Creamy Blue Cheese Dip With Walnuts

Name: Creamy Blue Cheese Dip With Walnuts
Total time: 20 min
Yield: 2 1/2 cups (6 to 8 servings)
Cuisine: american
Ingredients: 1 cup raw walnut pieces; 8 ounces blue cheese, crumbled; 1/2 cup buttermilk; 1/4 cup mayonnaise; 1/4 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

By Sue Li

Total Time: 20 minutes
Rating: 4(283)
Notes: Read community notes

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.

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Ingredients

Yield:2½ cups (6 to 8 servings)

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

Ingredient Substitution Guide

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.

Ratings

4 out of 5

283 user ratings

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Cooking Notes

RosebudTX3 years ago

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.

Ann3 years ago

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.

Gori3 years ago

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.

Nancy3 years ago

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.

Barbara3 years ago

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.

Psteiner3 years ago

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.

PoshGeek3 years ago

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.

Creamy Blue Cheese Dip with Walnuts3 years ago

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.

terri c3 years ago

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.

Judy wendt2 months ago

How would this be served in mini phyllo cups?

memphis cook6 months ago

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.

Elizabeth Ransom1 year ago

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!

Karen1 year ago

I chopped the toasted walnuts and the shallot in the food processor, and then added everything else to combine. Turned out great.

Carl Hack2 years ago

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.

BarbaraME2 years ago

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!

Cookie2 years ago

I’m going to buy a quart of buttermilk to use 1/4 C.? Then what?

BarbaraME2 years ago

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!

sarah2 years ago

it freezes well

Carol3 years ago

This was great. Everyone loved it.

janisani3 years ago

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!

jhawker3 years ago

A fabulous dip - easy and very tasty.

Andrea3 years ago

This is fabulous. I didn't want to buy buttermilk so used half and half and extra lemon. Everyone loved it. Good with radishes.

dkjones3 years ago

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.

terri c3 years ago

NYCRedhead3 years ago

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.

Michelle M3 years ago

I used sour cream instead of buttermilk for this. Its an excellent, hearty dip!

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