flowerPastrami Dip

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!


Pastrami Dip

  1. 1/2 lb of pastrami
  2. 1 cup of mayonnaise ( I used Miracle Whip)
  3. 1 cup of sour cream
  4. 3 green onions
  5. 1 tsp of dried dill
  6. 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



Share this post:Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *