Pastrami Dip in a Loaf
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Makes:
Large loaf |
1 |
2 |
3 |
4 |
5 |
6 |
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Ingredients: |
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Hawaiian
bread loaf; large |
1 |
2 |
3 |
4 |
5 |
6 |
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Cream
cheese; softened |
24 oz. |
48 oz. |
72 oz. |
96 oz. |
120 oz. |
144 oz. |
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Onion;
finely chopped |
1 |
2 |
3 |
4 |
5 |
6 |
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Pastrami;
sliced thin, chopped |
1/4 lb. |
1/2 lb. |
3/4 lb. |
1 lb. |
1 1/4
lb. |
1 1/2
lb. |
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Pepper |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
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Italian
dressing |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
Assembly
Directions:
Combine cream cheese, chopped onion, chopped pastrami,
pepper and Italian dressing.
Freezing Directions:
You can either freeze the dip separately, thaw it and
put it into the loaf to bake before serving.
OR you can put the dip into the loaf, follow the
cooking instructions, cool the loaf and freeze the
whole thing to thaw and reheat later.
OR you can put the dip into the loaf, freeze it and
then thaw and bake it at a later time.
Cooking Directions:
To serve, preheat oven to 250 degrees. Slice round
bread across the top creating a “lid”. Hollow the
bread loaf out and save the pieces for serving. Put
dip into the loaf and replace the lid. Wrap tightly
with aluminum foil and bake for 90 minutes. Serve with
bread pieces and/or crackers.
Comments:
This is so easy and really tasty!
<<<<<<<
Go to the November 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This
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Monday, August 04, 2008.
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