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Peruvian Style Pork Rind Dip


  • 2 cups cottage cheese
  • 2 hard–boiled egg yolks
  • ¼ cup mayonnaise
  • 1 or 2 tablespoons ground hot peppers or Tabasco Sauce
  • 2 tablespoons finely chopped onion
  • Salt and Pepper to taste
  • A few drops lemon juice


Mash cottage cheese and egg yolks with pastry blender. Add mayonnaise and mix well. Add peppers, onion, salt, pepper or Tabasco Sauce and lemon juice. Beat well.

Serve chilled with pork rinds as an appetizer.

Preparation time: 30 minutes

Yield: 2½ to 3 cups

Adapted from Mary Rudolph
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