“This is such a fresh tasting summertime dip full of zesty herbs, tart yogurt, creamy avocado and cool cucumbers. Scoop with your favorite Southern Recipe Pork Rinds, spread on lettuce wraps or crudité. A new favorite for any party or game day spread.” - Chef Tim Byres
1 Shallot, diced
3 Garlic cloves, minced
3 Lemons, juiced & zested (juice of 3, zest of 1)
1 Cucumber, diced
1 Dill bunch, finely chopped
1⁄2 Fresh Parsley bunch, finely chopped
1 Mint bunch, finely chopped
1 Chives bunch, finely chopped
2 cups Yogurt
Salt & black pepper to taste
Take each bunch of herbs discarding the stems. Mix the herb leaves and chop fine to a uniformed size, hold aside in a bowl. Add the diced shallots and mince the garlic to the herbs.
Cut the cucumber lengthwise into two halves. Take a spoon removing the seeds from the center, leaving a channel. Cut each half into thirds for easy handling, slice each piece into strips, then sticks, then chop to a fine dice. Add to the herb bowl.
Stir in the yogurt to fully incorporate.
Take one lemon and grate the zest, next juice all three lemons together a lager bowl.
With a small knife cut the avocado lengthwise through the skin to the round seed at the core and all the way around creating two sides. With a large spoon remove the seed and scoop the green meat away from the black peel. Next add the avocado to the lemon juice/zest bowl, then smash and mix with the spoon until incorporated. Chef’s tip: adding acid helps to keep the avocado green and vibrant looking.
Add the yogurt mixture to the avocado bowl, stir to combine and season with salt and pepper to taste. Serve the dip with your favorite flavor of Southern Recipe Small Batch Pork Rinds. Try the Spicy Dill Pork Rinds with this recipe ... you'll love it!