Easy, cheesy Miami Cuban Dip is a fun appetizer twist on the classic Cuban sandwich, completely with all of the signature flavors that make it so famous!
Now that the holidays over, it’s officially FOOTBALL season. I’m so excited to be part of McCormick’s dip face-off to help elevate your “bowl” game. I am representing the sunny state of Florida with this savory Miami inspired Cuban Dip! My team is playing this weekend so be sure to check out my opponent’s dip over at I Am Baker – you won’t want to miss her incredible Pennsylvania-themed dip!
The kitchens at McCormick have been hard at work creating signature state dips to represent your hometown and favorite teams. Whether you root for Seattle, Oakland or Dallas, find your dip here!
Getting together with my family for our tailgating parties is one of my favorite things about kicking off the new year. Everybody brings an appetizer or treat to share and I almost always bring a dip because I’m more than a little bit dip obsessed. In my opinion, everything is better in dippable form so turning a famous sandwich, like the Cuban into a dip is right up my alley. The flavor combination of a classic Cuban is a little bit of delicious magic. Roast beef and ham with melty Swiss cheese and dill pickles all come together in a toasty bread bowl for the ultimate tailgating dip.
Miami Cuban Dip
Ingredients
- 1 large bread bowl - center scooped out, (save fillings for dipping)
- 1 slender Italian baguette - sliced (for serving)
- 1 packet gravy mix
- 1 cup milk
- 1 ½ cups shredded Swiss cheese - divided
- 5 tablespoons dill pickles - coarsely chopped, divided
- ¼ cup mayonnaise
- 1 tablespoon prepared yellow mustard
- 1 cup deli-sliced roast pork - cut into bite-size pieces
- ½ cup cubed ham
Instructions
- Preheat oven to 350°F. Place bread on baking sheet. Cut an oval on top of bread and remove bread center to make room for the dip. Tear removed bread top and bread center into bite-size pieces. Set aside for serving.
- Stir milk gradually into Gravy Mix with whisk in medium saucepan. Stirring frequently, cook on medium heat until gravy comes to a boil. Reduce heat to simmer.
- Stir in 1 1/4 cups of the cheese, 4 tablespoons of the pickles, mayonnaise and mustard. Cook 2 to 3 minutes or until cheese is melted. Stir in pork and ham. Spoon dip into bread. Sprinkle with remaining 1/4 cup cheese.
- Bake 10 minutes or until cheese is melted and bread is warm. Sprinkle dip with remaining 1 tablespoon chopped pickles. Serve with bread pieces.
Notes
Nutrition
This recipe is in partnership with McCormick.
