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Blue-Cheese-and-Walnut Dip with Waldorf Crudités
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TOTAL TIME: 25 MIN SERVINGS: MAKES ABOUT 3 CUPS FASTMAKE-AHEADSTAFF-FAVORITEVEGETARIAN 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 | |
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. |
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