2 cups corned beef, cooked
1 teaspoon Dijon mustard
2 teaspoons horseradish
2 teaspoons chopped fresh dill
½ cup mayonnaise
Salt and pepper to taste
In food processor, combine ingredients and pulse to blend.
Do not puree. Mixture should still be chunky. Cover and refrigerate
overnight. Serve with cocktail-size rye bread or crackers.
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