Hot Pastrami Spread

[rtebalt]

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
Directions:
In a small mixing 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.

Yield: About 3-1/2 cups.
Serves 28

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