Hot Pastrami Spread Recipe
Hot Pastrami Spread Recipe photo by Taste of Home

Hot Pastrami Spread Recipe

Read Reviews
4 4 5
Publisher Photo
I first tasted this at a church party a few years ago. Everyone raves about it and the dish is always scraped clean. You can also serve the savory spread with bite-sized bagel pieces.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:28 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 28 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sour cream
  • 2 packages (2-1/2 ounces each) thinly sliced pastrami, chopped
  • 1/2 cup finely chopped green pepper
  • 1/3 cup chopped pecans or walnuts, optional
  • Thinly sliced pumpernickel bread and light rye bread

Nutritional Facts

1 serving (2 tablespoons) equals 41 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 53 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.


  1. In a small bowl, beat cream cheese and sour cream until smooth. Stir in pastrami and green pepper.
  2. Transfer to a greased 1-qt. baking dish. Sprinkle with pecans if desired. Bake, uncovered, at 350° for 25-30 minutes or until heated though and edges are bubbly.
  3. Cut out bread with a shamrock-shaped cookie cutter if desired. Serve with spread. Yield: About 3-1/2 cups.
Originally published as Hot Pastrami Spread in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p189

Reviews for Hot Pastrami Spread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 15, 2010

"Completely bland and unexciting!"

Reviewed Mar. 13, 2010

"I made this several times and everyone asked for the recipe. For a change, I used chopped corned beef, chopped green onions with tops and smidgen of garlic powder.. can serve warm, room temp or chilled. Spread on crackers or cocktail breads... Went over great.."

Reviewed Mar. 12, 2010

"I have not made this yet, but this sounds delicious and i know I will make this and serve it to family & friends. I have a question though. Would I use the black pastrami or red pastrami? Thanks!!"

Reviewed Mar. 5, 2010

"Excellent and Quick, I made my in an oblong glass dish, an served with cut outs and wheat crackers. Everyone wanted the recipe"

Loading Image