Pastrami Cream Cheese Dip Recipes

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HOT PASTRAMI SPREAD



Hot Pastrami Spread image

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. -Arlene Wilson, Center Barnstead, New Hampshire

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield About 3-1/2 cups.

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts :

FRENCH DIP PASTRAMI SANDWICH RECIPE



French Dip Pastrami Sandwich Recipe image

French Dip Sandwiches are easier to make than you think. Be sure to try the au jus dipping sauce to go with them.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 6

1 lb sliced pastrami beef deli meat
4 hoagie rolls
8 slices provolone cheese or 1 1/2 cups mozzarella cheese (shredded)
1/2 lb about 10-12 mushrooms, thickly sliced
Garlic Salt & Black Pepper (to taste)
1 1/2 cups Beef Broth

Steps:

  • Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 1 1/2 cups beef broth and boil for a few minutes to reduce slightly. Season broth to taste (you want it to be flavorful for use as a dip) then remove from heat - this broth is your "au jus" dipping sauce.
  • Heat a large pan over medium heat. Add a small pat of butter and when butter is done sizzling, Saute the cut side of the rolls just until golden. Divide the pastrami meat evenly among the four sandwiches. Top with cheese and mushrooms.
  • Bake at 450 for 4-5 minutes or until cheese melts and meat is hot.
  • Serve each sandwich with an individual ramekin of AuJus - Dip with every bite.

PASTRAMI & CREAM CHEESE SANDWICH



Pastrami & Cream Cheese Sandwich image

Try making this amazing pastrami cheese sandwich. It will definitely set apart any club sandwich recipe that you have in your cook books. Serve with crisps or a side salad.

Provided by Michelle Minnaar

Time 5m

Yield 1

Number Of Ingredients 4

2 slices of bread, white or wholemeal, you decide
100g (3½ oz) cream cheese
a few salad leaves
4 pastrami slices

Steps:

  • Spread the cream cheese evenly on the 2 bread slices.
  • Place the lettuce leaves on one slice of bread, then add the pastrami on top and close the sandwich by placing the other slice on top. Enjoy.

Nutrition Facts : ServingSize 1 serving, Calories 217 calories, Sugar 2.47 g, Sodium 1177 mg, Fat 4.9 g, SaturatedFat 1.844 g, Carbohydrate 26.08 g, Fiber 1.6 g, Protein 15.88 g, Cholesterol 38 mg

PASTRAMI DIP FOR SANDWICHES



Pastrami Dip for Sandwiches image

Make and share this Pastrami Dip for Sandwiches recipe from Food.com.

Provided by pink cook

Categories     Very Low Carbs

Time 35m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 8

8 ounces low-fat cream cheese
8 ounces light sour cream
1/4 cup green pepper, chopped
1 1/2 tablespoons dried onion, minced
1 1/2 tablespoons garlic salt
1 (10 ounce) package pastrami, shredded
3 tablespoons light butter, melted
1/2 cup pecans, chopped (or walnuts)

Steps:

  • Beat cream sour cream and cream cheese well.
  • Blend in green pepper, onion, salt and shredded pastrami.
  • Melt butter in pie plate. Sautee chopped pecans or walnuts and blend into mixture.
  • Bake in plate at 350ºF. for 20 minutes and serve on pumpernickel bread slices as warm sandwiches, on baked potatoes, or also cold in a hollowed pumpernickel bread with the cut bread pieces for dipping.

Nutrition Facts : Calories 483.6, Fat 39.2, SaturatedFat 18.6, Cholesterol 122.1, Sodium 935.6, Carbohydrate 9.6, Fiber 1.6, Sugar 1.6, Protein 24.8

PASTRAMI ROLL-UPS



Pastrami Roll-Ups image

For a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. -Merritt Heinrich, Oswego, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 dozen.

Number Of Ingredients 4

3/4 cup spreadable cream cheese
1/2 cup crumbled blue cheese
12 slices lean deli pastrami
12 dill pickle spears

Steps:

  • In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels., Spread about 1 tablespoon cheese mixture over each pastrami slice; top with a pickle spear. Roll up tightly. Cut each roll into 4 slices. Refrigerate leftovers.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 158mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

HOT PASTRAMI SANDWICH



Hot Pastrami Sandwich image

A New york deli classic. Some of these sandwiches can be HUGE and are really a marvel (and easily shared).

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 7

2 lbs cooked and thinly sliced beef pastrami
4 -8 slices havarti cheese
coarse grind mustard (optional)
dill pickle slices (optional)
thinly sliced onion (optional)
8 -16 slices artisan rye bread or 4 -8 sandwich buns
1 cup beef broth

Steps:

  • Simmer pastrami in broth until hot.
  • Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.
  • Add cheese, mustard, pickles, and onions to taste.
  • Grill sandwich until toasty and crisp if desired.
  • Serve warm with chips if desired.

HOT BAKED REUBEN DIP



Hot Baked Reuben Dip image

The classic sandwich is converted to dip form, but I used pastrami instead of corned beef which is a little spicier. No matter which you use, you're going to enjoy this truly delicious hot dip, which is also great warm. Or room temperature.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 55m

Yield 24

Number Of Ingredients 14

1 (8 ounce) package cream cheese, softened
1 pound deli sliced corned beef or pastrami, cut into 1-inch pieces
1 cup sauerkraut, drained well, squeezed very dry
¼ cup sweet pickle relish
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
4 ounces shredded Gruyere cheese
4 ounces shredded Emmenthaler cheese
Crackers and bread for serving

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
  • Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork.
  • Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.

Nutrition Facts : Calories 138 calories, Carbohydrate 5.1 g, Cholesterol 33.1 mg, Fat 9.9 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 4.9 g, Sodium 441.3 mg, Sugar 1.4 g

PASTRAMI AND PEPPER ROLL-UPS



Pastrami and Pepper Roll-Ups image

Four ingredients and two steps is all you need to assemble these cheesy pastrami roll-ups - a great appetizer to serve at your party.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h25m

Yield 40

Number Of Ingredients 4

1/2 lb. thinly sliced pastrami (from deli)
1/3 cup chive and onion cream cheese spread (from 8-oz. container)
1/2 cup roasted red bell peppers (from a jar), drained, cut into 3/4-inch-wide strips
Fresh rosemary, if desired

Steps:

  • Spread each pastrami slice with cream cheese spread. Top each with roasted pepper piece at one edge. Starting at roasted pepper edge, roll up each tightly. Refrigerate at least 2 hours or until firm.
  • Cut each roll into 1-inch-thick pieces. Secure each with fresh rosemary or cocktail toothpick.

Nutrition Facts : Calories 15, Carbohydrate 0 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 80 mg, Sugar 0 g

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