Shamrock Sandwiches- St. Patricks Day

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

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    Default Shamrock Sandwiches

    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:
    In a large mixing 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. Yield: about 16 sandwiches.

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