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ROQUAMOLE
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.
Recipe posted by Nigella
Ingredients
- 125g Roquefort or St Agur
- 60ml sour cream
- 2 ripe avocados
- 35g sliced pickled green jalapeno chilli peppers from a jar
- 2 spring onions, finely sliced
- 1/4 teaspoon paprika
- 1 packet blue corn tortilla chips
Method
Serves: 4-6
- In a bowl, crumble or mash the blue cheese with the sour cream.
- 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 spring onions.
- 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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