Pimento Cheese And Pork Rinds Recipe

Soften and shred

If not already shredded, shred the sharp cheddar and let the cream cheese sit at room temperature for 15–20 minutes so it softens for easier mixing.

In a medium bowl, combine the softened cream cheese and 1/2 cup Duke's mayonnaise. Use a rubber spatula or electric mixer on low to beat until smooth and homogenous.

Add the shredded cheddar to the cream cheese-mayo mixture. Fold gently with a spatula or pulse briefly in a food processor (2–3 short pulses) until evenly combined but still slightly textured. Avoid over-processing — you want body, not a paste.

Stir in the drained diced pimentos, prepared horseradish (if using), hot sauce, Worcestershire sauce, smoked paprika (¼ tsp), sliced scallions, salt, and black pepper. Taste and adjust seasoning — add more hot sauce, salt, or mayo to reach desired creaminess and heat.

Transfer the pimento cheese to a covered container and chill in the refrigerator for at least 30 minutes to let flavors meld. It can be made up to 24 hours ahead; bring to room temperature 15 minutes before serving for easier spreading.

If you prefer warmed pork rinds, preheat the oven to 325°F (160°C). Arrange the pork rinds on a rimmed baking sheet in a single layer. Very lightly brush each with melted butter (this is optional and adds gloss and flavor). Dust evenly with ¼ tsp smoked paprika. Toast in the oven for 3–5 minutes — just until warmed through and fragrant. Remove and let cool slightly.

Spoon or pipe (use a small piping bag or zip-top bag with a corner snipped) about 1–2 tablespoons of the chilled pimento cheese onto each pork rind, building a small mound. If serving family-style, place the bowl of pimento cheese alongside a bowl of pork rinds for guests to scoop.

Finish each topped pork rind with a light sprinkle of crispy fried shallots or fried onions (if using), a few snips of fresh chives, and a small pinch of cracked black pepper. For extra heat, drizzle a drop or two of hot sauce on selected pieces.

Serve immediately so the pork rinds remain crisp. If prepared ahead, keep the pimento cheese chilled and add to pork rinds only just before serving to avoid sogginess.