Creamy Blue Cheese Dip With Walnuts

By Sue Li

Updated September 23, 2020

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes
Rating
4(308)
Comments
Read comments

Blue cheese can be a polarizing ingredient, but the sweetness of toasted walnuts rounds out the sharpness of the cheese in this creamy dip. If serving this dip to friends, surround it with large pieces of cabbage, sliced celery sticks and a sleeve of saltine crackers — and make extra, because it can disappear quickly. But it’s built for more than entertaining guests: Slather it on a potato bun in a chicken cutlet sandwich, or use it to dress up a BLT.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2½ cups (6 to 8 servings)

  • 1 cup raw walnut pieces

  • 8 ounces blue cheese, crumbled

  • ½ cup buttermilk

  • ¼ cup mayonnaise

  • ¼ cup thinly sliced chives, plus more for garnish

  • 1 small shallot, finely chopped

  • 2 tablespoons lemon juice

  • 1 teaspoon sweet paprika

  • Kosher salt and black pepper

  • Celery sticks, for serving

  • Red cabbage, cut into wedges, for serving

  • Saltine crackers, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

7 grams carbs; 25 milligrams cholesterol; 271 calories; 5 grams monosaturated fat; 11 grams polyunsaturated fat; 7 grams saturated fat; 24 grams fat; 2 grams fiber; 415 milligrams sodium; 9 grams protein; 2 grams sugar

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

  1. 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.

  2. 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.

  3. Step 3

    Just before serving, stir in chopped walnuts and top with more chives. Enjoy with celery, cabbage and saltine crackers.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
308 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

RosebudTX

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.

Ann

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.

Nancy

May I suggest toasting walnuts in your microwave. It will cut prep time in half. Just put the walnuts on a piece of parchment paper, a paper plate or paper towel and toast start with 60 seconds, stir and toast a little more if you wish. Save whatever paper you used for another use like wiping a counter or setting out ingredients.

Terry

Really soupy as written . I also added whipped cream cheese to thicken it up. Wish I’d read the comments first.

Rebecca

I added some whipped cream cheese to thicken it up like the photo. Worked a charm!

J. Fo

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).

Private comments are only visible to you.

Recipe Tags

or to save this recipe.