Ingredients
2 packages (8 ounces each) cream cheese, softened1/2 cup sour cream2 packages (2-1/2 ounces each) thinly sliced pastrami, chopped1/2 cup finely chopped green pepper1/3 cup chopped pecans or walnuts, optionalThinly sliced pumpernickel bread and light rye bread
Preparation
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.
