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Blue-Cheese-and-Walnut Dip with Waldorf Crudités

With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad.

Plus: F&W's Appetizers Cooking Guide

slideshow  Party Dips and Spreads

  • Total Time:
  • Servings: 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 blue cheese, crumbled (2 cups)
  • Salt and freshly ground pepper
  • Snipped chives, for garnish



  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.

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.

Contributed By Photo © David Malosh Published December 2010

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