You need this Guacamole with Cherries, Gorgonzola and Walnuts in your life! It’s a sweet and savory dip with Italian blue cheese, red onion, jalapeño, toasted walnuts…and honey drizzled on top!
Hi Gang! I hope everyone is enjoying the summer weather. Are you tan yet?
I just have a little sunkissed color. I’ve been walking a few times a week (wearing sunscreen, of course). At least my legs aren’t as white as my purse anymore.
Anyway, I’m excited about today’s recipe! This is guacamole on steroids, folks. In a good way.
I’d never considered taking guacamole in a sweet-and-savory direction. But that changed when I ate at Barrio, a Cleveland restaurant known for its tacos and gourmet guacamole variations. After tasting (and devouring) its cherry Gorgonzola guacamole with candied walnuts, I knew I had to try replicating it at home.
Because dark, sweet cherries are my weakness. I want to add them to everything. Remember my Chocolate-Covered Cherry-Almond Smoothie?
After my first version of this guacamole (and with my family’s input) I realized candied walnuts with butter and sugar were too sweet here. I decided to try toasted walnuts instead, with honey mixed into the dip and drizzled on top. Mmmmm!
But the guac still needed a savory kick. My hubby encouraged me to add some jalapeño for heat. Sometimes, he has good ideas.
So, after two grocery trips and three iterations, I finally nailed the right combination of ingredients for my guacamole with Gorgonzola, cherries and walnuts. Friends, you need this dip in your life!
Make it for Taco Tuesday. Make it for game day. Bring it to your next barbecue. You’ll be the hit of the party.
You can obviously serve it with tortilla chips for a gluten-free, Tex-Mex appetizer. But, this is fabulous as crostini for a more fancy occasion.
Either way, if you have leftovers in your fridge the next day, I highly recommend you have guacamole toast for breakfast. Just toast some bread and spread on this guac. Oh, and add an egg or two, like I did with these Basted Eggs with Guacamole Toast.
(Recipe Source: Inspired by the cherry Gorgonzola guacamole with candied walnuts at Barrio in Cleveland)