Creamy Blue Cheese Dip With Walnuts
Updated Sept. 24, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup raw walnut pieces
- 8ounces blue cheese, crumbled
- ½cup buttermilk
- ¼cup mayonnaise
- ¼cup thinly sliced chives, plus more for garnish
- 1small shallot, finely chopped
- 2tablespoons lemon juice
- 1teaspoon sweet paprika
- Kosher salt and black pepper
- Celery sticks, for serving
- Red cabbage, cut into wedges, for serving
- Saltine crackers, for serving
Nutritional analysis per serving (8 servings)
271 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 11 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 9 grams protein; 415 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 350 degrees. Spread walnuts on a baking sheet and toast in oven until golden brown, about 10 minutes. Let cool, then coarsely chop.
- Step 2
In a medium bowl, combine blue cheese, buttermilk, mayonnaise, chives, shallot, lemon juice and paprika. Stir to blend, then season with salt and pepper.
- Step 3
Just before serving, stir in chopped walnuts and top with more chives. Enjoy with celery, cabbage and saltine crackers.
Private Notes
Comments
So easy and really good. Mine didn’t come out as thick as the photo so better to go a little under rather than over on the mayo and buttermilk IMO. Also, the salt! I salted and tasted but the salt really became a bit overpowering as it sat (this from a salt lover), so I’d suggest taking it easy on salt too. But great dip that I’ll be making again, would be especially nice to take to a party once parties are part of our life again.
I combined this recipe with the “spicy molten blue cheese dip” recipe - essentially adding hot sauce and making into a hot dip instead of a cold one- and it’s fabulous.
this is delish...i would recommend, in order to be on the safe side, macerating the shallot in the lemon juice just a wee bit...you never know when a shallot can be uber-strong...and i agree fully - on a chicken schnitzel sandwich, just divine.
A favorite. Perfect recipe. Wouldn’t change a thing. If you’re going to have left-overs though, keep the walnuts on the side (they lose their crunch).
Wasn’t bad, but wasn’t really good either… Plus, I have way too much left over. This might be good with wings…? Also agree that the paprika muddles up the color without adding any taste value.
This was delicious. And, (I’m doing that thing y’all hate) I like my simpler version of 5-6 oz. blue cheese, 1 pack cream cheese, 1-2 garlic cloves. Blitzed and served the next day .