12 Best Ever Appetizers for St Patrick's Day!

A collection of easy to prepare appetizers and finger foods for celebrating St. Patrick’s Day! If you’re planning a party or you’ll be feeding a crowd this St. Paddy’s, you’ll love these quick, fun recipes. From reuben sliders stuffed with corned beef and Swiss cheese, to loaded cheesy potato nachos, to a rich and creamy Guinness cheese dip, these ideas celebrate all things Irish and they’re sure to impress!

1. Reuben Sliders

These Reuben sliders take the classic Irish-American deli favorite and turn it into the perfect St. Patrick’s Day party appetizer! Stacked with savory corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing, all baked to golden perfection on soft Hawaiian rolls, they’re a guaranteed crowd-pleaser.

Serves: 12 sliders

Ingredients

For the Sliders

12 Hawaiian rolls (or small slider buns)
¾ lb sliced corned beef
6 slices Swiss cheese, halved
¾ cup sauerkraut, drained well
½ cup Thousand Island dressing
2 tbsp unsalted butter, melted
1 tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp garlic powder
½ tsp caraway seeds (optional, for extra rye flavor)
Chopped fresh parsley (optional, for garnish)

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
Assemble the Sliders: Slice the Hawaiian rolls in half horizontally without separating them individually. Place the bottom half of the rolls into the baking dish. Spread half of the Thousand Island dressing evenly over the rolls. Layer half of the Swiss cheese slices, followed by the corned beef, then the sauerkraut, and finish with the remaining Swiss cheese. Spread the remaining Thousand Island dressing on the underside of the top half of the rolls and place them on top.
Make the Butter Topping: In a small bowl, whisk together melted butter, Dijon mustard, Worcestershire sauce, garlic powder, and caraway seeds (if using).
Bake the Sliders: Brush the butter mixture generously over the tops of the sliders. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for an additional 5-7 minutes, or until the tops are golden brown and slightly crispy.
Serve & Enjoy: Garnish with chopped parsley, if desired. Let cool for a couple of minutes, then slice into individual sliders and serve warm!

2. Irish Nachos

Move over, tortilla chips—Irish nachos are here to steal the St. Patrick’s Day spotlight! Instead of traditional nachos, this pub-style favorite swaps in crispy, golden potato slices as the base, layered with melted cheese, crispy bacon, green onions, and a dollop of sour cream. They’re loaded with flavor and perfect for sharing!

Serves: 4

Ingredients

3 large russet potatoes, scrubbed and thinly sliced (about ¼-inch thick)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
1 ½ cups shredded cheddar cheese (or Irish cheddar for extra flavor)
½ cup cooked bacon, crumbled
¼ cup pickled jalapeño slices (optional for spice)
¼ cup chopped green onions
½ cup sour cream (for serving)
¼ cup chopped fresh parsley (optional garnish)

Instructions

Preheat the Oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Prepare the Potatoes: Toss the sliced potatoes with olive oil, salt, black pepper, garlic powder, and paprika in a large bowl. Arrange them in a single layer on the baking sheet.
Bake Until Crispy: Bake for 20 minutes, then flip the potato slices and bake for another 10-15 minutes until golden and crispy.
Add the Toppings: Sprinkle shredded cheddar cheese evenly over the potatoes. Add crumbled bacon and pickled jalapeños (if using).
Melt the Cheese: Return the pan to the oven and bake for 5 more minutes, or until the cheese is fully melted and bubbly.
Finish & Serve: Remove from the oven and sprinkle with chopped green onions and fresh parsley. Serve with sour cream on the side or drizzled over the top.

3. Irish Soda Bread Bites

These Irish soda bread bites are a fun, mini take on traditional Irish soda bread—perfect for St. Patrick’s Day snacking! They have a golden crust, a tender crumb, and a touch of sweetness, making them great for dipping, spreading with butter, or pairing with a hearty Irish stew. With no yeast required, they come together quickly and easily!

