Chopped Wedge Salad Dip & Pork Rinds

Ingredients

• 2 bags (4 oz. each) 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 Scallions, chopped

• 1 cup Blue cheese, crumbles, divided

• 1 head Lettuce, bib, chopped

• 1 head Lettuce, red leaf, chopped

• 1 Lemon, juiced, zested

• 1/2 cup Bacon, cooked, crumbles

• 2 tsp. Pink peppercorns, crushed

Directions

1. In a bowl or food processor, whip sour cream, cream cheese, lemon pepper, and kosher salt until smooth. Spread into bottom of glass serving dish.

2. Top with 1/2 cup blue cheese crumbles.

3. Add a layer of bib lettuce, red leaf lettuce, and remaining 1/2 cup blue cheese.

4. Sprinkle evenly with lemon juice, bacon crumbles, lemon zest, and pink peppercorns.

5. Place dish on a platter. Arrange pork rinds around bowl for dipping.