Guacamole is hopping on a plane and coming to Europe. Yep. It’s feeling like some French blue cheese and Italian basil and tomato would go a long way in enhancing it’s portfolio as a diverse and wonderful dip. It’s time for a little “brand stretch”, so to speak.
OK, I’ll stop the silly talk now. But did you know that when you work in marketing you actually talk like that sometimes? Yeah. It’s funny.
So who’s having a holiday party this year?
Not us 🙁 Mr. Veggie’s work schedule didn’t quite allow us to squeeze one in, but if it did, we would be serving this dip.
I got the idea for blue cheese guacamole years ago, and I can’t remember where from, but in a book, or a website, or somewhere, there was a recipe for “roquemole”, a roquefort and avocado dip. I’m a sucker for a cute name, and an even bigger sucker for adding blue cheese to places where you wouldn’t expect it (hel-LO pasta alla vodka with blue cheese) so I was always going to love that idea.
In this dip, I’ve used a creamy blue cheese (Saint Agur) and kept it chunky with some tomatoes and red onion. Fresh basil complements the flavors really well, and I generally prefer it to cilantro/coriander so that’s an all-round win!
I had it with tortilla chips (even though I just swore them off post-vacation, what is UP with that?) But it would be delicious with fresh bread or crostini, or as a bruschetta topping.
I love traditional guacamole in the summer where it’s cooling, refreshing and perfect for barbecues and backyard snacking. So this version, being so much richer, is a great winter guacamole. I’d love to serve it at a holiday party next to a big cheese board and a slow cooker full of mulled wine. But, I can’t… So maybe you can, and tell me all about it?
basil & blue cheese guacamole
- 3 avocados
- 1/2 cup of blue cheese, crumbled
- 1 tomato, de-seeded and chopped into small chunks
- 2 Tblsps of minced red onion
- 1 handful of fresh basil, sliced
- Juice of 1/2 a lemon
- Salt and black pepper
- Mash the avocado with the blue cheese in a bowl with the lemon juice, and salt and pepper to taste.
- Mix in the onions, tomatoes and basil.
- Serve immediately, or chill in the fridge with some extra lemon juice on the top to prevent browning.
The amount pictured is only half the yield of this recipe.
If there’s room for another dip on your table, you could also try my really easy feta & artichoke dip.