50+ Delicious St. Patrick’s Day Appetizers Your Guests Will Love

St. Patrick’s Day is the perfect time to gather with friends and family, enjoy some good food, and celebrate all things Irish.

Whether you’re hosting a large party, a cozy dinner, or simply want to bring a festive touch to your gathering, appetizers are a great way to get the celebration started.

From crispy bites to cheesy delights, St. Patrick’s Day appetizers offer endless possibilities to showcase the delicious flavors of Ireland.

If you’re looking for ideas that go beyond the typical corned beef and cabbage, you’re in luck. In this list of over 50 St. Patrick’s Day appetizers, you’ll find a variety of dishes that incorporate Irish traditions, creative twists, and mouthwatering flavors.

Get ready to impress your guests with these easy-to-make appetizers that are perfect for any St. Patrick’s Day gathering.

50+ Delicious St. Patrick’s Day Appetizers Your Guests Will Love

With over 50 St. Patrick’s Day appetizer ideas at your fingertips, you’re sure to find something that will satisfy your guests and elevate your celebration.

Whether you opt for classic Irish dishes or get creative with fun, festive twists, these appetizers will ensure that your St. Patrick’s Day party is full of flavor and joy.

So, roll up your sleeves, gather your ingredients, and get ready to create a spread that will have everyone saying “Sláinte!” Happy cooking, and may your St. Patrick’s Day be as delicious as it is lucky!

Irish Cheddar and Spinach Dip

This warm and creamy dip combines the rich, sharp flavors of Irish cheddar with the fresh earthiness of spinach. It’s perfect for pairing with crusty bread or crackers, making it a crowd-pleasing appetizer for your St. Patrick’s Day gathering.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup Irish cheddar cheese, shredded
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Crackers or toasted bread for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, garlic powder, onion powder, and a pinch of salt and pepper. Mix until smooth.
3. Fold in the spinach and half of the shredded Irish cheddar cheese.
4. Transfer the mixture to a small baking dish and spread evenly. Sprinkle the remaining cheese on top.
5. Bake for 15–20 minutes, or until the cheese is golden and bubbly.
6. Serve warm with crackers or toasted bread.

This dip brings together creamy textures and sharp cheesy notes, making it both indulgent and festive. Its vibrant green hue is a subtle nod to St. Patrick’s Day, ensuring it captures both the flavor and spirit of the occasion.

Potato Pancakes with Chive Sour Cream

These crispy, golden potato pancakes are a comforting Irish-inspired appetizer. Topped with a dollop of tangy chive sour cream, they’re simple yet elegant enough to impress guests.

Ingredients:

• 4 medium potatoes, grated
• 1 small onion, grated
• 1 egg, beaten
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Vegetable oil for frying
• 1/2 cup sour cream
• 2 tablespoons fresh chives, finely chopped

Instructions:

1. Place the grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture.
2. In a bowl, combine the potatoes, onion, egg, flour, salt, and pepper. Mix until well combined.
3. Heat a thin layer of vegetable oil in a skillet over medium heat.
4. Scoop about 2 tablespoons of the mixture into the skillet and flatten slightly to form a pancake. Cook for 2–3 minutes on each side, or until golden and crispy.
5. Transfer to a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture.
6. In a small bowl, mix the sour cream with the chives.
7. Serve the pancakes warm with a dollop of chive sour cream on top.

The crispy edges of these potato pancakes contrast beautifully with the creamy, herbaceous sour cream topping. Perfect for a casual or upscale St. Patrick’s Day celebration, they’re a delicious way to enjoy classic Irish flavors.

Mini Shepherd’s Pie Bites

These bite-sized appetizers pack all the comforting flavors of a traditional shepherd’s pie into a flaky, handheld treat. They’re savory, satisfying, and perfect for St. Patrick’s Day parties.

