Roquamole Food

ROQUAMOLE

Roquamole image

I have practically had to sit on my hands to stop myself writing about this before now. Naturally I know Roquefort does not come from Mexico, but it melds deliciously with avocado so I couldn't resist, no more, I hope, will you. And 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 cheese I keep in the fridge so that I am ever-ready to make this. 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 here. But I'm also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar snaps, you name it. For me, this can be a dip with drinks, a quick treat for lunch or a greedy solitary dinner. The only meal I've yet to eat it at is breakfast. I think it's just a question of time....

Provided by Nigella Lawson : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup crumbled Roquefort or St. Agur
1/4 cup sour cream
2 ripe avocados
2 tablespoons finely sliced scallions
1/4 cup jarred sliced pickled green jalapenos
1/4 teaspoon paprika
1 bag blue corn tortilla chips

Steps:

Crumble or mash the blue cheese with the sour cream in a bowl. 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 scallions. Arrange in the center of a plate or dish, dust with paprika and surround with tortilla chips. Dive in.

NIGELLA LAWSON ROQUAMOLE

Nigella Lawson Roquamole image

Saw Nigella discuss this on the Today Show this morning and I can't WAIT to try it out this weekend! I definitely think it will"Roq":)!!

Provided by Meredith .F

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup Roquefort cheese or 1 cup blue cheese, crumbled
1/4 cup sour cream
2 ripe avocados
1/4 cup sliced green pickled jalapeno pepper, from a jars
2 tablespoons scallions, finely sliced
1/4 teaspoon paprika
blue corn tortilla chips

Steps:

Crumble or mash the blue cheese with the sour cream in a bowl.
Mash in the avocados. If they are ripe, a fork should be all you need.
Roughly chop the sliced jalapeños and stir them into the mixture along with the finely sliced scallions.
Arrange in the center of a plate or dish, dust with paprika, and surround with tortilla chips. Dive inches.

Nutrition Facts : Calories 192.9, Fat 17.8, SaturatedFat 4, Cholesterol 6.3, Sodium 15.2, Carbohydrate 9.5, Fiber 6.9, Sugar 0.8, Protein 2.5

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