I got this recipe from the Baked Bree website, but she actually got the recipe from a Nigella Lawson app. Her picture is so much better than mine, you might want to check it out. As I'm giving the recipe to you, it's actually been cut in half because I find that's the perfect amount to make and then devour as a meal. :-) Yes, I've done it a couple of times.
Bree mentions making this for a party, which is a great idea, but because there isn't any lemon or lime juice added, your avocado will brown fairly quickly so you'd want to whip it together at the last minute if that's your plan. (Or, try adding some lime juice and the pit of you avocado if you wanna make it ahead of time.)
Roquamole
1/2 cup blue cheese crumbles2 Tablespoons sour cream (I use reduced fat and I use more like 1/4 cup)
1 ripe avocado
2 Tablespoons diced pickled jalapeños
2 scallions with 1 teaspoon reserved for garnishing
tortilla chips (I love the Archer Farm's Organic Blue Corn Tortilla Chips with Flaxseed with this.)
Just mash everything together in a bowl. Bree uses a potato masher to do this, but I find that a fork works just fine if your avocado is ripe. Top with the reserved scallions and enjoy!
Frankly, I fancy myself an excellent guac chef(?), and I could see this recipe being a go-to. Looks delicious although I might still make mine for the kiddos. They aren't huge fans of stinky cheeses yet, but I'm working on them. ;) -Erin Vaughn, anonymous commenter.LOL
ReplyDeleteOr would it be "commentor?" -Erin
ReplyDeleteI googled it, it's "commenter." :-)
ReplyDeleteYes, it's definitely a "go-to" at this house. I had it for lunch, again, yesterday. :-) A lot of adults aren't a fan of stinky cheese, so don't be too hard on the kiddos. I love guacamole. Chipotle has my favorite guac, so I looked it up online and that's the recipe I use...
Thanks for reading, Erin!