Serves: 4-6

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.

Photo by Lis Parsons.


  • 125 grams crumbled Roquefort cheese (or St Agur)
  • 60 ml 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

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