Ingredients:

• 1 package refrigerated pie dough
• 1/2 lb ground lamb or beef
• 1 small onion, diced
• 1/2 cup frozen peas and carrots mix
• 1 tablespoon tomato paste
• 1/2 cup beef broth
• 1/2 teaspoon Worcestershire sauce
• 1 cup mashed potatoes (prepared)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the pie dough and cut into 3-inch circles using a cookie cutter. Press the circles into a mini muffin tin to form small cups.
2. Heat olive oil in a skillet over medium heat. Sauté the onion until softened, then add the ground lamb or beef. Cook until browned.
3. Stir in the peas and carrots, tomato paste, beef broth, and Worcestershire sauce. Simmer for 5 minutes, or until the mixture thickens. Season with salt and pepper.
4. Spoon the meat mixture into the pie dough cups. Top each with a small scoop of mashed potatoes.
5. Bake for 15–20 minutes, or until the edges of the dough are golden.
6. Garnish with parsley if desired and serve warm.

These mini shepherd’s pie bites are a fun and flavorful way to bring the essence of Ireland to your appetizer spread. Their individual portions make them easy to serve and enjoy, ensuring they’re a hit with all your guests.

Corned Beef Sliders

These corned beef sliders are a savory twist on a classic sandwich, made with tender corned beef, melted cheese, and tangy mustard, all nestled between soft buns. Perfect for a festive St. Patrick’s Day appetizer, these sliders are easy to eat and packed with flavor.

Ingredients:

• 1 lb corned beef, thinly sliced
• 12 slider buns
• 6 slices Swiss cheese, halved
• 1/4 cup Dijon mustard
• 1 tablespoon butter, melted
• 1/4 teaspoon caraway seeds (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Split the slider buns in half and place the bottom halves on a baking sheet.
3. Spread a thin layer of Dijon mustard on each bottom bun.
4. Layer with slices of corned beef and top each with a piece of Swiss cheese.
5. Place the top buns on and brush the melted butter over them. Sprinkle with caraway seeds if using.
6. Cover the sliders with foil and bake for 10–12 minutes, until the cheese is melted and the buns are warm.
7. Garnish with chopped parsley and serve immediately.

These corned beef sliders combine the beloved flavors of St. Patrick’s Day in a convenient, bite-sized format. The creamy Swiss cheese and tangy mustard perfectly complement the rich corned beef, making these sliders a perfect match for your celebration.

Irish Soda Bread with Herb Butter

Irish soda bread, a quick bread made with baking soda instead of yeast, is a classic in Irish cuisine. Served with a rich, homemade herb butter, this warm, comforting bread makes for a delightful appetizer on St. Patrick’s Day.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 2 tablespoons unsalted butter, softened
• 1/4 cup fresh parsley, finely chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh thyme leaves
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, baking soda, and salt. Make a well in the center and pour in the buttermilk. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for a minute. Shape into a round loaf and place it on a parchment-lined baking sheet.
4. Use a sharp knife to cut a cross on the top of the dough.
5. Bake for 30–35 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
6. While the bread bakes, mix the softened butter with the chopped herbs and garlic powder.
7. Once the bread has cooled slightly, slice and serve with the herb butter.

The warm, hearty texture of the Irish soda bread paired with the aromatic herb butter elevates this simple dish into an irresistible appetizer. It’s a true taste of Ireland that will complement any St. Patrick’s Day spread.

Guinness and Onion Soup

A rich, hearty soup made with Guinness beer and caramelized onions, this recipe brings the flavors of St. Patrick’s Day straight to your appetizer table. Topped with melted cheese and served with crusty bread, this soup will warm both the body and soul.

Ingredients:

• 2 tablespoons butter
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 cup Guinness beer
• 4 cups beef broth
• 1 teaspoon thyme leaves
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 4 slices baguette, toasted
• 1 cup shredded Gruyère cheese

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring occasionally, for 20–25 minutes, until they are caramelized and golden brown.
2. Add the garlic and cook for another minute.
3. Pour in the Guinness beer, scraping the bottom of the pot to release any browned bits.
4. Stir in the beef broth, thyme, and balsamic vinegar. Bring the soup to a simmer and cook for 10–15 minutes. Season with salt and pepper to taste.
5. Preheat the broiler. Ladle the soup into oven-safe bowls and place a slice of toasted baguette on top of each. Sprinkle with shredded Gruyère cheese.
6. Place the bowls under the broiler for 3–5 minutes, until the cheese is melted and bubbly. Serve immediately.

