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Blue Cheese & Walnut Dip with Waldorf Crudités


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Blue Cheese & Walnut Dip with Waldorf Crudités 0 Picture


  • 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



Step 1

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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