This dip supposedly was first served in the Zodiac restaurant of the upscale Neiman Marcus department store in Dallas, Texas in the 50’s. It is essentially a “rich” creamy dip made with cheddar cheese, bacon and almonds and has remained a classic ever since.
Makes 6 – 8 servings
½ cup (125ml) mayonnaise
½ cup (125ml) sour cream
½ cup (125ml) cream cheese
1 cup (250g) freshly grated sharp Cheddar
6 slices sliced bacon, fried crisp and finely chopped
½ cup (125ml) slivered almonds, toasted
4 green onions, thinly sliced, green and white parts
½ teaspoon (2ml) kosher salt
¼ teaspoon(1ml) ground black pepper
1 teaspoon (5ml) Worchester sauce
Buttery crackers, for serving
Corn chips, for serving
Toast slivered almonds in a dry skillet over medium heat until lightly toasted. Place almond slices in a medium sized bowl. Fry bacon until crisp and wrap in a paper towel to remove bacon fat. Crumble bacon, reserving a small amount for garnish, and add to bowl.
Add mayonnaise, sour cream and cream cheese and stir to combine. Add Worcester sauce, salt and pepper, sharp Cheddar cheese and green onion (reserving a couple of tablespoons of green onions for the topping).
Refrigerate for 3-4 hours. Place in serving dish and top with green onion and bacon. Serve with crackers, chips or corn chips.