This seasonal spin on classic Mexican guacamole breaks out warming spices, winter fruit and piquant cheese for a delightfully delicious dip.
Ingredients
5 avocados, stones removed and flesh diced
1 shallot, finely chopped
2 tablespoons orange juice
1 tablespoon runny honey
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
60g Stilton cheese, crumbled
50g pomegranate seeds
To serve
1 bag (185g) Old El Paso™ Original Tortilla Nachips™
Instructions
In medium bowl, mash avocados with fork. Stir in shallot, orange juice, honey, salt and cinnamon.
Transfer to serving bowl. Sprinkle with the cheese and pomegranate seeds. Serve with the Nachips™.
Expert Tips
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Not a fan of blue cheese? Try a milder flavoured crumbly cheese such as feta as a substitute.
To store guacamole, scoop into an airtight container and smooth the top with a spatula. Place plastic wrap directly on top of guacamole to prevent exposure to air. Cover and refrigerate up to 3 days.
