Roquamole
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
- 125 grams crumbled roquefort cheese (or St Agur)
- 60 millilitres 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
- 1 cup crumbled roquefort cheese (or St Agur)
- ¼ cup sour cream
- 2 ripe avocados
- ¼ cup sliced pickled green jalapeno peppers (from a jar)
- 2 scallions (finely sliced)
- ¼ teaspoon paprika
- 1 packet blue corn tortilla chips
Method
- 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.
- 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 scallions.
- 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.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsThe riff on guacamole I've been waiting my entire life for! So delicious! Substituted two finely chopped fresh jalapenos for the jarred "en escabeche" variety out of personal preference. A complete winner, Nigella!
This is the best dip ever! Try it and you’ll be hooked for life.
I made this for the first time today. I can't even describe how amazing it was. Disappeared in minutes with a bag of tortilla chips. Our new favourite dip (even the kids). Thank you Nigella!
I’ve got more than enough of my favorite Bayley Hazen Blue to make this. Will serve with chips and radishes. Will follow with Shrimp Scampi with smoked paprika, za’atar, lots of lemon, butter, and garlic, and crispy tasso bits, accompanied by Braised Collard Greens with Tasso. I think a baguette or some focaccia to soak up all the saucy deliciousness.
This was just a little strong - I used a good Roque, maybe aged more than required. I added a healthy pinch of sugar and it came up nicely. It definitely needs to sit and marry.
Roquamole sounds like a dance from Ibiza in the 1980’s! The recipe sounds good and I will be trying it out.
I made this once for friends and now it's been requested again and again - I will be making it for the SIXTH time this Summer next weekend. If I turned up without it my friends would be GREATLY disappointed.
I have made this dip several time and it gets better every time! I was not a big blue cheese fan but my husband is and it has become a fave dip at parties we host or go to!
I have a well-thumbed copy of Nigella Express but had never tried roquamole, thinking it might be too rich. However, I ventured to make it for a drinks party recently, exactly as the recipe is written, and served it with various tortilla chips and veggies. It was a huge hit! Everyone kept asking me why my guacamole tasted so much better than theirs did. So to anyone who has been wondering about this dip, go for it I say!
That cheese is what my recipe was missing ... simply awesome ! Roq-On Nigella