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Pastrami Artichoke Spread Recipe

Chopped pastrami adds a tasty twist to this artichoke spread from Donna Plarman in Elgin, Illinois, but it’s the wonderful blend of flavors that’ll make you want to serve it often. “I’m a caterer,” shares Donna, “and this is an absolute hors d’oeuvre staple for many of my customers. It's also wonderful served warm.”

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Pastrami Artichoke Spread Recipe

Prep/Total Time: 15 min.

Yield: 12 Servings

15 15

Ingredients

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup (8 ounces) sour cream
1 cup mayonnaise
6 ounces thinly sliced deli pastrami, chopped
1/4 cup shredded Parmesan cheese
1 tablespoon prepared horseradish
1 teaspoon dill weed
Snack rye bread

Directions

In a bowl, combine the artichokes, sour cream, mayonnaise, pastrami, Parmesan cheese, horseradish and dill. Serve with snack rye. Refrigerate leftovers. Yield: 3 cups.

Nutritional Facts 1 serving (1/4 cup) equals 210 calories, 19 g fat (5 g saturated fat), 29 mg cholesterol, 346 mg sodium, 3 g carbohydrate, trace fiber, 5 g protein.

Originally published as Pastrami Artichoke Spread in Country Woman January/February 2006, p50

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Pastrami Artichoke Spread

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(1-1) of 1 reviews

Reviewed on Jul. 17, 2010 by wildviolet

My girlfriend clued me onto this one. The flavors are perfect; you can play with the horseradish to make it mellow or give it a zip. We used crackers instead of rye bread, yum,yum. A definite keeper!