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.
The dip can be covered and refrigerated for up to 3 days.
Apple slices, skewered red and green grapes and endive spears.
Review Body: This is a very tasty dish and went really well with apple and pear slices as well as grapes. The one problem I had was that it was runnier than dressing. Maybe to much buttermilk?
Review Rating: 4
Date Published: 2016-11-25
Author Name: mankmm
Review Body: This recipe is defective. I made it the day before a party, following the recipe exactly. It seemed fine and tasted good, BUT, when I took it out the next day, it was extremely thin and liquidy, to the point where it cannot be served (you could drink it, but you can't dip things in it). I am very disappointed, to say the least, given that I used all of these expensive ingredients to make it. Please post a correction, or some way to re-thicken it after it liquifies.
Review Rating: 1
Date Published: 2017-12-07
Author Name: ANGIE FISCHER
Review Body: This is a seriously delicious dip! It's SO easy to whip up and could be used in a multitude of ways. I served it with the apples, grapes and endive shown here, but also included water crackers and some radicchio. It would also be delicious spread on a sandwich and then topped with other items such as turkey! This makes a very generous amount that will definitely feed a crowd. This recipe is a keeper!