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.

roquamole
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

  1. Crumble or mash the cheese. Stir in sour cream. Add avocados. Mash with a fork.
  2. Roughly chop jalapeños. Add to avocado mixture. Stir in green onions and lime juice.
  3. 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).

 

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