNidhog HAH! yes i was.
SO retro....really takes me back...thank you Chef!
"When it starts to get foamy, your bacon is almost done, Homey." 😂
Hubby just watched this and put all the ingredients on the shopping list, so... kids had to check it out and we got two more thumbs up. Looks like this one is a keeper.
"Taste buds taken to the next tax bracket," is another favorite Chef John quote!
Finally my million dollar tastes can be satisfied with my beer budget.
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!
Glad you didn’t forget the almonds 😆YUM!
This is one of the best and addicting dips of all time.
"Flabby bacon is not something you wanna dip". 1:35
Thanks! Love your descriptions and just sticking to the recipe and talking to us normal! And most of all thanks for not showing the cutting , etc. like a lot of these recipe videos Ugg
Fun fact: "Orange cheddar" is actually called Red Leicester (Less-ter), and was originally coloured with carrot juice!
It also was created in an attempt to replicate cheese from a specific milk/process that would turn orange naturally. I think it's milk from Jersey or Guernsey cows but I could be mistaken.
Are you shitting me???!!!!!!
I searched for Red Leicester cheese because I was making a recipe from a guy in Australia and I could not find it anywhere here in the states! I even looked it up online and NOTHING said it was plain ol’ cheddar. I feel like an ass.
Red Leicester is made in a similar way to Cheddar but it's a crumbly cheese. It has been coloured with Annatto Extract for 200 years. ☺️
It's not cheddar. They are made in a similar manner, but that doesn't make it cheddar. They don't taste the same at all. You can get Red Leister at Whole Foods sometimes and in specialty shops.
@@NB-ky5ol it's not cheddar. www.cheese.com/red-leicester/
Chef John has inspire me so much more than you know thank you hopefully one day I can be as great as you home cook to Chef God bless you
You failed to read the entire made up study. On the next page it states " When ever a recipe calls for bacon you should always double the amount called for and the rendered fat must be strained and saved under refrigeration " .
If this type oversight continues you'll be brought in front of The fried food club and spatulated .
Never get tired of your jokes, and they never fail to make me chuckle. Great recipes and instructions, too, no less.
If Chef John started doing voice work for audiobooks, I'd be so happy.
David Dominguez yas
It would take five hours for a book you can read in one hour.... “in generally when your toasting nuts like this..........(seven years later) as usual we will start in a cold pan.......”
It was the best of times, it was the woooOoorst of times
It’s not for me.
@Toxic Potato Most of us think it sounds adorable. Chef John inspires the same auto-like as Mr Rogers. People who don't like either of them are damaged humans. :)
Oh yummo you need to make this with 1/2 mayo 1/2 sour cream it’s to die for.
Listen to this in half speed. You wont be able to stop laughing 🤣
Saifa Kismat He sounds high. Lol.
That is really funny. 🍺🍸🍻🍷🍺
Listen at 2X and it sounds like he just did a line of coke.
Start at 3:20 on half speed. Sound like he's drunk and trying to justify himself to a cop.
😆😆😆
Hey, Chef John! Good to come across your video again.