MILLION DOLLAR DIP
Chef Jim Flagg
Real Bacon Bits
Cheese: Freshly shredded cheddar works best in this recipe. Packaged cheese typically lacks the flavor and texture that fresh cheese has. You can substitute cheddar for aged Gouda or Gruyere.
Mayonnaise: You can substitute mayo for sour cream or Greek yogurt, but I have found that mayonnaise works best to achieve a perfectly creamy texture.
Almonds: You can chop your almonds into smaller pieces for bite-sized texture.
Flavor Additions: Add in garlic, homemade ranch or Italian seasoning for an extra burst of flavor in your dip!
Mix Together Ingredients: Add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds to a small bowl. Mix until fully combined.
Chill and Enjoy: Refrigerate for at least 2 hours. Serve with your favorite crackers.
STORING MILLION DOLLAR DIP
Storing dips is just as easy as making them. I love having dips on hand for when I get late night munchies because you can eat them straight out of the fridge! Your dip will stay good for up to 4 days in an airtight container.
Chef Jeff Bullard
1 tin of vegetarian BBQ baked beans
1 tbs hot curry powder
2 tbs mayonnaise
1 sliced banana
Mix all ingredients together and refrigerate before serving.
Slice jalapenos into rings
Spread cream cheese inside jalapeno ring
Place approx. 1 inch piece of bacon on top of jalapeno ring
Bake in oven approx. 30 minutes at 350 degrees
Serve on crackers
Appetizers & Sides
SOUTH AFRICAN CURRIED BEANS
Chef Jude Erasmus
BUFFALO CHICKEN DIP
Chef Kirk Dunbar
1 cup shredded cheese
I add ranch dressing
8 oz cream cheese
3/4 Buffalo sauce
Mix that together cook on like 350 for 10-15 min or in a crock pot