Baked Pimiento Cheese with Pork Rinds


Pepperoncini peppers add zip and zing to this creamy skillet cheese dip.

Baked Pimiento Cheese with Pork Rinds
Serves: 10-12 servings
  • 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
  1. Preheat oven to 350°. In a small bowl, reserve 1 tablespoon drained pimientos.
  2. 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.
  3. 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
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. Place pork rinds on prepared pan; spray all over with cooking spray.
  3. Bake until heated through, 4 to 5 minutes.
  4. In a small bowl, whisk together dill, garlic powder, onion powder, and red pepper; sprinkle all over pork rinds, tossing until coated.