Hot Pastrami Spread Recipe

4 4 5
Hot Pastrami Spread Recipe
Hot Pastrami Spread Recipe photo by Taste of Home
Publisher Photo

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.
MAKES:
28 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
28 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 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

Directions

In a small bowl, beat cream cheese and sour cream until smooth. Stir in pastrami and green pepper.
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.
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

Nutritional Facts

2 tablespoons: 41 calories, 4g fat (2g saturated fat), 13mg cholesterol, 53mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 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
  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

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Reviews forHot Pastrami Spread

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alurndal User ID: 657668 135886
Reviewed Mar. 15, 2010

"Completely bland and unexciting!"

MY REVIEW
Bubba Ann User ID: 4175394 207314
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.."

MY REVIEW
ginagirlio User ID: 3996981 135885
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!!"

MY REVIEW
jancerichard User ID: 4945657 133193
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"

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