Yes, you read this correctly. Cuban Sandwich in DIP form. Miami style. I had to do it justice for my peeps. And let me just say, it tastes even BETTER than a regular “san-wiche” (as our viejos say) Cubano.
Superbowl is fast approaching and besides eating wings, having a delicious dip is the way to go when you’re watching football. The mindless eating, the crunch factor and the glorious flavors of the dip itself. And the commercials. And the game itself. But really, the commercials. My husband may disagree with me on that one. It’s what Super Bowl is about.
I wanted to make something entirely different than what we are used to eating. Back in Miami, we used to order (sometimes make) Cuban sandwiches for football games, usually in miniature form. This may be surprising but I haven’t exactly made Cuban sandwiches at home…weird, right? I mean, we no longer live in Florida, it’s no where in sight around here, and my poor husband immediately craves it again the moment we come back to Virginia. You would think I would’ve made some by now.
But, no. For some oddball reason I have not. It’s on my to do list, though. I think.
When I told Danny I wanted to make a Cuban sandwich in dip form, his eyes grew wide, the heavens parted and I could’ve sworn I heard angels sing as he realized his wish may have slightly come true. And of course, in his ever supporting ways, gladly grabbed his phone and asked me what the ingredients would be so I wouldn’t forget when I started experimenting. He’s a keeper, huh?
Please DO NOT skimp out on roasting your own pork loin. It’s very simple, inexpensive and what truly makes the dish.
This cuban sandwich dip is tremendo food porn.
You’ll thank me once you try it.
- 8 ounces of room temperature cream cheese
- 1 tablespoon of vegetable oil
- 1 small garlic clove chopped finely
- 1 small diced onion
- 2 1/2 tablespoons of relish
- 1 heaping tablespoon of mustard
- 1 cup of diced ham (One 8 ounce boneless honey ham steak would work)
- 1/2 teaspoon of honey
- 2 cups of shredded Swiss cheese
- 1/3 cup of heavy cream
- 1 pound of boneless pork loin (NOT tenderloin)
- 1 teaspoon of garlic powder
- 1 tablespoon of olive oil
- 1/2 teaspoon of cumin
- 3 teaspoons of salt
- 1 teaspoon of pepper
- 1/2 cup of pork rinds or crackling
- 1 teaspoon of chopped chives
- Preheat oven to 400 degrees.
- Place aluminum foil on a baking sheet and place the pork loin on top. Rub the entire pork loin with olive oil. Sprinkle 2 teaspoons of salt, the garlic powder, cumin and pepper all over the pork. Roast the pork for 25 minutes (about 20 minutes per pound).
- Broil for about 3-5 minutes to ensure the top is nice and brown. Take it out and let it rest for 10 minutes.
- After it has rested, slice and dice the pork into bite size pieces. RESERVE the juices that are left on the baking sheet. You will use it in the dip.
- Set aside an 8 x 8 casserole dish.
- Heat a large sauté pan to medium high heat. Add your vegetable oil and onion. Sauté until the onions are translucent. Add your garlic clove, diced ham and honey. Stir it around to heat through.
- Add your diced pork and relish. Next, add your cream cheese. Using a wooden spoon, break it up in the sauté pan to help melt it throughout the ingredients. Add a teaspoon of salt.
- Once the cream cheese is completely melted. Add your mustard, heavy cream, leftover pork loin juices and 1 1/2 cups of shredded Swiss cheese. Stir it all together until completely combined.
- At this point, transfer the dip to an 8 x 8 casserole dish. Sprinkle the rest of the Swiss cheese on top. Place in the oven and broil until browned on top.
- Take out the casserole dish and sprinkle the chopped chives on top. Crush the pork rinds in your hands and sprinkle it over the dip.
- Serve with plantain chips or a sliced and toasted baguette.
- If your pork loin is more than a pound, remember the cooking time is about 20 minutes per pound.
- This is perfect for a crowd or even as a meal!
Here’s what it looks like before the cream cheese has melted.
I can’t even begin to tell you how AMAZING this dip is!!!! (emphasis on the exclamation point in case you didn’t notice)
The plantain chips just gives it an added touch. I highly recommend you find some near you…
I miss home sometimes and this REALLY hit the spot.
My toddler was keeping an eye on those plantain chips…
Every now and then, she would snatch one up! Autumn, the creeper behind her, was hoping she would eventually drop them.
Fat chance, at that happening. She only shares with Daddy.
Speaking of which…remember when I said my husband’s eyes lit up at the mention of this recipe? Well, he didn’t want to share…
He was too busy praising the heavens for this glorious dip his Cuban wife just made. This was not even an exaggeration of the expression he made.
You’re SO welcome, honey.
And whoever you make this for, will be thanking you too.