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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 28 |
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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. 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:
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.
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