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Roquamole

by . Featured in NIGELLA EXPRESS, and Nigella Quick Collection
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Introduction

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.

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.

Roquamole
Photo by Lis Parsons

Ingredients

Serves: 4-6

Metric Cups
  • 125 grams crumbled roquefort cheese (or St Agur)
  • 60 millilitres 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
  • 1 cup crumbled roquefort cheese (or St Agur)
  • ¼ cup sour cream
  • 2 ripe avocados
  • ¼ cup sliced pickled green jalapeno peppers (from a jar)
  • 2 scallions (finely sliced)
  • ¼ teaspoon paprika
  • 1 packet blue corn tortilla chips

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.
  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 scallions.
  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. For gluten free most corn chips are gluten free but check packaging.

For vegetarians use St Agur or a similar blue cheese suitable for vegetarians. For gluten free most corn chips are gluten free but check packaging.

Tell us what you think

What 3 Others have said

  • I have made this dip several time and it gets better every time! I was not a big blue cheese fan but my husband is and it has become a fave dip at parties we host or go to!

    Posted by Shamin1 on 22nd March 2015
  • I have a well-thumbed copy of Nigella Express but had never tried roquamole, thinking it might be too rich. However, I ventured to make it for a drinks party recently, exactly as the recipe is written, and served it with various tortilla chips and veggies. It was a huge hit! Everyone kept asking me why my guacamole tasted so much better than theirs did. So to anyone who has been wondering about this dip, go for it I say!

    Posted by wendyjacquelyn on 10th December 2014
  • That cheese is what my recipe was missing ... simply awesome ! Roq-On Nigella

    Posted by TonyO7 on 29th April 2014
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