Blue Cheese & Walnut Dip with Waldorf Crudités

Blue Cheese & Walnut Dip with Waldorf Crudités
Blue Cheese & Walnut Dip with Waldorf Crudités

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup walnuts

  • 1

    cup mayonnaise

  • 1

    cup buttermilk

  • 2

    tablespoons shallots, minced

  • 1

    tablespoon white wine vinegar

  • 8

    ounces blue cheese, crumbled (2-cups)

  • Salt and freshly ground pepper, to taste

  • Snipped chives, for garnish

Directions

Preheat the oven to 350°F. Spread the walnuts in a pie plate and toast them in the oven for 10 minutes, until fragrant and golden. Let cool, then coarsely chop the nuts. In a food processor, pulse the mayonnaise, buttermilk, shallots and vinegar until smooth. Add the blue cheese; pulse until chunky. Add the walnuts and pulse until fine. Season with salt and pepper; garnish with the chives. Make Ahead: The dip can be covered and refrigerated for up to 3 days. Serve With Apple slices, skewered red and green grapes and endive spears.

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