The inspiration for this Hot Cuban Dip was the Cuban sandwich I had enjoyed the day before.  With every bite I took I was reminded of how much I loved the flavor combination.

That sandwich was amazing and huge.  Took half of it home for inspiration.  When I suggested recreating those flavors in the form of Hot Cuban Dip, there were smiles all around.

Ingredients: shredded Swiss cheese, diced sweet ham & Spanish pork (available at your deli-counter), chopped dill pickles, cream cheese, mayonnaise, mustard and fresh cracked black pepper.  Mix it all up (I wore disposable gloves and went in with my hands – so much easier).  Bake at 350 for 30 minutes or until golden on top and bubbly.

For my low-carb eaters out there….this ones for you!!  Meaty.  Cheesy.  Delicious.  For my Healthy Choices buddies, everything in moderation.

Hot Cuban Dip

Libby with Lemony Thyme

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Ingredients

  

• 1 8- ounce block cream cheese softened
• 1 8- ounce block Swiss cheese shredded (about 2 1/2 cups)
• 1/2 lb. Spanish pork sliced 1/8-inch think, then diced
• 1/2 lb. sweet ham sliced 1/8-inch think, then diced
• 1 cup chopped dill pickles
• 1 cup mayonnaise
• 1/2 cup mustard I used Dijon
• 1/2 tsp. freshly cracked black pepper
• Cuban bread or baguette for serving

Instructions

 

• Preheat oven to 350 degrees.
• In a medium bowl, combine all dip ingredients. Transfer to a 2 quart casserole.
• Bake uncovered for 30 minutes or until golden on top and bubbly.
• Serve with sliced Cuban bread or baguette.

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