This was originally a Nigella Lawson recipe but I have bastardized it so often during my many years of making it that I have no longer have any idea of what the original recipe consists. Usually I add some chopped shallot, tomato and coriander leaves but this time I went the simple route and I have to say I will be making it this way more often as it really let the flavors of the dip - avocado and Roquefort - shine. That being said, I have posted my full recipe below.
Makes about 1 cup of dip
2 ripe avocadoes
1/2 shallot, finely chopped (optional)
1/2 ripe tomato or 1 tomatillo, finely chopped (optional)
1 Tbsp cilantro leaves, finely chopped (optional)
1/2 cup crumbled Roquefort (or Gorgonzola will do in a pinch)
fresh lime juice to taste (about 1 tsp)
salt
Place all ingredients in a bowl.
Mash with a fork or potato masher until you attain the texture that you prefer for guacamole.
Taste and add salt or lime juice as needed.
Serve with your favorite chips.
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