Ingredients (~4-5 servings)
- 6 oz cream cheese, room temperature
- 6 oz swiss cheese, shredded (~2 cups), divided
- 8 cornichons or 2 small pickles, diced (~1/4 cup)
- 6 oz ham (1/2-inch thick), cubed
- 1 1/2 Tbsp Dijon mustard
- 1/2 tsp whole grain mustard
- 3 Tbsp crème fraîche (or mayo or sour cream)
- 3/4 tsp freshly ground pepper
- Cuban bread or soft rolls, sliced for serving
Mix All the Dip Ingredients
Preheat your oven to 350F.
In a large bowl or stand mixer with the paddle attachment, combine the cream cheese, most of the swiss cheese (reserve about 1/3 cup for topping), pickles, ham, both mustards, crème fraîche, and pepper.
Mix until everything is thoroughly combined; the cream cheese should be fully incorporated with no lumps.
Bake Until Bubbling and Browned
Transfer the mixture to a 6-inch round ceramic bowl or similar oven-proof dish.
Sprinkle the reserved swiss cheese on top.
Bake for ~15-17 minutes until heated through and bubbling around the edges.
If the top isn’t golden brown, switch to broil for ~2 minutes until nicely browned on top.
The dip should be hot throughout and the cheese on top should be melted and starting to brown.
Serve immediately with sliced Cuban bread or soft rolls for dipping.
Warm Cuban Sandwich Dip
Ingredients
Ingredients (~4-5 servings)
- 6 oz cream cheese room temperature
- 6 oz swiss cheese ~2 cups, shredded , divided
- 8 cornichons or 2 small pickles ~1/4 cup, diced
- 6 oz ham 1/2-inch thick, cubed
- 1 1/2 Tbsp Dijon mustard
- 1/2 tsp whole grain mustard
- 3 Tbsp crème fraîche or mayo or sour cream
- 3/4 tsp freshly ground pepper
- Cuban bread or soft rolls sliced for serving
Instructions
- Preheat oven to 350F.
- Mix cream cheese, 1 2/3 cups swiss cheese, pickles, ham, both mustards, crème fraîche, and pepper until smooth and combined.
- Transfer to 6-inch oven-proof dish and top with remaining 1/3 cup swiss cheese.
- Bake 15-17 minutes until bubbling.
- Broil 2 minutes until top is golden brown.
- Serve immediately with sliced Cuban bread or soft rolls.
