“That’s Gold, Jerry! Gold!”—Kenny Bania, Seinfeld
That’s the first thing I said after making this dip. The only thing, actually, since after that my mouth was full. Also, I’d made things awkward because it was just me and my wife.
In the dip world, this is total gold. It’s good to have in your repertoire. You can throw it together in a few minutes and let it chill in the fridge while you get ready for your guests to arrive. It’s great for football parties. Cocktail parties. Any party, really. Including cocktail hour with your spouse, which is how I came to devour it.
This dip is my take on the classic from Neiman Marcus.
This goes great with Champagne, gougères, and fabulous company. You can omit the bacon if it’s not your cup of tea.
Makes 4-8 servings
1⁄4 cup (2 ounces, 50 g) slivered almonds
4 slices (25 g) bacon
8 ounces (225 g) cheddar
1⁄2 cup (20 g) green onions, 1⁄4-inch slices
4 ounces (100 g) sour cream
4 ounces (100 g) good mayonnaise, such as Hellman’s
4 ounces (100 g) crème fraîche
1 (.53-ounce, or 15 g) French onion dip packet
Add the almonds to a medium skillet over medium heat. They’ll start smelling nutty when they’re toasted. Once finished, transfer to a small bowl. Set aside.
Put bacon on a metal cooling rack on a foil-lined baking sheet. Put in a cold oven. Turn on the oven to 400 ̊F. Cook until bacon is crispy, about 20 minutes. Set aside.
Mix the cheese, green onions, sour cream, mayonnaise, crème fraîche, and the French onion dip packet together in a large bowl. Add the bacon and slivered almonds. Cover with plastic wrap and refrigerate until ready to serve.