It rocks!!! Here’s a new version of guacamole for bleu cheese lovers. And since bleu is an acquired taste, this may be a good choice for someone who loves guacamole. Ease them into bleu (start with half the cheese) with this delicious sauce. But for those of us who love bleu and avocados, this is a marriage made in heaven. It makes a thick, chunky but creamy chip dunking delight. The flavors marry even more over night. If made the day before or if by slim chance there is dip leftover, cover with plastic wrap pressed directly on the Rockamole to prevent color change.
Prep Time: 7 Minutes | Cook Time: 0 Minutes | Yield: 6 servings | Level: Easy
- 2 ripe avocados, diced
- 1 tsp fresh lemon juice
- 4 oz Roquefort or bleu cheese, crumbled
- 1/2 cup sour cream
- 1 medium scallion, diced
- 1/2 cup pickled jalapenos, chopped
- dash salt
- bag of sturdy tortilla chips
1 Scoop the avocado flesh into a flat bottom bowl. Splash the lemon juice over the avocado and turn gently to coat.
2 Add bleu cheese, sour cream, scallions and jalapenos.
3 Use a potato masher combining just until barely mixed and still lumpy. Salt to taste using a chip rather than a spoon so the saltiness of the chip and the dip balance. Serve this sauce with sturdy tortilla chips.
Bleu cheeses vary in flavor. Some are milder and creamier. Others are more crumbly and pungent. Use whichever works best for the flavor strength needed.
- Exchange pickled jalapeno for finely diced fresh jalapeno.
- Reduce the bleu cheese for just a hint of pungent flavor.
Inspiration – Nigella Lawson
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: April 22, 2012