I'm going to show you avocados like you've never experienced them before, and there's a chance nothing will ever be the same again. You already know they're pretty irresistible on their own and mashed over toast. We've shown you the wonder of whirling together avocado and goat cheese for an ultra-creamy dip. Now, it's time to take it up a notch with a velvety-smooth sauce that's tangy and pungent, thanks to crumbled blue cheese and a squeeze of lemon.
How to Use This Sauce
Blue cheese is the ingredient that really heightens mild-mannered avocado, although it doesn't overpower it. It's balanced just right so that you pick up the tanginess of the cheese and coolness of the avocado, with a hint of sweet-tart lemon.
When thinking about how to use this sauce, you should know that it partners well with just about everything and anything. Whirl it up for Taco Tuesday because this sauce is a natural topping whether you've got tacos, fajitas, quesadillas, burritos, or even a grain bowl on the menu. Use it for veggie, meat, or fish kebabs (I enjoy it on the side for dipping, but you can also drizzle it over top). This sauce also makes a welcome addition to wraps and pitas.
3-Ingredient Avocado Blue Cheese Sauce
1/2 medium ripe avocado (about 4 ounces), peeled and pitted
2 ounces crumbled blue cheese
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 cup water
Scoop the flesh of the avocado into the bowl of food processor fitted with the blade attachment or blender. Add the blue cheese, lemon juice, and salt. Blend until smooth and creamy, 30 to 40 seconds. With the motor running, add the water and blend until the sauce is thinned and well-combined.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.