Blue cheese and avocado are easily two of my favourite hors d’oeuvre ingredients so I can’t understand how I overlooked the possibility of combining them into one magnificent dip. Of course, that’s what the professionals are for; providing flavour inspirations that test the boundaries and occasionally stumbling upon a jackpot like this.
Sorry if I appear to be gushing but this is easily the best new dip recipe I have come across in a long time, and apart from being a completely new set of flavours, it is also one of the easiest to make. I made this dip three times before I got around to putting it up here (in the space of a week)!
The recipe comes from Nigella Express and is something you could take along to any party or picnic, as well as using it in place of guacamole in many instances. My favourite use so far (apart from served with just plain corn chips) has been a dollop atop small corn fritter, topped with either a coriander leaf or a little piece of jalepeno chilli (depending on your audience).
I know I will be serving this at my Melbourne Cup gathering (which is, admittedly, at work; sadly no public holiday for Queensland) and I strongly encourage you to do the same. It’s so far from the traditional English racing foods but can be served as elegantly as any cucumber sandwich.
Ingredients:
- 125g good blue cheese
- 60 ml sour cream
- 2 avocados (soft, ripe)
- 35g Jalapeno peppers (pickled in a jar)
- 2 spring onions (finely sliced)
- ¼ tsp paprika
- 1 packet plain corn chips
Method:
Mash the blue cheese with the sour cream in a mixing bowl.
Mash the avocados into the sour cream mix. (Do not use a blender or food processor unless you want a very thin, almost runny dip).
Stir the roughly chopped jalapenos and the finely sliced spring onions into the mixture. Dust with the paprika once you have poured it into your serving dish.
Arrange in the centre of a plate or dish, surrounded with tortilla chips. Enjoy with good friends and a winning ticket!
*Nigella calls this dip ‘Roquamole’ but, as you are unlikely to be using Roqueforte cheese in this dip (due to the limited availability in Australia), I just call is a spicy blue cheese and avocado dip, as above. I also find this name more descriptive; so people know what they’re in for!
A Tale of Two Kitchens 