Blue-Cheese-and-Walnut Dip with Waldorf Crudités

Contributed by Grace Parisi

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

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.

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.