Active Time
Total Time
25 MIN
Serves : Makes about 3 cups
© David Malosh

How to Make It

Step 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.

Step 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.

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.

Suggested Pairing

Dry, appley sparkling wine: NV Domaine Ste. Michelle Brut.

You May Like

Aggregate Rating value: 5

Review Count: 1160

Worst Rating: 0

Best Rating: 5

Author Name: Jean Heck

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


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!

Review Rating: 5

Date Published: 2016-11-25