Hot Pastrami Deli Dip
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.
- 3/4 lb sliced deli pastrami, chopped
- 1 (8-ounce) package Wisconsin cream cheese, softened
- 3/4 cup sour cream
- 4 oz (1 cup) Blaser’s Swiss cheese, shredded
- 2 tsp Cavender’s Greek seasoning (available in the spice aisle)
- 3/4 tsp caraway seeds
- Cracked black pepper and gherkins for garnish
- Petit rye toasts or bagel chips for serving
- Heat oven to 350°F. In large bowl, combine pastrami, cream cheese, sour cream, Swiss, Greek seasoning and caraway seeds.
- Place mixture in 1-quart baking dish and bake 35 minutes or until dip is hot and bubbling.
- 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.