1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 Tablespoons Dijon mustard
1 package (2 1/2 ounces) thinly sliced corned beef chopped
2 Tablespoons grated red onion
2 Tablespoons snipped fresh dill
3/4 teaspoons dill weed
1/4 teaspoon salt
1 pound thinly sliced seedless rye bread
fresh dill springs, optional.
In a medium bowl, beat cream cheese, mayonnaise and mustard.
Add corned beef, onion, dill and salt; mix well.
Using a 2 inch shamrock cookie cutter, cut out two shamrocks from each slice of bread.
Spread tablespoonfuls of filling over half of the bread; top with remaining bread.
Garnish with dill, if desired.
Makes about 16 small sandwiches.