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With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad.Plus: F&W's Appetizers Cooking Guide Party Dips and Spreads

Grace Parisi
December 2010

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Credit: © David Malosh

Recipe Summary test

total:
25 mins
Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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