Yesterday, we had friends over for a lazy afternoon and an early dinner. The emphasis was on simple, and so I rolled out Nigella Lawson’s roquamole.

Roquamole is her luscious blend of roquefort and avocado – certainly not traditional by a long shot, but a delicious variation on the usual. What I like about this recipe is the customization factor – in this case, I went with a gorgonzola, instead of a sharper roquefort and then subbed out the jalapeños for Ortega green chilies (since we had kids to feed and wanted to keep things on the mild side). I served this with thick tortilla chips (Casa Sanchez gruesos), along with sliced radishes and carrot sticks for dipping. Delish!

Here’s the original recipe – again, feel free to change it up a bit to make it your own. It’s very forgiving!

Roquamole

1 cup crumbled Roquefort or Saint Agur blue cheese
1/4 cup sour cream
2 ripe avocados
1/4 cup sliced pickled green jalapeños from a jar
2 tablespoons finely sliced scallions
1/4 teaspoon paprika
large bag of blue corn tortilla chips

1. Crumble or mash the blue cheese with the sour cream in a bowl.
2. Mash in the avocados. If they are ripe, a fork should be all you need.
3. Roughly chop the sliced jalapeños and stir them into the mixtrue along with the finely sliced scallions.
4. Arrange in the center of a plate or dish, dust with paprika, and surround with tortilla chips. Dive in.

Serves 4-6.