Recipe: Gorgamole

First Peek: Bakersfield OTR
February 1, 2012
News Roundup: Bilog, Taste of Belgium,The Wine Cellar, Bakersfield
February 6, 2012

GorgamoleBy popular Facebook demand, I’m posting the recipe for Gorgamole that I made for Super Bowl Sunday.  Yes, it sounds a bit like the villain on the Smurfs, but I assure you, it’s delicious.  We go to a Super Bowl party every year, and the hostess always asks very early on what I’ll bring– and I never really know until the day of. This year, The Better Half requested Nigella Lawson’s Roqueamole— I switched it up a little to excellent results.  You can also mash this together by hand instead of using a food processor, but I like the almost fluffy texture the food processor provides.


1/4 pound Gorgonzola cheese, crumbled
1/4 cup sour cream (I used light, as I didn’t want full fat in the fridge– you could use regular as well)
3 medium sized avocados, halved, with the flesh scooped out and seed removed
juice of half a lime
Six pepperocini (or more to taste), sliced
Sriracha, to taste (I used about a tablespoon and a half)
Chopped chives & smoked paprika, for garnish

In a food processor (or by hand), pulse the sour cream, gorgonzola, avocados, lime juice, pepperocini slices and sriracha until chunky, but well-combined. Add salt to taste and transfer into a bowl, garnishing with smoked paprika and chopped chives.  Serve with blue corn tortilla chips, pita chips, or crudites.

1 Comment

  1. Neat recipe. I’ll have to try it. I’m a big fan of edamole.

Leave a Reply