Roquamole
Kitchen Tested 
- Yield 8 servings
- Prep 5 mins
- Cook 0 mins
Gussy up guacamole with pungent blue cheese, spicy peppers and creamy sour cream for an unforgettable party dip.
Mark Boughton Photography / styling by Teresa Blackburn
This recipe is adapted from Nigella Express, by British food writer Nigella Lawson. We found the combination of two rich ingredients--avocado and blue cheese--to be a marriage made in heaven.
Ingredients
- 1 cup crumbled Roquefort or St Agur blue cheese
- 1/4 cup sour cream
- 2 ripe avocados
- 1/4 cup sliced pickled jalapeño peppers
- 2 green onions, finely sliced
- 1/2 teaspoon fresh lime juice
- Blue corn tortilla chips, optional
Instructions
- Crumble or mash the cheese. Stir in sour cream. Add avocados. Mash with a fork.
- Roughly chop jalapeños. Add to avocado mixture. Stir in green onions and lime juice.
- Arrange in the center of a plate or dish and surround with tortilla chips.
Recipe adapted with permission from Nigella Express by Nigella Lawson (Hyperion, 2007).
