Welcome Guest [Log In] [Register]
Welcome to Innovative Diabetics. A place to discuss low carb, LCHF, paleo & ketogenic etc. diets & alternative therapies for controlling BG.


You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. As a guest you can read posts in most areas, however you cannot reply or start posts. Except the the Board Suggestions Forum.

Registration is simple, fast, and completely free. Just click on "register" in the upper left, enter a user name and valid email address. Click on the link provided in the confirmation email and that's it, you can then log in, access all areas and start threads.


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
Pork Rind Dip; From Thor
Topic Started: December 31, 2013, 11:04 am (72 Views)
DiRogers
Administrator
Pork Rind Dip, a new recipe from the holidays

I shredded and melted an 8oz bar of Cabot Habenaro Cheese in a half stick of butter. When all was melted I removed from the heat and added in 1 cup of sour cream and stirred well. Wow good warm or cold doesn't matter. This dip will not turn to a solid when cooled off, it stays nice and creamy. I made a batch of it before dinner, a bad decision as I then didn't eat much dinner. Got my fat in for the day though.
Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
« Previous Topic · Condiments · Next Topic »
Add Reply