thanksgiving party dip trio - red dip, green salsa, and sour cream

“Here are three sure-fire winners that are great for the coffee table before the big Holiday feast or while watching the Big Game. I can show you how to add a few extra ingredient for fun variations to dip your favorite Southern Recipe Small Batch Pork Rinds.”


Roasted Garlic & Red Chile Dip

Yields 3 cups

Red Chili Dip

“This is a Tex-Mex Hot Sauce Dip. No vinegar is added, but it has a natural acidity from the tomatillos, and is spicy and sweetly tart. You can add some fun variation with some corn, beans or chopped tomato!”


  • 10 cloves garlic peeled

  • 2 Tbsp. olive oil

  • 1 lb. tomatillos (husked, rinsed, then cut into quarters)

  • 1 ½ tsp. Kosher salt

  • 7 to 8 dry guajillo chiles (mild Mexican dry red chile, remove the stem and seeds)


  1. Take a large saucepan over medium-high heat, sauté the garlic in the oil for 2 minutes, just until they begin to color (be careful not to burn them).

  2. Add the tomatillos, 2 cups of water, and the salt. Turn the heat to high and cook for another 3 to 5 minutes.

  3. Add the guajillos and continue to cook for 5 to 10 minutes, until the tomatillos are soft and the chiles have rehydrated.

  4. Remove the pan from the heat and allow the contents to cool slightly then puree smooth in a blender.


Green Apple Salsa Verde

Yields 3 cups

“The tart tomatillos give the delicately balanced salsa a punch of freshness. A raw green apple gives the cold sauce an even fresher flavor.”


  • 1 lb. tomatillos (husked, rinsed, then cut into quarters)

  • 1 yellow onion, small

  • 2 jalapeno (stem and seeds removed)

  • 4 cloves garlic

  • ½ cup cilantro leaves, packed

  • 1 granny smith green apple (peeled, cored, then dice fine)


  1. In a large saucepan over medium-high heat, combine the tomatillos, onion, jalapenos, garlic and 1 ½ cups of water. Bring to a simmer and cook until the vegetables are soft and tender, about 10 minutes.

  2. Let the pot cool so it can be handled, then transfer to a bowl to chill in the refrigerator.

  3. Once completely cold, add the vegetable mix to a blender and add the cilantro leaves and puree until bright green.


Homemade Buttermilk Sour Cream

Yields 3 cups

“Homemade sour cream has a velvety richness that you can’t get from store bought. The enzymes from the cultured buttermilk will thicken the cream and gives it a tangy finish. You can add goat or blue cheese for a great variation when whipping up dips, I love it as is.”


  • 2 cups pasteurized heavy cream

  • 2 Tbsp. cultured buttermilk

  • 1 tsp. Kosher salt


  1. To make the sour cream, whisk together the cream, salt and buttermilk in a clean glass bowl, cover it with cheesecloth or a clean kitchen towel secured with a rubber band around the rim of the bowl.

  2. Place the bowl in a warm (70-80 degree) spot on the kitchen counter overnight for 12-24 hours, until thick and tangy.

  3. Place the bowl in the refrigerator until it is cold, the sour cream will thicken more once cool.

  4. Serve as rich and creamy dip of a pork rind.