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.