Serves: About 16 bites

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tbsp granulated sugar
2 tbsp cold unsalted butter, cubed
¾ cup buttermilk
½ cup raisins or currants (optional)
1 tbsp milk (for brushing)

Instructions

Preheat the Oven: Set to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Pour in the buttermilk and mix until just combined. If using, fold in the raisins or currants. Be careful not to overmix the dough.
Turn the dough onto a lightly floured surface and gently knead a few times to bring it together. Pat the dough into a rectangle about ¾ inch thick.
Cut the dough into bite-sized squares or use a small round cutter to shape them into mini rounds.
Transfer the dough pieces onto the prepared baking sheet, spacing them slightly apart. Lightly brush the tops with milk.
Bake for 12-15 minutes, or until the bites are golden brown and a toothpick inserted in the center comes out clean.
Let them cool slightly before serving. Enjoy warm with butter, jam, or honey, or serve them alongside a savory dip or cheese spread.

4. Guinness Cheese Dip

This Guinness cheese dip is rich, creamy, and packed with bold flavor, making it the ultimate St. Patrick’s Day appetizer! Made with sharp cheddar, creamy Gouda, and a splash of Guinness beer, this dip has a smooth, velvety texture that’s perfect for dipping pretzels, bread, or even crispy potato wedges.

Serves: 6

Ingredients

2 tbsp unsalted butter
2 tbsp all-purpose flour
¾ cup Guinness beer
½ cup whole milk
1 tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp garlic powder
¼ tsp cayenne pepper (optional, for a kick)
1 ½ cups shredded sharp cheddar cheese
½ cup shredded Gouda cheese
Salt and black pepper, to taste
Chopped green onions or parsley (for garnish)

Instructions

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture turns lightly golden.
Slowly pour in the Guinness beer, whisking continuously to prevent lumps. Let it simmer for about 2 minutes to cook off some of the alcohol and develop flavor.
Stir in the milk, Dijon mustard, Worcestershire sauce, garlic powder, and cayenne pepper (if using). Continue whisking until the mixture is smooth and heated through.
Reduce the heat to low and gradually add in the shredded cheddar and Gouda cheese, a handful at a time, stirring constantly until fully melted and smooth.
Taste and season with salt and black pepper as needed. If the dip is too thick, add a splash of milk or beer to thin it out.
Transfer the cheese dip to a serving bowl or fondue pot and garnish with chopped green onions or parsley.
Serve immediately with soft pretzels, bread, crackers, or potato wedges for dipping!

5. Shamrock Deviled Eggs

These Shamrock deviled eggs are a fun, festive twist on the classic party favorite! With their vibrant green filling, creamy texture, and bold flavors, they’re the perfect St. Patrick’s Day appetizer. Whether you’re hosting a party or just feeling a little extra lucky, these green deviled eggs will steal the show!

Serves: 12 deviled eggs (6 whole eggs)

Ingredients

6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
½ tsp white vinegar
½ ripe avocado (for natural green color and extra creaminess)
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
2 tbsp finely chopped fresh parsley (or chives)
Green food coloring (optional, for a more vibrant green)
Paprika, for garnish (optional)
Fresh parsley or chives or cress, for a “shamrock stem” garnish

Instructions

Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat to low and let them simmer for 10 minutes. Once done, transfer them to an ice bath and let them cool for 5 minutes before peeling.
Slice the eggs in half lengthwise and carefully scoop out the yolks into a bowl.
Add the mayonnaise, Dijon mustard, vinegar, avocado, garlic powder, salt, and black pepper to the yolks. Mash everything together until smooth and creamy. If you want a brighter green color, add a drop or two of green food coloring.
Stir in the chopped parsley or chives for extra flavor and color.
Transfer the filling into a piping bag (or a plastic bag with the corner snipped off) and pipe it back into the egg whites.
Lightly sprinkle with paprika for extra flavor and color. Garnish each deviled egg with a small sprig of parsley and a thin chive to resemble a shamrock stem, or cress.
Serve immediately or refrigerate for up to 24 hours before serving.

