Pork Rinds… don’t knock em til you try em. And if you are trying them for the first time, it should definitely be with this sausage dip.
Being Keto.. it’s rare to come across a food that gives you a ‘crunch’ — and that is something I have really been missing. I almost gave in to chips and salsa because I wanted a ‘crunch’ so badly {I didn’t.. thankfully.. but I sure was close}.
Well, I have never been intrigued with pork rinds.. I never really wanted to try them.. I never really gave them any thought. Mike loves them and was PUMPED to learn that they had zero carbs. So he eats them regularly with pimento cheese or sour cream. I just never really cared to give them a shot…so I didn’t.
Until I needed a ‘crunch.’
So I normally make a sausage dip for Super Bowl parties, and I was thinking hey.. I can make that Keto! I went to the grocery store and bought the ingredients and then froze in the aisle {what am I going to dip.. into my dip?!} I can’t have tortilla chips.. or Fritos.. {the normal go-to}
The light bulb went off..pork rinds.. I can dip pork rinds into my revamped sausage dip!
Ingredients:
- Country Pork Sausage (1 lb)
- 2 packages Cream Cheese (16 oz)
- 2 tbsp Heavy Whipping Cream
- 2-3 tbsp Frank’s Red Hot (your preference)
Directions:
- Brown the sausage in a skillet and drain the grease.
- While the sausage is browning, heat up the cream cheese in a pot on medium-high heat. Cut the cream cheese into smaller squares so it heats up evenly. Add the sausage to the cream cheese.
- Mix the cream cheese and sausage until the cream cheese and smooth and creamy.
- Add the heavy whipping cream.
- Remove from heat and put in a serving bowl. Add the Frank’s Red Hot right before serving.
You can reheat this if you have left overs… but I’m pretty sure you won’t have any to save for later 😉
NUTRITIONAL DISCLAIMER