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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.”
This recipe is:
Quick
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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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!
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