Blue-Cheese-and-Walnut Dip with Waldorf Crudités

Food & Wine
Blue-Cheese-and-Walnut Dip with Waldorf Crudites Recipe
David Malosh
With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad.
Makes about 3 cups


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1 cup walnuts
1 cup mayonnaise
1 cup buttermilk
2 tablespoons minced shallots
1 tablespoon white wine vinegar
8 ounces (2 cups) blue cheese, crumbled
Salt and freshly ground pepper
Snipped chives, for garnish


Total: 25 Minutes

Preheat the oven to 350°. 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.

Created date

October 2013