I have practically had to sit on my hands to stop myself writing about this before now. Now, naturally I know Roquefort does not come from Mexico, but because it melds deliciously with avocado I couldn't resist; I hope you won't be able to, either. And although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu. Saint Agur out of a wedge-shaped package 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...

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 mixture 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

Copyright © 2007 by Nigella Lawson