Average: 5 (1 vote)
Active time
15 minutes
Total time
15 minutes
8 servings
Serving Size
1/8 recipe

3 avocados

8 ounces fromage blanc

4 ounces gorgonzola cheese, crumbled

½ cup deli sliced tamed jalapeño peppers (including 1 tablespoon of liquid)

1 tablespoon smoked paprika

1 tablespoon lemon juice

For serving: whole grain blue corn tortilla chips

  1. Cut the avocados in half, remove the pit and discard. Spoon the avocado into a medium bowl and discard the skin.
  2. Chop the deli sliced tamed jalapeños and add to the bowl with fromage blanc, adding 1 tablespoon of liquid from jalapeño peppers.  Add 1 tablespoon fresh squeezed lemon juice and hand mix in bowl until ingredients are evenly distributed and lightly chunky.  
  3. Add the crumbled gorgonzola and fold into the mixture.  Scoop into serving bowl with spatula and generously sprinkle smoked paprika on top.
  4. Serve with whole grain blue corn tortilla chips. As the guacamole disappears, occasionally touch up surface with a shake or two of smoked paprika.

Recipe courtesy of Rogue Creamery


Calories: 190
Total Fat: 15g
Saturated Fat: 4.5g
Sodium: 310mg
Carbohydrate: 9g
Fiber: 5g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 7g

Yield: 8 servings

Serving Size: 1/8 recipe

How'd it Taste?

David Gremmels
Thank you for featuring this recipe. It is a favorite at my home. I created the recipe for friends last night and they all enjoyed it. Sometimes I will substitute the fromage blanc with Nancy's Organic yogurt or Creme Fraishe I recommend using a raw milk blue like Rogue Creamery's Oregonzola. Enjoy!

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