Name: District Bar and Kitchens DBK DIP Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 cups DBK brisket & beef blend (shredded/cubed); 1 tbs vegetable oil; 0.5 cups yellow onion (finely diced); 1 tsp garlic (minced); 0.5 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp black pepper (freshly ground); 1 cups sharp cheddar cheese (shredded); 1 cups pepper jack cheese (shredded); 0.5 cups cream cheese (room temperature, cubed); 1 cups half-and-half or whole milk; 1 tbs butter; 1 tbs all-purpose flour; 1 tsp Worcestershire sauce; 0.25 tsp ground mustard; 0.5 tsp hot sauce (optional); 1 cups frozen or canned sweet corn (drained if canned); 0.25 cups red bell pepper (small dice); 0.25 cups red onion (small dice); 2 tbs cilantro (finely chopped); 1 tbs lime juice; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cups peppadew peppers (sliced); 1 loaf Cuban loaf (small), sliced for toasting; 2 tbs unsalted butter (softened, for toasting); 1 tsp olive oil (for brushing); 1 tbs fresh parsley (optional, chopped, for garnish)

Method

Cheesy Brisket & Beef Blend

Warm and season the meat

Heat a medium skillet over medium-high heat and add 1 tbs vegetable oil. Add the diced onion and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the DBK brisket & beef blend and toss to warm, breaking up any large pieces. Season with smoked paprika, kosher salt and black pepper. Cook 2–3 minutes until heated through and slightly caramelized. Remove from heat and set aside.

Queso & Cheese Sauce

Make a roux

In a separate medium saucepan, melt 1 tbs butter over medium heat. Add 1 tbs flour and whisk continuously 1 minute to cook the flour but don’t let it brown.

Finish sauce

Gradually whisk in 1 cup half-and-half until smooth. Bring to a gentle simmer, stirring frequently until slightly thickened, about 2–3 minutes. Reduce heat to low and add cream cheese cubes, stirring until fully melted. Stir in Worcestershire sauce, ground mustard and optional hot sauce. Add shredded cheddar and 1 cup shredded pepper jack in small handfuls, stirring until each addition melts and the sauce becomes smooth and glossy. Taste and adjust salt/pepper as needed. Keep sauce warm on very low heat, stirring occasionally.

Combine meat and cheese

Fold the warmed brisket & beef blend into the queso so the meat is evenly distributed. Keep mixture warm over lowest heat or transfer to an oven-safe dip dish and keep at 200°F (95°C) in the oven while finishing toppings and bread.

Corn Salsa & Toppings

Make corn salsa

Combine 1 cup corn, 1/4 cup diced red bell pepper, 1/4 cup diced red onion and 2 tbs chopped cilantro in a bowl. Add 1 tbs lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and taste-adjust seasoning. Let sit 10 minutes for flavors to meld.

Prep peppadews

Slice 1/2 cup peppadew peppers into strips or small dice. Reserve some whole or halved peppadews for garnish if desired.

Assemble topping

When ready to serve, spoon the corn salsa over the center or one side of the warm cheese-and-beef dip. Scatter sliced peppadews across the top for sweet-tangy heat and finish with chopped fresh parsley if using.

Bread & Serving

Toast Cuban loaf

Preheat oven to 375°F (190°C). Slice the Cuban loaf into 1/2-inch slices or into a tear-and-share layout. Lightly brush each slice with olive oil and spread a thin layer of softened butter on top. Arrange on a baking sheet in a single layer and toast 6–8 minutes until golden and crisp at the edges. For extra color, broil 30–60 seconds at the end—watch carefully.

Serve

If the dip is in an oven-safe dish, remove from oven and place on a heatproof board. Spoon additional queso around for dippability if needed. Place toasted Cuban slices on the side or partially tucked into the dip. Offer extra peppadews and a small bowl of corn salsa alongside. Garnish with parsley and serve immediately.

Dbk Dip Recipe