Super Bowl recipes: Roquamole dip

Scott Halleran

With Super Bowl Sunday upon us, we break out the recipe book. Check out this chip-and-dip combo, Roquamole.

We're midway through the week, and before you know it, Super Bowl XLVII will be upon us. The great thing about Super Bowl Sunday is gathering with friends and family and enjoying mass quantities of finger foods. Whether it's teriyaki wings or four-cheese quesadillas, it seems no household can go wrong on this high holiday.

If you're interested in sampling some new recipes, I recommend Roquamole. It's easy to make and the ingredients are simple.

Try this chip-and-dip combo out:

  • 1 cup crumbled Roquefort or St. Agur
  • 1/4 cup sour cream
  • 2 ripe avocados
  • 2 tablespoons finely sliced scallions
  • 1/4 cup jarred sliced picked green jalapenos
  • 1/4 teaspoon paprika
  • 1 bag blue corn tortilla chips

Crumble or mash the bleu cheese with the sour cream in a bowl. Mash in the avocados. If they are ripe, a fork should be all you need. Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced scallions. Arrange in the center of a plate or dish, dust with paprika and surround with tortilla chips. Enjoy.

This is a great starter for Super Bowl Sunday before you bring out the hot food.

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