I have practically had to sit on my hands to stop myself writing about this before now. Naturally I know Roquefort does not come from Mexico, but it melds deliciously with avocado so I couldn't resist, no more, I hope, will you. And 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 cheese I keep in the fridge so that I am ever-ready to make this. You don't need to serve 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 here. But I'm also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar snaps, you name it. For me, this can be a dip with drinks, a quick treat for lunch or a greedy solitary dinner. The only meal I've yet to eat it at is breakfast. I think it's just a question of time....

Ingredients

• 1 cup crumbled Roquefort or St. Agur
• 1/4 cup sour cream
• 2 ripe avocados
• 2 tablespoons finely sliced scallions
• 1/4 cup jarred sliced pickled green jalapenos
• 1/4 teaspoon paprika
• 1 bag blue corn tortilla chips

Directions