2 pkgs. (8oz.each) cream cheese,soften
1/2 cup.sour cream
2 pkgs.(2-1/2 oz.each)thinly sliced pastrami:chopped
1/2 cup.finely chopped green pepper
1/3 cup chopped pecans or walnuts
Thinly sliced pumpernickel and light rye bread
In a small mixing bowl, beat cream cheese and sour cream until smooth.
Add pastrami and green pepper;
mix well. Transfer to a greased 1 Qt. baking dish.
Sprinkle with pecans or walnuts. Bake, uncovered, at 350F*
for 25 to 30 minutes or until heated through and edges are bubbly.
Cut out bread with a shamrock shaped cookie cutter if desired.
Serve with spread. makes about 3-1/2 cups.