I can see where there might could be some confusion and doubt out there, but…

Bleu cheese works a treat with avocados!

Score another hoooge win for Nigella Lawson, who suggests serving this wicked tasty nosh with blue chips, and/or mebbe some fresh veggies for dipping, but, I am here to tell you that this is most excellent spread on a burger as well!

I am making another batch for this coming weekend with just that plan in mind.

I used a Roquefort and a bleu d’Avergne, but feel free to use whichever you prefer.

Note: because the bleu cheese is such a large part of this recipe, I, personally, would avoid buying those tubs of crumbled blue cheese. I mean, they are fine, but if you crumble your own, you get to lick your fingers at the end, so, winning!

•1 cup crumbled bleu cheese
•1/4 cup sour cream
•2 ripe avocados
•1/4 cup sliced pickled green jalapeno peppers (from a jar)
•2 scallions (finely sliced)

Note: my avocados were hoooge, so I doubled the sour cream, jalapeño, and scallions and thought it all turned out well.

Mash your avocados, then stir in the remaining ingredients until well mixed.

Serve immediately, or press cling wrap directly onto the top of the guacamole and chill until needed.


Do not forget to try some on a burger.


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