Oh my goodness! This quick snack is VERY filling, just a few and you feel as if you have eaten a meal. Plus, I think it takes away the "bacon" flavor of the pork rinds. Has anyone else tried this?

I've never tried it, but I might when I am off Induction.
I was just wishing for a suggestion for something to serve as a "dip" for pork rinds. I can't stand them without something on them and it's usually sour cream. Then I tend to eat more than I probably should.
Thanks for the pb suggestion.

I just thought of another topper for pork rinds I'd like to try.
A spread made with:

8 oz. cream cheese (soften for easier mixing)
1/2 cup mayonnaise
chopped green salad olives with or without pimientos) - about 1/2 cup
chopped walnuts (optional) about 1/4 cup
1 or 2 Tbsp. olive juice

This spread is great with crackers, and I think It would be good with pork rinds. It would probably be allowed on induction, if you left out the walnuts. It's so good I sometimes just eat it with a spoon.

That's me too, funny thing is the days I ate the most rinds 'n cream I lost the most weight

A dash of Tabasco and cream cheese is good. Its hard to find quality pork rinds anymore-- here the Bea's brand is the best followed by Wal-Mart's then the "Baconettes" you see everywhere.

I would try the PB, but it gives me heartburn for some reason, maybe its due to the sugar that's in it?

I like to have as a snack or for breakfast some full fat greek yoghurt with some natural peanut butter and artificial sweetener mixed in, with some coarsely crushed pork rinds sprinkled on top.

I soften 1 or 2 oz. cream cheese and add 1-2 Tblsp. salsa. Mix it together, then I chill it for a few minutes then dip my pork rinds in it.

guacamole

I need something with them as well and have found that my favorite is a mix of butter and peanut butter mixed and then nuked until soft and melty. I sometimes add in a bit of coconut oil as well. Both butter and coconut oil reduce the carbs a bit and add nice flavor. They are VERY filling and taste wonderful dipped in this. (I get my pork rind at our local mexican market )(cooked fresh) in a large sheet and then break it up myself into small bite size pieces.

Every now and again when I crave a peanut butter and jelly sandwich, I'll do this with a tiny dab of hubby's S/F grape jelly on top. Mmmm.

If you take the plain ones and dribble melted butter mixed with cinnamon and splenda over top of them, they are awesome. The salt content means I have to drink a lot of water so I don't bloat up, but it's a great LC treat.

Yes, I DO love them that way, too.

I tried this for the first time last night, as I ran out of the celery I usually use to hold the PB. I was very pleasantly surprised! The pork rinds I get are very mild tasting, so the PB flavor over-powered the pork flavor quickly. I munch on pork rinds often(like when dinner isn't quite ready and I'm starving)and this is a great new way to use them. Thank you!

Okay, I have to ask ... the only time I've ever tried pork rinds they left this horrible feeling in the back of my throat, like it was coated with grease or something and no amount of water would get rid of, and they left a nasty after taste as well. Is that normal, or did I just get a bad batch?

I think they're one of those things that you like or don't like. I've been eating them since I was a kid. Some brands can be strong flavored and/or greasy, some are crunchier(or down right hard to chew), some are light and puffy and those are usually milder in flavor. The brand I currently buy is Turkey Creek, made in Georgia, and they are in the dollar section of our local grocer($1 for a 3oz bag). They're light, puffy-crispy and mild, and also come in(hot)BBQ, and Salt & Vinegar flavors. HTH