Million Dollar Dip is worth its weight in gold for three reasons. First, whether you serve it with crackers, pretzels, or veggies, it tastes like a million dollars. It has great, big flavor!
It’s a great recipe to print and save because, reason two, it’s made from the simplest of ingredients you probably have on hand, and reason three, it goes together in about five minutes! That’s my idea of a recipe that’s a keeper!
This delightful dip has a long history that began, not surprisingly, in Texas, where everything is big! It became known as Million Dollar Dip because it tastes like a million bucks!
Million Dollar Dip was created by Helen Corbitt in the 1950s when she was the director of Food Services at Neiman Marcus. Corbitt was an extraordinary chef, one of the best to come out of Texas. She served it for the first time in the famous Zodiac Room in Neiman Marcus’s Dallas location.
She’s also credited with inventing Texas Caviar, a wildly popular recipe in the South today. Corbitt, a native New Yorker, created Texas caviar around 1940 and first served it on New Year’s Eve at the Houston Country Club.
One of the nice things about this recipe is you don’t have to be a millionaire to make it! The ingredients are simple and easily available, and it only takes a little time to stir some up. Remember, a chef created this recipe, so please use what the chef used when she first made it for the best results!
If you have softened the cream cheese, you can whip this up in record time. Beat the cream cheese with the mayonnaise until well blended, then add the other ingredients. That's all there is to it!
The dip tastes better after it has been refrigerated for at least two or three hours, so all the ingredients have time to mingle and get to know each other. Remove it from the fridge for half an hour before serving to soften and become more “dippable.”
At lunch today, we had this yummy Million Dollar Dip on celery sticks, but it would be great on any chip, pretzels, or little toast rounds. I think it would also be an amazing topper for baked potatoes. Why not? Everything in it would be perfect for it!
Dips and appetizers became a big part of entertaining and gatherings in the 1950s when the country was happy to have the war behind them and everyone back home. Here are some of our family's favorite appetizers! 5-Minute Cheeseball, Dried Beef Dip, and Monte Cristo Pinwheels.
Helen Corbitt created this dip recipe for the famous Zodiac Room at Nieman Marcus in Dallas. Six simple ingredients make an amazing dip that's quick and easy to make!
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Love, GB (Betty Streff)
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