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.
The dip can be covered and refrigerated for up to 3 days.
Apple slices, skewered red and green grapes and endive spears.
Review Body: This is a very tasty dish and went really well with apple and pear slices as well as grapes. The one problem I had was that it was runnier than dressing. Maybe to much buttermilk?
Review Rating: 4
Date Published: 2016-11-25
Author Name: ANGIE FISCHER
Review Body: This is a seriously delicious dip! It's SO easy to whip up and could be used in a multitude of ways. I served it with the apples, grapes and endive shown here, but also included water crackers and some radicchio. It would also be delicious spread on a sandwich and then topped with other items such as turkey! This makes a very generous amount that will definitely feed a crowd. This recipe is a keeper!