layered chopped wedge salad dip & pork rinds

“This is a fresh and healthy dip for the center of the table at a party. I layered the flavors of a classic wedge salad with creamy blue cheese, sharp scallions, great lettuces and zesty lemon and pink peppercorns on top. The Southern Recipe Small Batch pork rind crunch and big flavor makes this dip hard to walk away from.”

Ingredients:

  • 2 4 oz. bags of Southern Recipe Small Batch Pork Rinds

  • 8 oz. cream cheese

  • 2 cups sour cream

  • 1 tsp. lemon pepper

  • 1⁄2 tsp. Kosher salt

  • 1 tsp. onion powder

  • 1 cup chopped scallions

  • 1 cup blue cheese crumbles

  • 1 head bib lettuce, chopped

  • 1 head red leaf lettuce, chopped

  • 1 lemon, juiced

  • 1 lemon, zested

  • 1⁄2 cup bacon crumbles, cooked

  • 2 tsp. pink peppercorns, crushed


Directions:

  1. For the first layer, take a medium mixing bowl or food processor and whip the sour cream, cream cheese, lemon pepper and salt together until smooth.

  2. Pour this mixture into the bottom of the glass container and evenly top the mixture with half of your blue cheese (1⁄2 cup).

  3. On layer two, sprinkle in the chopped bib lettuce, chopped red leaf lettuce and the remaining blue cheese.

  4. Evenly sprinkle the top with lemon juice, crispy bacon, lemon zest and a crumble of pink peppercorns to finish.

  5. Place the assembled salad dip on a platter, sprinkle your favorite Southern Recipe Small Batch Pork Rinds around the bowl and get ready to party.


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Pork rinD

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by Tim Byres

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