6. Mini Bangers and Mash

These mini bangers and mash take the classic Irish-British pub favorite and turn it into an adorable, bite-sized appetizer—perfect for St. Patrick’s Day celebrations! Juicy cocktail sausages (or sliced sausages) are served over creamy mashed potatoes and topped with a drizzle of rich onion gravy. It’s comfort food in cute appetizer form!

Serves: 12 mini bites

Ingredients

For the Mini Bangers (Sausages)

12 cocktail sausages (or cut regular sausages into pieces)
1 tbsp olive oil
1 tbsp butter

For the Mashed Potatoes

2 large russet potatoes, peeled and diced
2 tbsp butter
¼ cup whole milk
Salt and black pepper, to taste

For the Onion Gravy

1 tbsp butter
½ small onion, finely chopped
1 tbsp all-purpose flour
¾ cup beef broth
½ tsp Worcestershire sauce
Salt and black pepper, to taste

Instructions

Make the Mashed Potatoes: Boil the diced potatoes in salted water for about 12-15 minutes or until fork-tender. Drain and mash them with butter, milk, salt, and black pepper until smooth. Set aside.
Cook the Sausages: Heat olive oil and butter in a skillet over medium heat. Add the sausages and cook for about 6-8 minutes, turning frequently, until browned and fully cooked. Remove from the pan and set aside.
Make the Onion Gravy: In the same skillet, melt butter and sauté the onions until soft and caramelized, about 5 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the beef broth and Worcestershire sauce, stirring continuously until thickened (about 3-4 minutes). Season with salt and black pepper to taste.
Assemble the Mini Bangers and Mash: Spoon a dollop of mashed potatoes onto small serving spoons or mini appetizer plates. Place a sausage on top of each potato mound. Drizzle with a little onion gravy.
Serve and Enjoy: Garnish with chopped fresh parsley and serve warm!

7. Colcannon Croquettes

These Colcannon Croquettes take the classic Irish mashed potato dish and transform it into crispy, golden bites of goodness! Made with creamy mashed potatoes, sautéed cabbage, and green onions, then breaded and fried until crisp, these croquettes are the perfect St. Patrick’s Day appetizer. Serve them with a side of garlic aioli or sour cream for dipping!

Serves: 12 croquettes

Ingredients

For the Colcannon Mash

2 large russet potatoes, peeled and diced
2 tbsp butter
¼ cup whole milk
1 cup finely shredded green cabbage
2 green onions, finely chopped
Salt and black pepper, to taste

For the Croquettes

½ cup shredded Irish cheddar cheese (optional)
1 large egg
½ cup all-purpose flour
¾ cup panko breadcrumbs
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
Oil for frying (vegetable or canola)

For Dipping (Optional)

Sour cream or garlic aioli

Instructions

Make the Colcannon Mash: Boil the diced potatoes in salted water for about 12-15 minutes, or until fork-tender. Drain, then mash with butter, milk, salt, and black pepper until smooth. In a separate pan, sauté the shredded cabbage and green onions over medium heat until softened, about 3-4 minutes. Stir the cooked cabbage mixture into the mashed potatoes. Let cool for about 15 minutes before handling.
Form the Croquettes: Take about 2 tablespoons of the colcannon mixture and shape it into a small log or ball. If using, press a pinch of shredded Irish cheddar into the center of each croquette and seal it inside.
Bread the Croquettes: Set up a breading station with three shallow bowls: one with flour, one with a beaten egg, and one with panko breadcrumbs mixed with garlic powder, onion powder, salt, and black pepper. Roll each croquette in flour, dip it in egg, then coat it in panko breadcrumbs, pressing lightly to adhere.
Fry Until Crispy: Heat about 1 inch of oil in a pan over medium-high heat. Once hot, fry the croquettes in batches for 2-3 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Serve and Enjoy: Serve warm with sour cream or garlic aioli for dipping.

