- Makes about 24.
- 2 cups cooked corned beef
- 1 teaspoon Dijon-style mustard
- 2 teaspoons horseradish
- 2 teaspoons chopped fresh dill
- 1/2 cup mayonnaise
- Salt and pepper to taste
- Small cocktail rye bread slices or assorted crackers
Combine all ingredients except bread in a food processor and pulse to blend. Do not puree. Mixture should still be chunky. Cover and chill overnight. Serve with cocktail bread or crackers.