AuthorEllsworth
DifficultyBeginner

This is a great dip for entertaining! Perfect little dip for plopping on little toasts. It gets served as a passed appetizer and it makes everyone feel fancy.

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Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins

 ¾ lb sliced deli pastrami, chopped
 1 (8-ounce) package Wisconsin cream cheese, softened
 ¾ cup sour cream
 4 oz (1 cup) Blaser’s Swiss cheese, shredded
 2 tsp Cavender's Greek seasoning (available in the spice aisle)
 ¾ tsp caraway seeds
 Cracked black pepper and gherkins for garnish
 Petit rye toasts or bagel chips for serving

1

Heat oven to 350°F. In large bowl, combine pastrami, cream cheese, sour cream, Swiss, Greek seasoning and caraway seeds.

2

Place mixture in 1-quart baking dish and bake 35 minutes or until dip is hot and bubbling.

3

Serve with rye toasts and gherkins on the side, or scoop dip onto rye toasts and garnish with sliced gherkins for a passed appetizer option. Garnish with cracked black pepper.

Category

Ingredients

 ¾ lb sliced deli pastrami, chopped
 1 (8-ounce) package Wisconsin cream cheese, softened
 ¾ cup sour cream
 4 oz (1 cup) Blaser’s Swiss cheese, shredded
 2 tsp Cavender's Greek seasoning (available in the spice aisle)
 ¾ tsp caraway seeds
 Cracked black pepper and gherkins for garnish
 Petit rye toasts or bagel chips for serving

Directions

1

Heat oven to 350°F. In large bowl, combine pastrami, cream cheese, sour cream, Swiss, Greek seasoning and caraway seeds.

2

Place mixture in 1-quart baking dish and bake 35 minutes or until dip is hot and bubbling.

3

Serve with rye toasts and gherkins on the side, or scoop dip onto rye toasts and garnish with sliced gherkins for a passed appetizer option. Garnish with cracked black pepper.

Hot Pastrami Deli Dip