Recipes Appetizers Dips Cheese Dips Blue-Cheese-and-Walnut Dip with Waldorf Crudités 5.0 (1,160) 2 Reviews 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 By Grace Parisi Updated on November 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Total Time: 25 mins Yield: 3 cups Ingredients 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 Directions 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. Rate it Print