This Guinness and onion soup delivers bold, rich flavors with a comforting depth thanks to the caramelized onions and the beer’s malty undertones. The cheesy, toasted bread topping makes it even more indulgent, perfect for your St. Patrick’s Day celebration.

Spinach and Artichoke Stuffed Mushrooms

These spinach and artichoke stuffed mushrooms are a rich and savory appetizer that combines the creamy texture of spinach and artichokes with the umami of mushrooms. Baked to perfection, they make for a delectable St. Patrick’s Day bite-sized treat.

Ingredients:

• 20 large white mushrooms, stems removed and finely chopped
• 1 cup frozen spinach, thawed and squeezed dry
• 1/2 cup artichoke hearts, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. In a mixing bowl, combine the chopped mushroom stems, spinach, artichokes, cream cheese, Parmesan cheese, mozzarella cheese, garlic, crushed red pepper, salt, and pepper. Mix well until everything is evenly combined.
3. Spoon the filling into the mushroom caps, pressing gently to pack the mixture in.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15–20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
5. Serve warm and enjoy.

These stuffed mushrooms are an easy-to-make, elegant appetizer that brings together the earthiness of mushrooms with a creamy, cheesy filling. The spinach and artichoke provide a classic combination that is always a crowd favorite, making these bites a perfect addition to your St. Patrick’s Day spread.

Cheddar and Bacon Potato Skins

Cheddar and bacon potato skins are a classic appetizer, but this version adds an Irish twist with the use of sharp Irish cheddar cheese. Crispy and indulgent, these potato skins are a satisfying and delicious snack for any St. Patrick’s Day celebration.

Ingredients:

• 4 large russet potatoes
• 6 slices bacon, cooked and crumbled
• 1 cup sharp Irish cheddar cheese, shredded
• 1/4 cup sour cream
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the potatoes, then poke a few holes in them with a fork. Place them directly on the oven rack and bake for 45–60 minutes, or until the potatoes are tender.
3. Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the flesh, leaving about 1/4-inch border.
4. Brush the potato skins with olive oil and season with salt and pepper. Place them on a baking sheet and bake for 10 minutes, or until crispy.
5. Remove from the oven and fill each potato skin with crumbled bacon and shredded Irish cheddar cheese. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
6. Top with a dollop of sour cream and a sprinkle of fresh chives. Serve warm.

These cheddar and bacon potato skins are perfectly crispy and cheesy, with the smoky flavor of bacon and the sharp tang of Irish cheddar making them irresistibly delicious. They’re the perfect appetizer to add a savory and satisfying touch to your St. Patrick’s Day festivities.

Cabbage and Bacon Spring Rolls

Cabbage and bacon spring rolls are an innovative and tasty appetizer that combines the traditional flavors of St. Patrick’s Day with a fun, crispy twist. The savory filling of cabbage and crispy bacon is encased in a golden, crunchy spring roll wrapper, making them perfect for dipping and sharing.

Ingredients:

• 2 cups green cabbage, shredded
• 1/2 cup cooked bacon, crumbled
• 1/2 onion, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 10 spring roll wrappers
• Vegetable oil for frying

Instructions:

1. In a large skillet, heat the sesame oil over medium heat. Add the onion and sauté for 3–4 minutes until softened.
2. Add the shredded cabbage and cook for 5–7 minutes, until softened. Stir in the soy sauce, garlic powder, ground ginger, and crumbled bacon. Cook for another 2 minutes, then remove from heat and let the filling cool slightly.
3. Place a spring roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the cabbage mixture onto the wrapper and roll it up tightly, folding in the sides as you go. Seal the edge with a dab of water. Repeat with the remaining wrappers and filling.
4. Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the spring rolls in batches for 3–4 minutes, or until golden brown and crispy.
5. Drain the spring rolls on a paper towel-lined plate. Serve with your favorite dipping sauce, such as sweet chili or soy sauce.

