If you’re looking to host a St. Patrick’s Day party, these Irish finger appetizers are sure to be a hit!
Cheddar Beer Fondue
Make the perfect appetizer for a St. Patrick’s Day gathering with this warm and melty cheese fondue recipe featuring beer, Irish Cheddar, and garlic. If you like the sound of adding Guinness, try it, but we recommend using a lighter-flavored beer for cooking (save the Guinness for sipping).
Serve this scrumptious as an appetizer with plates for sharing, or even as a decadent main course, with lots of different dippers.
- 12 oz. light beer
- 1/2 tsp. Dijon mustard
- 1 garlic clove, crushed with press
- 1/4 tsp. hot sauce
- 4 c. shredded sharp Cheddar cheese
- 2 tbsp. cornstarch
- Cooked sausage
- New potatoes
- Bread cubes
- Apple slices
- Heat beer, Dijon mustard, garlic, and hot sauce in 4-quart saucepan on low; whisk in Cheddar cheese tossed with cornstarch until melted and smooth.
- Serve with sliced cooked sausage, cooked new potatoes, bread cubes, and apple slices for dipping.
What’s the best way to celebrate St. Patrick’s Day with food? With veggies, of course! Dill Dip is a delicious way to eat your greens, and it’s even better with carrots, celery, and cucumbers.
Dill is not only a delicious way to get your greens on St. Paddy’s Day, but it’s also a great way to welcome spring!
Turn your favorite herb into this addictive dill dip.
- 2 c. plain Greek yogurt
- 2 tsp. grated lemon zest plus 1 tablespoon juice
- Kosher salt and pepper
- 2 scallions, finely chopped
- 1/4 c. flat-leaf parsley, chopped
- 1/4 c. fresh dill, roughly chopped, plus more for sprinkling
- Cut vegetables, crackers, and bread for serving
- In a bowl, combine yogurt, lemon zest and juice and ½ teaspoon each salt and pepper. Fold in scallion, parsley and dill.
- Serve topped with more dill and cracked pepper, and with veggies, crackers and bread for dipping.
Roasted Asparagus Salad with Feta Vinaigrette
This flavorful roasted asparagus salad with tangy feta vinaigrette makes a beautiful first course or can even double as a satisfying Irish feast.
No longer just a salad topping, creamy feta cheese stars in the vinaigrette itself, with subtly sweet rice vinegar, shallot, and mint.
- 1 lb. asparagus
- 2 tbsp. olive oil, divided
- Kosher salt and pepper
- 1 tbsp. rice vinegar
- 1 small shallot, finely chopped
- 1/4 c. fresh mint, finely chopped
- 2 oz. feta, crumbled
- 2 tbsp. fresh dill, roughly chopped
- Heat oven to 425°F. On a small rimmed baking sheet, toss asparagus with 1 tablespoon oil and ¼ teaspoon each salt and pepper. Roast until just tender, 8 to 12 minutes; transfer to platter.
- Meanwhile, in small bowl, combine vinegar, shallot and ¼ teaspoon each salt and pepper. Let sit, tossing occasionally, until asparagus is done.
- Stir remaining tablespoon oil into shallot mixture, then gently toss with mint and feta. Spoon over asparagus and sprinkle with dill.
Potato Leek Soup
This cozy, yet light soup is the perfect warm-up for your St. Patrick’s Day feast. Serve small cups of it for sipping before moving onto a hearty plate of corned beef and cabbage.
- 1 tbsp. olive oil, plus more for serving
- 4 leeks (white and light green parts only), sliced into half-moons
- 2 cloves garlic, finely chopped
- 1 bulb fennel, cut into 1/4-in. pieces
- 1 stalk celery, thinly sliced
- Kosher salt and pepper
- 3 c. leftover mashed potatoes
- 6 c. low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf (optional)
- 1 tbsp. lemon juice (optional)
- PreheaHeat oil in large pot on medium. Add leeks, garlic, fennel, and celery, season with 1/4 teaspoon salt and cook, covered, stirring occasionally, until very tender, 13 to 15 minutes.
- Add mashed potatoes, broth, thyme, and bay leaf and simmer, stirring occasionally, until heated through, about 5 minutes.
- Remove and discard thyme and bay leaf. Using immersion blender (or standard blender, in batches), puree soup until smooth. Stir in lemon juice and serve with cracked pepper and drizzle of oil if desired.
Onion Tart is a versatile appetizer, great for serving for your ultimate Irish Feast. The perfect blend of flavor that guests will love.
