1 small pkg. (3-4 oz.) cream cheese
1/4 lb. sharp cheddar cheese, grated or shredded
1 stick butter
2 egg whites, room temperature
1/4 tsp. cream of tarter
1 bag (full size 3-4 oz.) plain pork rinds
Melt cream cheese, cheddar cheese and butter in a double boiler or in microwave. Cool for 5 minutes.
Meanwhile, beat egg whites with cream of tarter until stiff but not dry. Carefully fold cheese mixture into beaten egg whites, being careful not to break down whites. Dip pork rinds into mixture to evenly coat and then place on wax paper or parchment covered plate. Let stand in refrigerator overnight.
Preheat oven to 250 degrees
Bake until golden brown.