Hot Pastrami Dip

Getting ready to celebrate St Patty’s Day with a tall, cold Guinness? This pastrami dip is the perfect snack to pair with your favorite beer!


  • ¾ lb sliced Pastrami- corned beef’s peppery brother (can sub corned beef)
  • 1 lb cream cheese, softened
  • 1 Cup Sauerkraut- squeezed of excess liquid
  • 1.5 lbs shredded Swiss cheese, divided
  • 1 cup Thousand Island Dressing
  • 1 loaf cocktail pumpernickel or rye bread


  1. Open and place the bread slices on a cookie sheet, and brush with some olive oil, salt and pepper. Place in 350F oven for 5-7 minutes or until crisp.
  2. While the bread is toasting, take the sliced pastrami and cut it into thin matchstick size pieces.
  3. Cut the cream cheese into smaller cubes and place in a mixing bowl.
  4. To the mixing bowl, add the remaining ingredients, holding back one ½ lb of the shredded Swiss cheese, and mix all together.
  5. Put mixture into a cast iron pan or oven proof dish, and bake at 350F for 10 minutes.
  6. Carefully take the mixture out of the oven, stir to combine, and place back in the oven for an additional 10 minutes.
  7. Repeat the above step again. After stirring add the reserved Swiss cheese and bake until cheese is melted and golden brown.
  8. Serve with the toasted bread slices.