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Blue-Cheese-and-Walnut Dip with Waldorf Crudités

David Malosh
Total time 25 mins
Yield Makes about 3 cups
With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad.

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.