A rich, creamy blue cheese avocado dip with basil! It’s perfect to bring to a get together to dip veggies or chips in. I like to consider this European style guacamole, with amazing umami, complex flavors. This dip is great for winter holiday parties and summer barbecues alike.
Guacamole is hopping on a plane and coming to Europe. Yep. It’s feeling like some French blue cheese and Italian basil and tomato combo would go a long way in enhancing it’s portfolio as a diverse and wonderful dip.
Guac is so smart like that.
I got the idea for blue cheese guacamole years ago, from a Nigella Lawson book – she has a recipe for “roquamole“, a roquefort and avocado dip. I’m a sucker for a cute name, and an even bigger sucker for adding blue cheese to places where you wouldn’t expect it (hel-LO pasta alla vodka with blue cheese) so I was always going to love that idea.
This is umami heaven.
For my take on blue cheese avocado dip, I’ve used Saint Agur – but something like gorgonzola or roquefort would be perfect too, just needs to be a creamy blue cheese. I kept it chunky with some tomatoes and red onion. And then basil! It just felt right for this dip.
Making guacamole with basil is a great solution for those who don’t like cilantro/coriander too.
What to serve with your Blue Cheese Guacamole with Basil
- Tortilla chips – the classic
- Bread sticks or crostini
- Fresh veggies : peppers, cucumber, celery and carrot sticks
- Spread on baguette or use as a bruschetta topping
I love traditional guacamole in the summer where it’s cooling, refreshing and perfect for barbecues and backyard snacking. So this version, being so much richer, is a great winter guacamole. I’d love to serve it at a holiday party next to a big cheese board and a slow cooker full of mulled wine.
Blue Cheese Guacamole with Basil
Ingredients
- 3 avocados
- ½ cup (70 g) creamy blue cheese, crumbled
- 1 tomato, de-seeded and chopped into small pieces
- 2 Tbsp red onion, finely minced
- 1 bunch of fresh basil, sliced
- Juice of 1/2 a lemon
- Salt and black pepper
Instructions
- Mash the avocado with the blue cheese in a bowl with the lemon juice, and salt and pepper to taste.
- Mix in the onions, tomatoes and basil.
- Serve immediately, or chill in the fridge with some extra lemon juice on the top to prevent browning.
Hi. Wondering why the blue cheese and basil guacamole has that title if there is no mention of basil? All recipes look sooo good!
Oh nooo thank you so much for pointing that out. Basil was supposed to be in the ingredients list + recipe instructions but it totally wasn’t, such a silly mistake on my part. Doh! I’ve added it in now! Thanks again.