Blue Cheese Guacamole

Kick up your Cinco De' Mayo with this guacamole dip!
Recipe from


2 tablespoons finely chopped white onion
1 tablespoon minced fresh jalapeƱo or serrano chile, including seeds, or more to taste
1 teaspoon kosher salt, or ½ teaspoon fine salt
¼ cup chopped cilantro, divided

1 tablespoon freshly squeezed lime juice, or more to taste
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
¼ cup coarsely chopped smoked almonds, divided
3 tablespoons crumbled blue cheese, divided


Mash the onion, chile, salt (the coarseness of kosher salt will help you make the paste), and half of the cilantro to a paste in a molcajete or mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl. Stir in the lime juice.

Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Add the rest of the cilantro and most of the almonds and blue cheese, toss well, and mash coarsely with a pestle or fork. Season to taste with additional lime juice and salt.

Garnish with the rest of the almonds and blue cheese. This guacamole is best served right away

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