Ingredients
1 package (8 ounces) cream cheese, softened1/4 cup mayonnaise2 tablespoons Dijon mustard1 package (2 ounces) thinly sliced deli corned beef, chopped2 tablespoons grated red onion2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed1/4 teaspoon salt1 pound thinly sliced seedless rye breadFresh dill springs, optional
Preparation
In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread.
Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired.
