“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
Southern Recipe Small Batch Spicy Dill Pork Rinds for dipping
1 Shallot, diced
3 Garlic cloves, minced
3 Lemons [3 for juice,1 for zest]
1 Cucumber, diced
1 Dill bunch, finely chopped
1⁄2 Parsley bunch, finely chopped
1 Mint bunch, finely chopped
1 Chives bunch, finely chopped
2 cups Yogurt
Salt & black pepper to taste
Prepare herbs by removing stems and finely chopping to a uniform size and set aside in a bowl. Add diced shallots and minced garlic to the herbs.
Cut the cucumber lengthwise into two halves. Use a spoon to remove the seeds from the center. Chop to a fine dice and add to the herb bowl.
Stir in the yogurt to fully incorporate.
Zest one lemon and set aside in a bowl. Juice all three lemons and add to the lemon zest.
Cut avocado lengthwise in half. Use a spoon to remove the pit, then scoop the fruit away from the skin. Add the avocado to the lemon juice and zest. Mix and mash with a spoon until incorporated.
Add the yogurt mixture to the avocado bowl and stir to combine. Season with salt and pepper to taste. Serve with your favorite flavor of Southern Recipe Small Batch pork rinds.