Ingredients

• 3 ripe avocados, halved, pitted and taken out of skin
• 4 oz. soft blue cheese (gorgonzola or blue cheese) at room temperature
• 1-2 finely diced jalepeño chiles (to taste)
• 1/4 medium red onion, finely diced
• 3 Tbs. chopped cilantro
• salt and pepper to taste
• 1/4 C. pomegranate seeds

Directions

1. Mash avocados mortar and pestle (if you are so lucky to own one, use your stone molcajete since those avocados are slippery little buggers).

2. Add the blue cheese and mash into avocados.

3. Add onions, jalepeño chiles, cilantro and incorporate well. Salt and pepper to taste.

4. Place in serving bowl and sprinkle pomegranate seeds on top. Serve with tortilla chips and watch them disappear.

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