Blue-Cheese-and-Walnut Dip with Waldorf Crudites. Photo © David Malosh
© David Malosh

Blue-Cheese-and-Walnut Dip with Waldorf Crudités

  • SERVINGS: Makes about 3 cups

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

More ∨


  1. 1 cup walnuts
  2. 1 cup mayonnaise
  3. 1 cup buttermilk
  4. 2 tablespoons minced shallots
  5. 1 tablespoon white wine vinegar
  6. 8 ounces blue cheese, crumbled (2 cups)
  7. Salt and freshly ground pepper
  8. 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.