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St. Patrick's Day - Finger Food

By Luci

St. Patrick’s Day is approaching. For an elegant celebratory dinner see the March post for The Dish on Dazzling Dinners. We call it “A Lace Curtain Affair” because it features upscale versions of traditional Irish food, complete with amusing Irish adages for each course.

St. Patrick’s Day is the cue for green food. How about some fitting finger food to start off your traditional corned-beef dinner? Bonus: These are all super easy to do.

Spinach-Artichoke Dip

This one can’t get easier if you purchase the dip. If you prefer to make your own, the NY Times has a great recipe:

Note: The photo shows the dip in a bowl featuring an Irish harp, from Royal Tara china, made in Ireland.

Olive Tapenade, Goat Cheese, Chopped Parsley on Baguette

Also super easy if you purchase the tapenade. Just spread the tapenade on baguette slices, cover with goat cheese and sprinkle chopped parsley (or mint) on top.

Celery Stuffed with Smoked Salmon, Cream Cheese and Dill

Cut the greenest celery you can find into bite-size wedges. Mix together cream cheese, chopped salmon and chopped dill. Stuff that into the celery wedges.

The photo shows the dish with wasabi peas because they are partly green and will perk up the offerings with their heat.

Broccoli Bites, Asian Style


1 small head of broccoli

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon honey

2 cloves garlic, grated

1/4 cup toasted sesame seeds

Note: This is sufficient for 20 or so small florets. If you need more for a crowd, the recipe can be doubled or more.


  1. Cut broccoli into small florets. Steam for just a few minutes until florets are bright green and barely softened.

  2. Mix together the soy sauce, vinegar, honey and garlic. Marinate the florets in this mixture for 1-4 hours.

  3. Spread the toasted sesame seeds on a plate. Gently dip the top of the florets into the sesame seeds. Transfer to a serving place. Serve with toothpicks.


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