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.
If there’s room for another dip on your table, you could also try my really easy feta & artichoke dip.