Makes about 1 cup
1/2 medium ripe avocado (about 4 ounces), peeled and pitted
2 ounces crumbled blue cheese
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 cup water
Scoop the flesh of the avocado into the bowl of food processor fitted with the blade attachment or blender. Add the blue cheese, lemon juice, and salt. Blend until smooth and creamy, 30 to 40 seconds. With the motor running, add the water and blend until the sauce is thinned and well-combined.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.