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ROQUAMOLE

ROQUAMOLE

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Serves: 4-6

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

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 blue cheese I keep in the fridge so that I am ever-ready to make this.

You don't need to serve subfusc 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. But I'm also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar-snaps, you name it.

This dish is ideal as part of a Spring meal or party. For other Spring food ideas including Crab & Avocado Salad with Japanese Dressing or Strawberry Ice Cream try Nigella's delicious Spring recipe collection. 

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Ingredients

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  • 125 grams crumbled Roquefort cheese (or St Agur)
  • 60 ml sour cream
  • 2 ripe avocados
  • 35 grams sliced pickled green jalapeno peppers (from a jar)
  • 2 spring onions (finely sliced)
  • ¼ teaspoon paprika
  • 1 packet blue corn tortilla chips
NIGELLA EXPRESS

As featured in

NIGELLA EXPRESS

Method

  1. In a bowl, crumble or mash the blue cheese with the sour cream.
  2. Mash in the avocados. If they are ripe, a fork should be all you need.
  3. Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced spring onions.
  4. Arrange in the centre of a plate or dish, dust with the paprika and surround with tortilla chips. Dive in.

Additional information - for vegetarians use St Agur or a similar blue cheese suitable for vegetarians

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