![Bacon-Cheddar Dip](https://static01.nyt.com/images/2024/02/02/multimedia/02appetiterex-dip-zhlc/02appetiterex-dip-zhlc-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Creamy Blue Cheese Dip With Walnuts
![Creamy Blue Cheese Dip With Walnuts](https://static01.nyt.com/images/2020/09/16/dining/sl-creamy-blue-cheese-dip-with-walnuts/sl-creamy-blue-cheese-dip-with-walnuts-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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
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
Cooking Notes
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.
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.
The combination of ingredients sounds wonderful but, unfortunately, the result is a slightly soupy visually unattractive goop. If you eliminate the paprika the color would improve. It is tasty, just not appealing.
I made as directed and also found results soupy. I added about 1/4 lb to bowl then used a hand healed blender to smooth it out. Liked the consistency and the flavor very good. I was careful about the salt. I made this a day before needing to serve it so hoping the flavors and consistency improves.
Agree re liquid. Did not use buttermilk, just Blue Plate (tart) mayo and lemon juice. Used smoked Blue cheese, dash of Penzey’s red and black. Mash with fork. No extra salt needed.
I followed the directions and also found the results soupy. So I used a boat motor blender to smooth it then added about 1/4 lb. more blue cheese and blended again. I was careful about the salt. I made this the day before was to serve so hoping it firms up a bit more. Flavor delicious though.
I agree with the other cooks that a half a cup of buttermilk is too much. I used 1/4 cup and it was perfect. I liked the tanginess that it added and thought the consistency was just right for spreading on crackers or dipping crudités. This is sure to be a favorite spread of mine going forward.
How would this be served in mini phyllo cups?
Totally different from and easier than this recipe, but strongly inspired by it. Ground pecans in mini-processor, toasted in microwave, added blue cheese, crème fraiche, and a bit of lemon juice. No salt needed.
This dip is divine and paired beautifully with red cabbage wedges and celery. I was surprised other cooks found the results soupy. Mine turned out perfect, though I used vegan mayonnaise and low-fat buttermilk. Besides these substitutions and leaving out salt, I followed the recipe to the letter and was very pleased with the results. Bravo!
I chopped the toasted walnuts and the shallot in the food processor, and then added everything else to combine. Turned out great.
This is an excellent dip with a robust flavor and texture. Served with fresh apple slices, Belgian endive leaves, and simple sea salt crackers. The fresh chives adds a nice nuance to the flavors. Dinner guests stated “this is a winner “. I love to entertain, and comments like that give me incentive; as does the Team at NYT. Thanks to all of you for your incredible recipes.
I made 1/2 of this recipe yesterday and cut the buttermilk in half (again) since someone mentioned it not being as thick as they thought it would be. It was still a bit thin but the walnuts helped. Took those leftovers out of the refrigerator today and it was fabulous! Consistency was much better cold! I will be sure to chill it next time!
I’m going to buy a quart of buttermilk to use 1/4 C.? Then what?
I usually have a container of Buttermilk powder in the refrigerator. You can find it in the baking section of the grocery store. Very convenient, lasts a long time, and no waste!
it freezes well
This was great. Everyone loved it.
really good if you like a strong blue cheese flavor. the walnuts added much to the texture and flavor. I used plain yogurt instead of buttermilk. this looked so nice with the red cabbage and celery. I had forgotten how good saltines are!
A fabulous dip - easy and very tasty.
This is fabulous. I didn't want to buy buttermilk so used half and half and extra lemon. Everyone loved it. Good with radishes.
I whizzed mine up in the food processor to make it a bit smoother. It looks like a bowl of wet cement, but the taste is great! The walnuts take a basic blue cheese dip and elevate it a bit. I’ll make this again.
I agree with the other cooks that a half a cup of buttermilk is too much. I used 1/4 cup and it was perfect. I liked the tanginess that it added and thought the consistency was just right for spreading on crackers or dipping crudités. This is sure to be a favorite spread of mine going forward.
After reading all of the comments about how runny and salty the dip turned out, I skipped the added salt (the Danish bleu I used was salty enough) and substituted cream cheese for the buttermilk. Same tangy flavor, much better consistency. Everyone loved it.
I used sour cream instead of buttermilk for this. Its an excellent, hearty dip!
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