Recipes

The Dolphins Might Be Out, but You Can Still Enjoy Miami Cuban Dip on Game Day

As part of a new line of 50 state-centric recipes, McCormick has developed a Cuban dip.
As part of a new line of 50 state-centric recipes, McCormick has developed a Cuban dip. Courtesy of McCormick & Company
As part of a new line of 50 state-centric recipes, McCormick has developed a Cuban dip. - COURTESY OF MCCORMICK & COMPANY
As part of a new line of 50 state-centric recipes, McCormick has developed a Cuban dip.
Courtesy of McCormick & Company
McCormick might not be the name you think of when you conjure up Cuban cuisine, but that hasn't stopped the iconic spice company from dipping its toe in the Caribbean waters. (And it certainly has a challenge if it expects to succeed in Miami, home to the Doral-based spicery Badia.)

In honor of dip season — also known as the NFL playoffs/Super Bowl — McCormick has launched a nationwide "50 Dips for 50 States" campaign. Each recipe is tailored to the cultural traditions of the state. Naturally, Florida's recipe is an homage to the Cuban sandwich.

"Drawing from the vibrant culture of Miami, the McCormick Kitchens looked to a quintessential local favorite for inspiration," McCormick chef Kevan Vetter says. "We’ve combined the core elements of the iconic Cuban sandwich — melty Swiss cheese, zesty dill pickles, and slow-roasted pork and ham – with savory McCormick pork gravy and tangy mustard for an irresistible dip perfect for Miami fans and foodies to cheer their team to victory."

Or drown your sorrows slower than the speed with which the Dolphins got themselves knocked out of the playoffs.


The recipe incorporates the brand's pork gravy mix as well as Swiss cheese and a nice loaf of what McCormick refers to as "Italian bread." May we suggest you run out to your favorite Cuban bakery and carbo-load appropriately?

If you're a snowbird or northern transplant longing for a dip that will recall Proustian memories of home, try McCormick's interactive map. Perhaps Wyoming Beef Jerky Dip is more your style. Or maybe a heaping bowl of Texas Trash — ya know, like Nana used to make. Just visit mccormick.com/50dips and click on your chosen state for the appropriate recipe.

McCormick's Miami Cuban Dip Recipe
Makes 2  3/4 cups dip or 22 (two-tablespoon) servings
  • 1 loaf (16 ounces) Italian bread
  • 1 package McCormick pork gravy mix
  • 1 cup milk
  • 1 1/2 cups shredded Swiss cheese, divided
  • 5 tablespoons dill pickles, coarsely chopped, divided
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared yellow mustard
  • 1 cup deli-sliced roast pork, cut into bite-size pieces
  • 1/2 cup cubed ham
Preheat oven to 350 degrees. Place bread on baking sheet. Cut an oval on top of the bread and remove the center to make room for the dip. Tear the removed bread top and bread center into bite-size pieces. Set aside for serving.

Stir milk gradually into gravy mix with a whisk in a medium saucepan. Stirring frequently, cook on medium heat until gravy comes to a boil. Reduce heat to a 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 the 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.
KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.
Rebecca McBane is the arts and culture/food editor for New Times Broward-Palm Beach. She began her journalism career at the Sun Sentinel's community newspaper offshoot, Forum Publishing Group, where she worked as the editorial assistant and wrote monthly features as well as the weekly library and literature column, "Shelf Life." After a brief stint bumming around London's East End (for no conceivable reason, according to her poor mother), she returned to real life and South Florida to start at New Times as the editorial assistant in 2009. A native Floridian, Rebecca avoids the sun and beach at all costs and can most often be found in a well-air-conditioned space with the glow of a laptop on her face.
Contact: Rebecca McBane