Yes, pastrami dip….YUM! I came across this recipe in the 1980”s. My sister in law brought it to a family gathering and I was hooked! I claimed it as mince and have been making it ever since! Thanks Cathy!
I”m at camp for the summer, and since I hadn’t made it for ages I decided to try it here for a large gathering we had yesterday. It was a hit! Hard to imagine but it has a wonderful taste!
Side note: we have a friend here at camp that we introduced pastrami sandwiches to for the first time. I love pastrami with Dijon Mustard and lettuce on a cheese bun or bread. It is now his favourite go to lunch meat…so yes he did like the pastrami dip!
I did not have my food processor here so I chopped the pastrami with a bit of the sour cream mixture in my blender and that worked out fine, but a processor works better as the blender minces it a bit too fine but the taste is the same.
I know the name of this dip sounds wacky but please try it..your company will love it!
- 1/2 lb of pastrami
- 1 cup of mayonnaise ( I used Miracle Whip)
- 1 cup of sour cream
- 3 green onions
- 1 tsp of dried dill
- 2 round sour dough breads
- cut pastrami and green onion in small pieces and chop in a food processor till it’s nice small pieces (not minced to mush)
- remove from processor and place in a large bowl
- add sour cream and mayonaise
- add dill
- place in fridge for at least 4 hours
- Cut out a round area from the centre of one sour dough bread large enough to accomodate your dip
- cut the other sour bread in 1 inch pieces or your desired size
- place on platter and serve