Roquamole

I have practically had to sit on my hands to stop myself writing about this before now. Naturally I know Roquefort does not come from Mexico, but it melds deliciously with avocado so I couldn't resist, no more, I hope, will you. And although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu. St. Agur out of a wedge-shaped packet is the cheese I keep in the fridge so that I am ever-ready to make this. You don't need to serve blue corn tortilla chips with this; you don't have to serve any kind of tortilla chip with this: though both do add to the luscious eat-me quality here. But I'm also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar snaps, you name it. For me, this can be a dip with drinks, a quick treat for lunch or a greedy solitary dinner. The only meal I've yet to eat it at is breakfast. I think it's just a question of time....

Photo: Roquamole

TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/4 cup jarred sliced pickled green jalapenos
  • 1/4 teaspoon paprika
  • 1 bag blue corn tortilla chips
recipe tools

Directions

Crumble or mash the blue cheese with the sour cream in a bowl. Mash in the avocados. If they are ripe, a fork should be all you need. Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced scallions. Arrange in the center of a plate or dish, dust with paprika and surround with tortilla chips. Dive in.

Explore More On

All Topics
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.