Nigella Lawson, a favorite food writer of mine, has a yummy recipe for a Mexican dip called "Roquamole." It's guacamole made with Roquefort cheese. I have been craving it forever and finally decided to make a version I can eat with no guilt. Mine even has a surprise ingredient you won't even know is there!
Please give this a try. You will be surprised how simple it is to make this rich-tasting and unique dip.
Blue Cheese Guacamole
1 15-ounce can sweet peas, drained
1/2 cup reduced fat blue cheese, such as Treasure Cave brand
1 medium-sized ripe avocado, mashed (1/2 cup)
1/4 cup fat free sour cream
1/4 cup fresh salsa, store-bought or homemade
2 teaspoons freshly squeezed lime juice
Place peas and blue cheese in small food processor or blender and process until smooth. Scrape with spatula into small bowl. Add avocado, sour cream, salsa, and lime juice; mix well. Makes about 2 cups, 8 1/4-cup servings at 2 points plus each.