Pepperoncini peppers add zip and zing to this creamy skillet cheese dip.
Baked Pimiento Cheese with Pork Rinds
Serves: 10-12 servings
Ingredients
- 1 (4-ounce) jar diced pimientos, drained
- 1½ (12-ounce) containers pimiento cheese
- 1½ (8-ounce) packages cream cheese, softened
- 4 tablespoons chopped pepperoncini, divided
- 1½ teaspoons garlic powder
- 1 teaspoon Worcestershire sauce
- Garlic-Dill Pork Rinds (recipe follows)
Garlic-Dill Pork Rinds
- 1 (3.25-ounce) bag pork rinds (about 5 cups)
- 2 tablespoons minced fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon ground red pepper
Instructions
- Preheat oven to 350°. In a small bowl, reserve 1 tablespoon drained pimientos.
- In a large bowl, stir together pimiento cheese, cream cheese, 3 tablespoons pepperoncini, garlic powder, Worcestershire, and remaining pimientos. Spread mixture into an 8-inch cast-iron skillet.
- Bake until hot and bubbly, about 25 minutes. Top with reserved 1 tablespoon pimientos and remaining 1 tablespoon pepperoncini. Let stand for 5 minutes. Serve with Garlic-Dill Pork Rinds.
Garlic-Dill Pork Rinds
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Place pork rinds on prepared pan; spray all over with cooking spray.
- Bake until heated through, 4 to 5 minutes.
- In a small bowl, whisk together dill, garlic powder, onion powder, and red pepper; sprinkle all over pork rinds, tossing until coated.
