We’ve established already that I love a good cheeseball. I stumbled upon this recipe years ago on Pinterest, where it was published as Neiman Marcus Dip. I have no idea where the name comes from and a quick Google will show you that there are several variations of this dip. The first couple of times that I made it for potlucks or such, someone would always say “Is this like a cheeseball dip or something?” So, I changed the name to something that makes more sense: Cheeseball Dip.
I also changed the recipe from the original one that I found to go by a simple rule of “ones”: one cup of mayo, one package of cheese, one package of bacon, one package of slivered almonds and one bunch of green onions. Simple as can be.
I usually toast my almonds in hot skillet for a couple of minutes to bring their flavor out fully but that’s optional.
Wash and chop your onions and just toss ingredients all in a bowl.
Store in an airtight container in the fridge until ready to serve. This dip will last a couple of days…if you control yourself! You can lighten it up if you wish by using reduced fat cheese and light mayonnaise.
Cheeseball Dip
1 8oz package shredded cheddar cheese
1 cup mayonnaise
1 packet of slivered almonds
1 package of bacon pieces
1 bunch green onions
Wash and chop up green onions. Add all ingredients together in a bowl. Chill in fridge in airtight container until ready to eat. Serve with crackers.