8. Potato Skins with Irish Cheddar

These potato skins with Irish cheddar take a classic pub appetizer and give it a St. Patrick’s Day twist! Crispy potato shells are loaded with melted, sharp Irish cheddar, crispy bacon, and fresh green onions, making them the ultimate crowd-pleasing finger food. Serve them with a dollop of sour cream or Irish-style chive dip for the perfect festive bite!

Serves: 6 (makes 12 potato skins)

Ingredients

6 medium russet potatoes
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
1 ½ cups shredded Irish cheddar cheese (such as Kerrygold)
½ cup cooked crispy bacon, crumbled
2 green onions, sliced
Sour cream or Irish-style chive dip, for serving

Instructions

Prepare the Potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Prick each potato a few times with a fork, then rub with olive oil, salt, and black pepper. Place them directly on the oven rack and bake for 45-50 minutes, or until tender. Let them cool slightly.
Scoop Out the Centers: Once cool enough to handle, cut each potato in half lengthwise. Use a spoon to carefully scoop out most of the flesh, leaving about ¼ inch of potato inside the skin. Save the scooped-out potato for another use, like mashed potatoes!
Crisp the Potato Skins: Brush the insides and outsides of the potato skins with olive oil and sprinkle with garlic powder. Place them cut-side down on a baking sheet and bake for 10 minutes. Flip them over and bake for another 5 minutes, until the edges are crispy.
Add the Toppings: Remove the potato skins from the oven and fill each one with a generous amount of shredded Irish cheddar cheese and crumbled bacon. Return to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Finish and Serve: Sprinkle the potato skins with sliced green onions and serve immediately with sour cream or an Irish-style chive dip on the side.

9. Reuben Puff Pastry Pinwheels

These Reuben Puff Pastry Pinwheels take all the flavors of a classic Reuben sandwich and wrap them up in flaky, buttery puff pastry. Packed with savory corned beef, melty Swiss cheese, tangy sauerkraut, and a drizzle of Thousand Island dressing, these pinwheels are crispy, cheesy, and downright addictive—the perfect St. Patrick’s Day appetizer!

Serves: 6 (makes about 12 pinwheels)

Ingredients

1 sheet frozen puff pastry, thawed
½ cup Thousand Island dressing (plus extra for dipping)
¾ cup shredded Swiss cheese
½ cup cooked corned beef, chopped or shredded
½ cup sauerkraut, drained and patted dry
1 egg, beaten (for egg wash)
1 tsp caraway seeds (optional, for extra Reuben flavor)
Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface into a rectangular shape if needed. Spread Thousand Island dressing evenly over the pastry, leaving a ½-inch border around the edges.
Sprinkle the shredded Swiss cheese evenly over the dressing, followed by the chopped corned beef and drained sauerkraut.
Roll the pastry into a log, starting from the long edge, rolling it up tightly like a jelly roll. Press the seam gently to seal.
Use a sharp knife to slice the roll into ½-inch thick pinwheels and place them on the prepared baking sheet, leaving space between them.
Brush the tops with egg wash for a golden, crispy finish. Sprinkle with caraway seeds if desired.
Bake for 15-18 minutes, or until the pinwheels are golden brown and puffed up.
Let them cool slightly, then sprinkle with chopped fresh parsley for a pop of color.
Serve warm with extra Thousand Island dressing on the side for dipping!

10. Dubliner Cheese and Apple Crostini

dubliner cheese and apple crostini

This Dubliner cheese and apple crostini is the perfect balance of sweet, salty, and tangy flavors, making it an elegant yet easy appetizer for St. Patrick’s Day celebrations. Crisp toasted baguette slices are topped with nutty, sharp Dubliner cheese, thinly sliced apples, and a drizzle of honey for a touch of sweetness. Serve them warm for the ultimate crowd-pleasing bite!

