1 12oz can corned beef
1/2 cup sour cream
1/3 cup mayo
3 tsp. horseradish
2 Tbsp. chopped chives
3/4 tsp. garlic salt
Flake or shred beef. Add remaining ingredients. Blend well, mashing any lumps. Cover tightly and refrigerate 45 minutes before using (better if made day before.) Remove from refrigerator to soften before spreading. Serve on party rye, spread with mayo and topped with dash of paprika.
Yields 2 1/2 cups