It is time to celebrate Americas favorite game~FOOTBALL! Today I have joined a fun group of bloggers in sharing some favorite Tailgate Recipes, and I am so happy that you stopped by! We also have a fun giveaway going on. The prize is a Thermopop Thermometer!!! This is a new product to me, and once you hear about it, you are going to want to enter the giveaway at the end of the page! You can see the thermometer at work while I made this Cubano Dip that I am sharing today!
Cubano Dip tastes just like a Cuban Sandwich. I used all the same ingredients that the sandwich uses, and I picked up some Cuban Crackers as a way to scoop up the dip. So yummy! This dip is easy to transport for tailgating. I made the dip on the stove , and when it was done, I poured it into a small crock pot to be used for serving at the party. The crock pot keeps the dip hot, making it taste great!
This party has lots of fun and tasty recipes at the bottom of the page, so check them out and find more tasty tailgating party food!
Cubano Dip
Serves 10-12 people
(printable recipe at end of page)
Pork w/ Mojo Sauce
3/4 cup extra-virgin olive oil
1 tablespoon orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 cup cilantro, finely chopped
1/4 cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
Kosher salt and pepper
3 and 1/2 pounds boneless Pork Loin
Dip Recipe
4 ounces Cream Cheese, softened
8 ounces Swiss Cheese, shredded
1/3 cup Sour Cream
1/3 cup Mayonnaise
2 tablespoon Mustard
4 ounces Deli Ham
2 tablespoons Milk
10-12 Dill Pickle Spears
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 pound Pork Loin, shredded
1/4 teaspoon Black Pepper
1 teaspoon Salt
Cuban Crackers
In a food processor, add together the orange juice, cilantro and mint leaves. Pulse until the mix is finely chopped. Add the contents of the food processor into a plastic bag. Then add the minced garlic, lime juice, oregano, oil, cumin, salt and pepper together in a plastic ziplock bag. Add the pork loin to the bag. Place the bag into a baking dish and refrigerate overnight.
Place roast in 425 degree oven for 30 minutes. Reduce oven temperature to 375 degrees until the roast reaches 160 degrees, about 1 hr, 30 minutes. Remove from oven and allow the roast to rest for 10-15 minutes before shredding part of it for the dip.
I shredded 1 pound of the pork loin for the dip. I used the rest for sandwiches.
Start putting the dip ingredients together in a medium size pan on the stove. Melt the cream cheese in the pan on low heat. Add the sour cream, mayonnaise, mustard and ham. Mix each ingredient into the pan contents before adding the next ingredient.
Add the milk, pickles, garlic powder, onion powder, shredded pork, black pepper and salt.
Pour the dip into a small crock pot, or some other pot for serving. I temped both the pork loin and the dip with my ThermoPop thermometer! It is very awesome and so easy to use.
This is one reason the ThermoPop is so great! The temperature reading can be seen from any direction. For instance. I set mine sideways so I could see when it reached my desired temperature. I wanted to wash dishes, and keep an eye on the temperature. With being able to change the direction of the reading, all I had to do was turn my head to the right, and I got the quick look I was looking for! Such a great idea!
Top the dip with some additional chopped pickles. Serve with cuban crackers. Enjoy! 
Thanks so much for joining me today! Find a lot more tailgate party recipes below, and don’t forget to enter the ThermoPop
Thermometer giveaway at the end of this page! Good luck!
Welcome to our #TailgateParty!
We have delicious recipes from across the country to make your next tailgating party the best and most delicious party ever!
Pork w/ Mojo Sauce
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup cilantro, finely chopped
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 3 and 1/2 pounds boneless Pork Loin
Cubano Dip
- 4 ounces Cream Cheese, softened
- 8 ounces Swiss Cheese, shredded
- 1/3 cup Sour Cream
- 1/3 cup Mayonnaise
- 2 tablespoon Mustard
- 4 ounces Deli Ham
- 2 tablespoons Milk
- 10-12 Dill Pickle Spears
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 pound Pork Loin, shredded
- 1/4 teaspoon Black Pepper
- 1 teaspoon Salt
- Cuban Crackers
- 1. In a food processor, add together the orange juice, cilantro and mint leaves. Pulse until the mix is finely chopped. Add the contents of the food processor into a plastic bag. Then add the minced garlic, lime juice, oregano, oil, cumin, salt and pepper together in a plastic ziplock bag. Add the pork loin to the bag. Place the bag into a baking dish and refrigerate overnight.
- Place roast in 425 degree oven for 30 minutes. Reduce oven temperature to 375 degrees until the roast reaches 160 degrees, about 1 hr, 30 minutes. Remove from oven and allow the roast to rest for 10-15 minutes before shredding part of it for the dip.
- 2. I shredded 1 pound of the pork loin for the dip. I used the rest for sandwiches.
- 3. Start putting the dip ingredients together in a medium size pan on the stove. Melt the cream cheese in the pan on low heat. Add the sour cream, mayonnaise, mustard and ham. Mix each ingredient into the pan contents before adding the next ingredient.
- 4. Add the milk, pickles, garlic powder, onion powder, shredded pork, black pepper and salt.
- 5. Pour the dip into a small crock pot, or some other pot for serving.
- 6. Top the dip with some additional chopped pickles. Serve with cuban crackers. Enjoy!
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Cuban