Cuban Sandwich Dip
The flavors you love in a Cuban sandwich, like tender savory pork, ham, tart pickles, and mustard, all loaded into a creamy dip inspired by buffalo chicken dip! These ingredients create the perfect balance of flavors for a dip! Scooped up high on top of a chip it becomes snack time perfection.
The inspiration for this recipe
About a year or so ago, I was on a mission to change every famous sandwich into a dip. I made a few awesome dips out of sandwiches, but it hasn’t been a feature on here for awhile. Well, we are so back! I love Cuban sandwiches and have played with the flavors a few times in the past, but this dip was the true essence of a Cuban in a nice bite sized form. I first made this in more of a queso form, but once I took inspiration from the classic buffalo chicken dip, it became a real winner!
About the pork
I suggest you to use whatever leftover pork you have for this. You can chop it up nice and you won’t notice a big difference in the final dip. That being said, the perfect pork to use would be a Cuban style roast pork. This is a great recipe if you want to make it yourself.
Shred and chop the pork and it is ready to go in the dip!
Mix the Cuban Sandwich Dip
Cream cheese, sour cream, and mayo make the base of this dip. Then I added some of the pork fat and juices, as well as mustard.
Then the Cuban sandwich ingredients like pickles, ham, pork, and swiss go in. I also added a little jack cheese to balance out the stronger flavors in the swiss.
Bake the Cuban Sandwich Dip
Get this Cuban sandwich dip into the oven at 350 for about 30 minutes. I only baked about half so I could use this smaller pan, but if you want to cook the whole thing you might need a bigger version or two of these.
Serving the Cuban Sandwich Dip
I like to add a garnish to a dip like this, so I used the extra pickles. It helps it look a little nicer than just a big white lumpy blob.
Serve the Cuban sandwich dip with some pita chips or toasted cuban bread and dig in!
Twists on this recipe
I mentioned the first time I made this was more of a queso. If you wanted to do a version like that, you could use this base queso recipe and add in all the pork and pickles to that. The main thing you need to worry about is the hot dip seperating from the acid in the pickles.
I linked earlier some twists on Cubano sandwiches I have made before but there is even more! Check out my Cubano stuffed waffles or this Korean spin on a Cubano Sandwich!
Cuban Sandwich Dip
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1/4 cup mayo
- 1/4 cup mustard
- 3/4 cup chopped roasted pork preferably Cuban style
- 2 tablespoons fat and juices from the pork cooking liguid sub with some stock or water and olive oil
- 1/2 cup chopped ham
- 1/2 cup chopped pickles plus more for garnish
- 4 ounces shredded swiss
- 4 ounces shredded jack
- pita chips or toasted cuban rolls for serving
Instructions
- Preheat oven to 350
- Mix the cream cheese, sour cream, mayo, and mustard together.
- Add in the chopped meats, pickles, and shredded cheeses. Stir to combine.
- Scoop the mixture into an oven safe baking dish and bake about 30 minutes until bubbly and delicious.
- Serve with the pita chips or some toasted cuban bread rounds.
Great idea! I’m always looking for ways to have more Cuban sandwiches in my life!
Interesting. It’s not gelato though…
Umm yum! Totally making this for Sunday’s laziness!
That sounds amazing! Great party dip!
I was waiting for this one. 🙂
This looks pretty amazing. Looks like I know what I’ll be making for the next football game. Have you made a rueben dip yet?
Would this reheat decently…if I made it the night before and then microwaved it?
When do you mix in the electrical outlet?
This looks awesome. I’m gonna try it as a mac and cheese dish. Thanks for the recipe.
Don – Yes it reheats no problem
Sam – I actually dumped the leftovers on some pasta and it tasted great, but if you want a real cuban sandwich mac and cheese, try this:http://www.thefoodinmybeard.com/2010/06/cuban-sandwich-mac-and-cheese-lasagna.html
crockpot version?
What are the amounts of pickles, mustard, pork, and ham?
Maureen looks cute, wish you could see her eyes 🙂
also, I need to make this dip. I love your sandwichdip ideas, you should make a lamb gyro dip!
I would love to know that as well since I would like to make it thus weekend, but don’t want to buy way more meat than needed.
I would really like to know the amounts of ham, pork and pickles you used ad well. I would like to make this this weekend but don’t want to have to buy a bunch o meat I won’t use. Thanks!
Amy,
The recipe makes kind of a lot, so if you are only feeding a handful of people, you might want to cut it in half. If you cut it in half, you could probably get away with using about 4 slices of ham, about 1/3 of a pound of pork (raw, it will weigh less after cooked) and maybe 1 or 2 whole dill pickles chopped up.
I wrote on the recipe to add these ingredients “to taste” because it is sort of a personal preference weather you want it to be super thick and chunky or more of a thin cheese dip with accents of the meat. Also weather you want it to be more or less mustard flavored or how much your friends love pickles.
Let me know how it comes out and be sure to ask if you have any more questions!
Sounds yummy– but you used the wrong “weather”- unless it is raining in your kitchen. You wanted “whether”. No offense- I just want you to do well so your spelling and choice of the correct word should be as good as your food if you are going to blog. Just saying. And yes- I am a grandmother and I used to teach school.