For the dip base, beat the cream cheese, parmesan cheese and mayo in a mixing bowl until blended. Set aside.
To carmelize walnuts- heat 1/2 cup sugar in heavy skillet over medium heat, stirring constantly. When sugar is liquified, stir in walnuts until coated. Spread walnuts in a thin layer on foil brushed with butter. Let cool.
Stir cooled walnuts and bleu cheese crumbles into dip base. Place into 1 quart souffle dish and bake at 350 degrees for 25-30 minutes or until golden brown on top. Top dip with additional carmelized walnuts for garnish.
For pita triangles, cut into triangles, brush one side with melted butter, sprinkle a with a little salt, then toast or bake until golden brown.
Serve hot with assorted baked pita triangles.
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Blue Cheese and Walnut Souffle Dip Recipe - Appetizers