Black Pepper Pork Rinds & French Onion Dip Recipe
Indulge in our crispy Black Pepper Pork Rinds, perfectly seasoned to deliver a delightful crunch with every bite. Paired with our creamy French Onion Dip, this irresistible combination offers a savory and rich flavor experience that’s perfect for sharing or savoring all on your own. Dive into this snack that elevates your taste buds to new heights!
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Ingredients
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Black Pepper Pork Rinds
French Onion Dip
Method
Black Pepper Pork Rinds
- 1
Prepare seasoning
In a small bowl combine 2 tsp freshly ground black pepper, 1 tsp kosher salt, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1 tsp grated lemon zest (if using). Mix thoroughly and set aside.
- 2
Lightly oil pork rinds
Place the 8 oz of plain pork rinds in a large mixing bowl. Drizzle with about 2 tablespoons of neutral oil and toss gently with your hands or tongs to coat evenly. The oil helps the seasoning adhere — use just enough to barely sheen the rinds.
- 3
Season pork rinds
Sprinkle the prepared seasoning evenly over the oiled pork rinds. Toss gently, working in batches if necessary, until all pieces are evenly coated with the spice blend and black pepper is distributed.
- 4
Optional re-crisp
If any pieces feel slightly soft, spread pork rinds on a baking sheet in a single layer and bake in a preheated 300°F (150°C) oven for 6–8 minutes to re-crisp. Remove and let cool — they will crisp as they cool. Do not overbake or they can burn.
- 5
Serve
Transfer the seasoned pork rinds to a serving bowl or platter. Finish with an extra light dusting of freshly ground black pepper if desired. Serve immediately with the French onion dip.
French Onion Dip
- 6
Caramelize onions
Heat 2 tablespoons unsalted butter in a medium skillet over medium-low heat. Add the finely diced medium yellow onion and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are soft and deeply golden brown, about 20–25 minutes. If onions begin to stick, add 2 tablespoons dry white wine or low-sodium chicken broth to deglaze the pan. Stir in 1/2 teaspoon granulated sugar about halfway through cooking to aid caramelization.
- 7
- 8
Combine base
In a medium bowl, beat together 4 oz softened cream cheese, 1 cup sour cream, and 1/4 cup mayonnaise until smooth and homogenous. Add 1 teaspoon Worcestershire sauce, 1 teaspoon lemon juice, 1 teaspoon dried chives, and 1/2 teaspoon dried parsley. Mix to combine.
- 9
Fold in onions & season
Fold the cooled caramelized onions into the cream mixture. Taste and adjust seasoning with salt and 1/4 teaspoon freshly ground black pepper, or to taste. If the dip is too thick, stir in up to 1 tablespoon of the reserved deglazing liquid (or additional lemon juice) a little at a time until desired consistency is reached.
- 10
Chill and marry flavors
Cover the dip and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. For best flavor, make up to 24 hours ahead. Before serving, stir and taste again; adjust salt, pepper, or lemon juice as needed.
- 11
Serve
Transfer the dip to a serving bowl, sprinkle a pinch of dried chives or a light crack of black pepper on top for garnish, and serve alongside the black pepper pork rinds.