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Homemade Buttermilk Sour Cream Dip


1 bag Southern Recipe Small Batch Pork Rinds for dipping

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 bowl's rim.

  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 a rich and creamy dip for Southern Recipe Small Batch Pork Rinds.


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