- 1 sheet frozen puff pastry, thawed
- Milk or beaten egg, for brushing
- 3 bunches scallions, trimmed (1 scallion, finely chopped)
- Oil, for brushing
- 8 oz. fresh goat cheese, at room temperature
- 1/2 c. whole milk ricotta cheese
- 1/4 c. fresh flat-leaf parsley, chopped, plus more for serving
- 1/4 c. fresh mint, chopped, plus more for serving
- 2 tsp. grated lemon zest plus 2 Tbsp lemon juice, plus more zest for serving
- Kosher salt and pepper
- Chopped toasted almonds, for serving
- Place oven rack in lower third of the oven; heat oven to 400°F. Unfold pastry onto a piece of parchment paper and roll ½ inch bigger on all sides. Slide parchment and pastry onto baking sheet. Using a sharp knife, score a ½-inch border all the way around, then score the border at 1-inch increments at a diagonal. Brush the border with milk or beaten egg. Using a fork, prick the middle of the pastry all over. Bake until deep golden brown, 18 to 25 minutes (don’t worry if the middle puffs; you can push it down once it cools).
- Meanwhile, heat a large cast iron skillet on medium-high. Brush whole scallions with oil and season with ½ teaspoon each salt and pepper. Cook in batches, turning occasionally, until charred and whites are slightly tender; transfer to a plate and repeat with remaining scallions.
- In a food processor, pulse goat cheese and ricotta until smooth. Add parsley, mint, lemon juice and zest, chopped scallion and ¼ teaspoon each salt and pepper and pulse briefly to combine. Gently spread in center of cooled pastry and arrange charred scallions on top. Sprinkle with additional herbs and lemon zest and almonds, if desired.
Arugula pesto is the perfect way to liven up your St. Patrick’s Day: the brilliant, Irish green looks amazing on the table.
Sneak even more greens into this flavorful pesto spread.
- 2 c. baby arugula
- 1/3 c. grated Parmesan
- 1/4 c. pine nuts, toasted
- 1 tbsp. lemon juice
- 1 clove garlic
- 1/2 c. extra virgin olive oil
- Kosher salt
- In food processor, pulse arugula, Parmesan, pine nuts, lemon juice, garlic, olive oil and 1/4 teaspoon salt until smooth.
- Try it on crostini: Spread toasted bread with ricotta; top with pesto, pine nuts and lemon zest.
Spring Panzanella, inspired by the Italian tomato-and-bread salad, is green (and St. Paddy’s appropriate) version with peas, herbs, and mixed greens.
- 1/2 small loaf sourdough bread, preferably stale (about 12 oz)
- 4 tbsp. olive oil, divided
- 2 tbsp. white wine vinegar
- 2 tsp. Dijon mustard
- Kosher salt and pepper
- 2 scallions, white and light green parts finely chopped, dark green parts thinly sliced
- 2 Persian cucumbers, smashed, halved lengthwise and then sliced
- 1/2 c. fresh or frozen peas (thawed if frozen)
- 2 c. mixed fresh herbs (such as parsley, basil, mint, dill)
- 5 oz. mixed greens
- Heat oven to 400°F. Cut crusts off bread and tear bread into large pieces. On rimmed baking sheet, toss bread with 1 tablespoon oil and roast until golden brown, about 10 minutes.
- Meanwhile, in a large bowl, whisk together vinegar, mustard, remaining 3 tablespoons oil and 1/2 teaspoon each salt and pepper; stir in chopped scallions.
- Add cucumber and toss to coat, then toss with toasted bread. Add peas, herbs and greens and toss gently to combine.
Tots are the perfect appetizer for any occasion—and a great way to sneak in a vegetable. With green zucchini, these tots are a fun, easy way to celebrate St. Patrick’s Day!
They’re cheesy and delicious and packed with greens, but these zucchini tots might also be the cutest way to eat your veggies this St. Paddy’s Day.
- 2 medium zucchini (12 oz.)
- 1 large egg
- 1/2 c. grated pecorino
- 1/2 c. panko
- 1 clove garlic, crushed with press
- 1/2 tsp. black pepper
- Preheat oven to 400°F. Coat one large baking sheet with nonstick cooking spray. Shred zucchini and squeeze dry with paper towels. Mix shredded zucchini with egg, pecorino, panko, garlic, and pepper.
- Use a small cookie scoop to drop tablespoonfuls of mixture onto prepared baking sheet. Then, shape each into a small log. Bake in 400°F oven, turning halfway through, until golden brown, 20 to 22 minutes.reheat oven to 40
Tip: Make these tots ahead of time and refrigerate for up to 3 days. Pop them in a toaster oven on a piece of foil and toast on a dark setting heat to re-crisp.
Sprigs in a Blanket
Sprigs in a Blanket is perfect for those warm spring evenings at the local Irish pub. A bite of these savory asparagus of the dreamy ham hors d’oeuvres can (almost) transport you to a spring day in an Irish garden.
