Corned Beef Cream Cheese Spread

You know how you find recipes sometimes that start out with "So it's after the holidays, here's a great recipe for all that leftover ham"? I call shenanigans. NOBODY has leftover ham. There's no such thing. 

I applied this to corned beef. I have lots of ideas for corned beef, but I always go traditional with taters and carrot and cabbage. THIS TIME, I'm making corned beef for expressly storing and adding to recipes later. This is the first one I wanted to try!

In googling Corned Beef Cream Cheese, nobody uses actual real homemade corned beef, the recipes call out for canned or formed and pressed cheap lunchmeat. This is SOOO much better using the real deal!

• 1 cup 1/4" crossgrain sliced & diced home cooked corned beef
• 8 oz. cream cheese (I used non-dairy Tofutti, it's FINE)
• 1 tablespoon melted butter (again, non-dairy Miyoko's YUM)
• 1 tsp. MSG
• 1/2 tsp beef bullion powder/granules
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard
• 1 tsp prepared spicy mustard
• 2 teaspoons vinegar
• 2 teaspoons brown sugar
• 5 diced green onion
• 2 dashes Worcestershire
• 1 tablespoon prepared horseradish
• 1 teaspoon Old Bay seasoning
• 2 tablespoons dill

Mix and dump, chill at least an hour for the flavors to meld, serve on Ritz or Triscuits, or in a stalk of celery. What a burst of flavor. Wooohoo!

What next? Corned Beef Soup? Corned Beef Pizza? Corned Beef lettuce salad? Hmm Corned Beef Salad ala tuna salad? Oooh corned beef empanadas! Corned Cows in a Blanket...corned beef chili... corned BLT  ... Deep fried corned beef on a stick with cornmeal batter... corned beef wontons... OH! Corned beef fried rice or biryani... .. ..