Roquamole

By polloazul

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

• 125 g Roquefort or St Agur
• 60 ml sour cream
• 2 ripe avocados
• 35 g sliced pickled green jalapeno chilli peppers from a jar
• 2 spring onions, finely sliced
• 1/4 teaspoon paprika
• 1 packet blue corn tortilla chips

Details

Adapted from nigella.com

Preparation

Step 1

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.