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Category: Dips-served cold
Prep Time: Cook Time: Total Time:
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 degrees. 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.
Makes about 3 cups.
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.
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Blue-Cheese-and-Walnut Dip (f&w)
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Category: Dips-served cold
Prep Time: Cook Time: Total Time:
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 degrees. 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.
Makes about 3 cups.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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