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Hot Cuban Dip2

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.

La Fonda Cuban Sandwich

That sandwich was amazing and huge.  Took half of it home to B, who couldn’t put it down.  When I suggested recreating those flavors in the form of Hot Cuban Dip, he smiled out loud.

Hot Cuban Dip Ingredients

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.

Hot Cuban Dip3

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
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 8-ounce block cream cheese, softened
  • 1 8-ounce block Swiss cheese, shredded (about 2½ cups)
  • ½ lb. Spanish pork, sliced ⅛-inch think, then diced
  • ½ lb. sweet ham, sliced ⅛-inch think, then diced
  • 1 cup chopped dill pickles
  • 1 cup mayonnaise
  • ½ cup mustard (I used Dijon)
  • ½ tsp. freshly cracked black pepper
  • Cuban bread or baguette for serving
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine all dip ingredients. Transfer to a 2 quart casserole.
  3. Bake uncovered for 30 minutes or until golden on top and bubbly.
  4. Serve with sliced Cuban bread or baguette.

 

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