A pork rind is a piece of dried pork skin, minus most of the fat, that’s deep-fried until it crackles like popcorn. Here at The Old Mill, we fry them up fresh to serve in our restaurant and sell by the bag. Their salty-rich flavor and sturdy texture make them the perfect choice for dunking in a warm, cheesy dip such as this one.

Being Southerners, we love our pork-seasoned collards and turnip greens, but spinach works just as well this recipe. Whatever you serve it with — pork rinds, tortilla chips, whole-grain crackers — your greatest challenge will be to stop eating until every drop is gone.