Waldorf Dip

When we think about iconic New York, a few things come to mind. Yellow cabs, power-women in heels, lunch at Pastis. We also think of the landmark, Waldorf Astoria Hotel, where the Waldorf Salad originated.

We have taken the staple ingredients of a Waldorf Salad, and transitioned them into a beautiful dip. We served ours with sea salt crackers, but this would also go nicely on a sliced baguette or melba toast.


  • 1 cup finely chopped celery (about 4 stalks)
  • 1 cup walnuts, roasted and chopped
  • 1 cup red grapes, sliced into quarters
  • 1 cup red apple chopped,
  • 1/2 cup crumbled blue cheese
  • 1 tablespoon chives, minced
  • 1 teaspoon rosemary, minced
  • 2 tablespoons greek yogurt
  • 1 lemon, juiced
  • salt + pepper to taste


  • Preheat oven to 350 degrees
  • On a baking sheet, spread out the walnuts and bake for 10-12 minutes; then set aside to cool
  • In a large bowl combine the celery, grapes, apple, blue cheese and chives
  • In a separate smaller bowl, combine the greek yogurt, lemon juice, rosemary, salt, and pepper; whisk until well combined
  • Add the dressing to the larger bowl, mixing until all ingredients are covered
  • Finely chop the walnuts, and add those to the big bowl, giving it another stir

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