Serves: 6 (makes 12 crostini)

Ingredients

1 baguette, sliced into 12 thin rounds
1 tbsp olive oil
1 cup shredded Dubliner cheese
1 crisp apple (such as Honeycrisp or Granny Smith), thinly sliced
2 tbsp honey
¼ tsp sea salt
¼ tsp black pepper
¼ cup chopped walnuts (optional, for extra crunch)
Fresh thyme or microgreens, for garnish

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Arrange the baguette slices on the baking sheet and brush the tops lightly with olive oil.
Bake for 7-8 minutes, or until the bread is lightly toasted.
Remove from the oven and sprinkle each crostini with shredded Dubliner cheese. Return to the oven and bake for another 3-4 minutes, or until the cheese is melted and bubbly.
Top each crostini with a thin slice of apple and drizzle with honey.
Sprinkle with sea salt, black pepper, and chopped walnuts if using.
Garnish with fresh thyme or microgreens and serve immediately.

11. Mini Corned Beef Grilled Cheese

mini corned beef grilled cheese

These mini corned beef grilled cheese sandwiches take the flavors of a classic Reuben and transform them into crispy, cheesy, bite-sized appetizers—perfect for St. Patrick’s Day! Buttery toasted bread, melty Swiss cheese, savory corned beef, and a hint of tangy mustard come together for the ultimate crowd-pleasing snack.

Serves: 6 (makes about 12 mini sandwiches)

Ingredients

6 slices rye or sourdough bread
3 tbsp butter, softened
1 tsp Dijon mustard (optional)
6 slices Swiss cheese
½ cup cooked corned beef, thinly sliced or shredded
¼ cup sauerkraut, drained and patted dry (optional)
Thousand Island dressing, for dipping (optional)

Instructions

Preheat a skillet or griddle over medium heat.
Lay the bread slices flat and spread butter on one side of each slice. On the unbuttered side, spread Dijon mustard, if using.
Place Swiss cheese on half of the slices, followed by corned beef and a small amount of sauerkraut, if using.
Top with another slice of bread, buttered side facing out.
Cut each sandwich into quarters to create mini sandwiches.
Place the sandwiches on the heated skillet and cook for 2-3 minutes per side, or until the bread is golden brown and crispy, and the cheese is fully melted.
Remove from the skillet and let cool slightly before serving.
Serve warm with Thousand Island dressing on the side for dipping.

12. Hot Reuben Dip

hot reuben dip

This Hot Reuben Dip takes all the flavors of the classic Reuben sandwich and transforms them into a creamy, cheesy, and irresistibly gooey party dip. Made with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, this dip is perfect for St. Patrick’s Day celebrations or any time you need a crowd-pleasing appetizer. Serve it warm with rye bread, crackers, or pretzels for dipping!

Serves: 8

Ingredients

8 oz cream cheese, softened
1 cup shredded Swiss cheese (plus extra for topping)
½ cup shredded mozzarella cheese
½ cup sour cream
½ cup Thousand Island dressing
1 cup cooked corned beef, finely chopped or shredded
½ cup sauerkraut, well-drained and patted dry
½ tsp garlic powder
½ tsp black pepper
1 tbsp chopped fresh parsley (for garnish)
Rye bread, crackers, or pretzels, for serving

Instructions

Preheat the oven to 375°F (190°C) and grease a small baking dish.
In a large bowl, mix together the cream cheese, Swiss cheese, mozzarella cheese, sour cream, and Thousand Island dressing until well combined.
Fold in the chopped corned beef, drained sauerkraut, garlic powder, and black pepper until evenly distributed.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle an extra ¼ cup of shredded Swiss cheese over the top.
Bake for 20-25 minutes, or until the dip is hot and bubbly with a golden top.
Remove from the oven and let it cool for a few minutes before garnishing with chopped fresh parsley.
Serve warm with rye bread, crackers, or pretzels for dipping.

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