Roquamole

By Paul Briand

When I make guacamole, it's a pretty simple concoction: Avocado, garlic, dash of Tabasco, smidgen of mayonnaise and a spritz of lemon juice.

By way of Relish magazine, courtesy of my wife Jane, I found a twist on guacamole that combines the richness of avocado with the sharpness of Roquefort cheese (blue cheese) and the tang of sour cream.

Relish magazine says this recipe for Roquamole is adapted from "Nigella Express," by British food writer Nigella Lawson.

Ingredients
1 cup crumbled Roquefort or blue cheese
1/4 cup sour cream
2 ripe avocados
1/4 cup sliced pickled jalapeno peppers (eliminate if your not into the heat)
2 green onions, finely sliced
1/2 teaspoon fresh lime juice

Directions
1. In medium size bowl, prepare avocado as you would for guacamole;
2. Crumble in the cheese;
3. Add the sour cream and stir mixture together;
4. Roughly chop the jalapeno, add to mixture with green onions and lime juice, and stir;
5. Serve with blue corn tortilla chips.