Description
Take your guacamole dip to the next level with creamy, tangy blue cheese and smoked, salty almonds.
Ingredients
Units
Scale
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp cayenne
- 1/2 medium sweet onion, diced
- 1/2 jalapeño pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tbsp chopped cilantro
- 1 clove garlic, minced
- 1/4 cup (60 ml) coarsely chopped smoked almonds
- 3/4 oz. (20 g) blue cheese, crumbled (3 tbsp.)
Instructions
- Scoop the avocado pulp into a large bowl and add the lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.
- Using a fork, add the salt, cumin, cayenne, and 1 tbsp of the reserved lime juice and mash. Then, fold in the onions, jalapeño, tomatoes, cilantro, garlic, and most of the almonds and blue cheese.
- Top with the remaining almonds and crumbled blue cheese just before serving.
Notes
- The guacamole can be made up to 1 hour ahead; cover the surface with plastic wrap, pressed onto the top of the mixture, and keep at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 170