Blue Cheese and Walnut Dip
Ingredients
- 1 cup raw walnut pieces
- 8 ounces mild blue cheese crumbled
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup thinly sliced chives plus more for garnish
- 1 small shallot finely chopped
- 1 tablespoon lemon juice ~1/2 lemon
- 1/4 teaspoon paprika
- Kosher salt and freshly ground black pepper
- For serving: celery sticks and crackers regular or gluten-free
Instructions
- Heat oven (or toaster oven) to 350°F. Spread walnuts on a baking sheet and toast in oven until golden brown and fragrant, about 7 minutes. Watch them carefully to ensure they do not burn. Let cool and coarsely chop.
- In a medium bowl, combine blue cheese, buttermilk, mayonnaise, chives, shallot, lemon juice and paprika. Stir to blend and season with salt and pepper. Store dip in the refrigerator for up to 24 hours before serving.
- Just before serving, stir in chopped walnuts and top with more chives.
- Serve with celery sticks and crackers.