These cabbage and bacon spring rolls offer a unique twist on traditional St. Patrick’s Day ingredients. The crispy exterior contrasts with the savory, flavorful filling, making them a fun and tasty appetizer that will stand out at your celebration.

Irish Whiskey Meatballs

These savory, tender meatballs are infused with the rich flavors of Irish whiskey, creating a bold and unique appetizer for your St. Patrick’s Day celebration. Served with a tangy dipping sauce, they’re sure to be a crowd favorite.

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons Irish whiskey
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 1/4 cup olive oil (for frying)

For the sauce:

• 1/4 cup Irish whiskey
• 1/2 cup beef broth
• 1 tablespoon Dijon mustard
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon ground pepper

Instructions:

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, garlic, Irish whiskey, Worcestershire sauce, salt, and pepper. Mix until well combined.
2. Form the mixture into 1-inch meatballs and set aside.
3. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, cooking for 8–10 minutes, or until fully cooked through. Remove from the skillet and set aside.
4. For the sauce, combine the Irish whiskey, beef broth, Dijon mustard, brown sugar, soy sauce, and pepper in the same skillet. Bring to a simmer and cook for 3–5 minutes, until the sauce thickens slightly.
5. Return the meatballs to the skillet and coat them with the sauce. Cook for an additional 2–3 minutes, allowing the meatballs to absorb the flavors.
6. Serve the whiskey meatballs warm, drizzled with extra sauce.

These Irish whiskey meatballs are packed with savory flavors, with the whiskey adding a rich depth that enhances the entire dish. Perfect for a St. Patrick’s Day party, they are a fun and flavorful way to enjoy traditional Irish ingredients.

Stout-Battered Onion Rings

These crispy, golden onion rings are made with a stout-infused batter, adding an extra layer of richness and flavor to a classic appetizer. They’re perfect for dipping in a tangy sauce and pair wonderfully with a cold pint of stout.

Ingredients:

• 2 large onions, peeled and sliced into rings
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup stout beer
• 1/4 cup cold water
• Vegetable oil for frying

For the dipping sauce:

• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 1/4 teaspoon paprika

Instructions:

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. Slowly add the stout beer and cold water, whisking until the batter is smooth.
2. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
3. Dip the onion rings into the batter, coating them evenly. Carefully drop them into the hot oil in small batches, frying for 2–3 minutes, or until golden brown and crispy.
4. Use a slotted spoon to remove the onion rings from the oil and place them on a paper towel-lined plate to drain.
5. In a small bowl, combine the mayonnaise, Dijon mustard, honey, lemon juice, and paprika. Stir until smooth.
6. Serve the stout-battered onion rings warm with the dipping sauce on the side.

These stout-battered onion rings are the perfect balance of crispy, salty, and slightly bitter, thanks to the richness of the stout beer. The tangy dipping sauce adds the perfect contrast, making them a must-try appetizer for your St. Patrick’s Day gathering.

Reuben Dip

Reuben dip is a creamy, cheesy, and savory appetizer that combines the classic flavors of a Reuben sandwich in a dip form. Perfect for dipping with rye chips, crackers, or bread, it’s a great way to celebrate St. Patrick’s Day in a unique and delicious way.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup Swiss cheese, shredded
• 1 cup corned beef, chopped
• 1/2 cup sauerkraut, drained and chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon caraway seeds (optional)
• Salt and pepper to taste

For serving:

• Rye chips, crackers, or bread

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, Swiss cheese, corned beef, sauerkraut, Dijon mustard, and caraway seeds. Stir until smooth and well mixed.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a small baking dish and spread it evenly.
5. Bake for 20–25 minutes, or until the dip is hot and bubbly.
6. Serve warm with rye chips, crackers, or pieces of toasted bread for dipping.

This Reuben dip offers all the familiar, comforting flavors of the classic sandwich, with the creamy texture and richness making it perfect for a St. Patrick’s Day appetizer. It’s an easy yet impressive dish that will please any crowd!

