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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Dill and Dijon mustard add zip to the creamy corned beef filling in these party sandwiches. Substitute horseradish for the mustard and garlic powder for the dill for a fun variation. Ingredients:
1 package (8 ounces) cream cheese, softened |
1/4 cup mayonnaise |
2 tablespoons dijon mustard |
1 package (2 ounces) thinly sliced deli corned beef, chopped |
2 tablespoons grated red onion |
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed |
1/4 teaspoon salt |
1 pound thinly sliced seedless rye bread |
fresh dill springs, optional |
Directions:
1. 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.
2. Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired. Yield: about 16 sandwiches.
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