Although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu.
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. But I’m also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar-snaps, you name it.

Serves: 4-6


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


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

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