Food For Thought – Blue Cheese Guacamole

“Mole. Bloody mole. We aren’t supposed to talk about the bloody mole, but there’s a bloody mole winking me in the face. I want to c-u-u-t it off, ch-o-o-p it off, and make guacamole.” -Austin Powers

I found this recipe on Closet Cooking. It makes a really creamy guacamole with an interesting kick to it from the blue cheese.


  • 1 Roma tomato, diced
  • ½ medium white onion, diced
  • 4 medium avocados
  • ¼ cup blue cheese, crumbled
  • ⅛ cup cilantro, chopped
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1 teaspoon pepper


Peel avocados and mash with blue cheese, onions, cilantro, lime juice, cumin, salt, and pepper.


For some heat, add a diced jalapeno or 1 tablespoon Sriracha.

To make a thinner guacamole, add 1 tablespoon of white vinegar. Vinegar is added to the Venezuelan version of guacamole.

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