Colcannon Croquettes

Colcannon, a traditional Irish mashed potato dish made with cabbage, is transformed into crispy, golden croquettes in this flavorful appetizer. Perfect for St. Patrick’s Day, these croquettes are packed with creamy mashed potatoes, savory cabbage, and a crispy coating.

Ingredients:

• 2 cups mashed potatoes (preferably cold)
• 1/2 cup cooked cabbage, finely chopped
• 1/4 cup green onions, chopped
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup flour (for dredging)
• 1 egg, beaten
• 1 cup breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. In a bowl, mix the mashed potatoes with the cooked cabbage, green onions, cheddar cheese, salt, and pepper until well combined.
2. Roll the mixture into small balls or oval shapes, about 1–2 inches in size.
3. Dredge each croquette in flour, dip in the beaten egg, and coat with breadcrumbs.
4. Heat the vegetable oil in a deep pan or fryer to 375°F (190°C).
5. Fry the croquettes in batches for 3–4 minutes, or until golden brown and crispy.
6. Drain on paper towels and serve hot.

These Colcannon Croquettes take the comforting flavors of a traditional Irish dish and turn them into a crispy, bite-sized delight. They are perfect for St. Patrick’s Day, offering a fun twist on a classic and making an irresistible appetizer.

Irish Breakfast Sausage Bites

Mini Irish breakfast sausages served with a tangy mustard dip make a hearty and satisfying appetizer. The sausages are seasoned with traditional Irish spices and herbs, offering a flavorful bite that pairs perfectly with your St. Patrick’s Day celebrations.

Ingredients:

• 1 lb ground pork
• 1/4 cup breadcrumbs
• 1 teaspoon thyme leaves
• 1 teaspoon sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon parsley, chopped
• 1 tablespoon vegetable oil

For the mustard dipping sauce:

• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar

Instructions:

1. In a bowl, combine the ground pork, breadcrumbs, thyme, sage, salt, pepper, nutmeg, and parsley. Mix thoroughly until well combined.
2. Roll the mixture into small bite-sized balls or patties.
3. Heat the vegetable oil in a large skillet over medium heat. Cook the sausage bites in batches for 6–8 minutes, turning occasionally, until browned and cooked through.
4. While the sausage bites cook, whisk together the Dijon mustard, honey, and apple cider vinegar to make the dipping sauce.
5. Serve the sausage bites warm with the mustard dipping sauce on the side.

These Irish breakfast sausage bites are flavorful and packed with the aromatic herbs and spices that make them so special. The sweet and tangy mustard dipping sauce adds a perfect contrast, making these bite-sized treats a great addition to your St. Patrick’s Day spread.

Potato and Leek Fritters

Crispy potato and leek fritters are a fantastic St. Patrick’s Day appetizer, combining the comforting flavors of potatoes and leeks in a crunchy, golden fritter. These fritters are perfect for dipping in sour cream or your favorite sauce.

Ingredients:

• 2 large russet potatoes, peeled and grated
• 1 leek, finely chopped
• 1/4 cup flour
• 1/4 cup cornstarch
• 1 egg, beaten
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Vegetable oil for frying

For the dipping sauce:

• 1/2 cup sour cream
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice

Instructions:

1. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the grated potatoes, chopped leek, flour, cornstarch, egg, garlic powder, salt, and pepper. Stir until the mixture is well combined.
3. Heat the vegetable oil in a deep pan or skillet over medium heat.
4. Scoop spoonfuls of the potato mixture and carefully drop them into the hot oil, flattening them slightly to form fritters. Fry for 3–4 minutes per side, or until golden brown and crispy.
5. Drain the fritters on paper towels and set aside.
6. For the dipping sauce, mix the sour cream, fresh dill, and lemon juice in a small bowl.
7. Serve the fritters warm with the dipping sauce.

These potato and leek fritters are an irresistible, crispy snack that brings together two classic Irish ingredients. The creamy sour cream and dill dipping sauce provide the perfect accompaniment, making these fritters an excellent choice for your St. Patrick’s Day appetizer lineup.

Note: More recipes​ are coming soon!