These colorful hors d’oeuvres are sure to leave a lasting impression. Serve as canapés at your next cocktail party and let the fun begin.
- All-purpose flour, for work surface
- 1 sheet frozen (thawed) puff pastry
- 3 tbsp. Dijon mustard
- 1/4 c. grated Pecorino cheese
- thinly-sliced prosciutto
- asparagus, trimmed
- Non-stick cooking spray
- On a lightly floured surface, roll out puff pastry into a 10″ square. Brush with mustard and sprinkle with pecorino. Line with 2 to 3 large slices of prosciutto.
- With a sharp knife or pizza cutter, cut sheet in half; then cut halves into twenty 1/2″-x-5″ strips. Wrap each strip around 1 stalk of asparagus with prosciutto side facing in.
- Place on 1 or 2 large parchment-paper-lined cookie sheets. Lightly spray wrapped asparagus spears with cooking spray. Bake at 425 degrees F until golden brown, 20 to 25 minutes.
Best Ever Spinach and Artichoke Dip
No dumb questions here: This is the best spinach artichoke dip ever. Serve with sturdy potato chips for the ultimate cheesy (and creamy and crunchy) snack.
A crowd favorite, this lightened up and brightened up version of spinach and artichoke dip has all your favorite flavors in a healthier package.
- 2 tbsp. mayonnaise
- 1 tsp. grated lemon zest
- 2 tbsp. lemon juice
- Kosher salt
- Black pepper
- 1 14-ounce can artichoke hearts, rinsed and patted dry
- 1 c. packed baby spinach, chopped
- 2 tbsp. fresh mint, chopped
- 2 tbsp. flat-leaf parsley, chopped
- 1 scallion, finely chopped
- 2 tbsp. finely grated Parmesan
- 1/4 c. walnuts, toasted and chopped
- Sliced baguette or crackers, for serving
- In medium bowl, whisk together mayonnaise, lemon zest and juice, and 1/4 teaspoon each salt and pepper. Add artichokes and toss to coat.
- Fold in spinach, mint, parsley, scallion, Parmesan, and walnuts. Serve with baguette slices or crackers.
Kick-off your St. Patrick’s Day party with this easy-to-make avocado dip, perfect for serving with fresh veggie sticks or potato chips. We can’t keep this on the table long enough to snap a good photo of it – it gets devoured too quickly!
You don’t have to be Irish to appreciate this Avocado Dip. So delicious and amazingly green, it’s sure to be a hit at your St. Patrick’s Day party.
- 2 small poblano peppers
- 2 cloves garlic, not peeled
- 1 small jalapeño
- 1/2 medium onion, halved
- 1 tbsp. olive oil
- 2 ripe avocados
- 1 bunch cilantro, including stems
- 1/4 c. fresh lime juice (from about 3 limes)
- Kosher salt
- Totchos, for serving
- Heat broiler.
- On rimmed baking sheet, toss poblanos, garlic, jalapeño, and onion with oil. Broil, turning peppers once halfway through, until vegetables are deeply charred, 6 to 8 minutes. Let cool, then use paper towel to remove any skins and seeds.
- Transfer vegetables to blender along with avocados, cilantro, lime juice, 1/4 cup water, and 1/2 teaspoon salt and puree until smooth, adding additional 1 tablespoon water if needed. Serve with totchos.
Crispy Golden Potatoes
You’ve never had potatoes like this! It’s buttery, crispy on the outside, creamy on the inside. It’s everything you love about french fries, but with the comfort of mashed potatoes. We think this recipe is better than its mashed potato cousin.
This is an awesome, fail-proof way to make the crispiest potatoes ever.
- 2 1/2 lb. sm. red potatoes (about 2-in. diameter)
- Cooking spray
- 3 tbsp. melted butter
- Finely chopped parsley, for garnish
- In large saucepot, combine potatoes, 1 tablespoon salt and enough water to cover by 2 inches. Cover; heat to boiling on high. Reduce heat to medium-low. Uncover; simmer 30 minutes or until tender, adjusting heat to maintain simmer. Drain well.
- Preheat oven to 450 degrees F. Spray large cookie sheet with cooking spray. Place each potato on cookie sheet and, with stiff, wide spatula, gently press on it until crushed but still intact. Spray tops of potatoes generously with cooking spray. Roast 25 minutes. Spray potatoes once more with cooking spray. Broil on High 2 to 5 minutes or until golden brown and crisp. Sprinkle potatoes with 1/4 teaspoon salt and arrange on serving platter. Drizzle with butter and sprinkle with parsley.