Saint Patrick Day Favorites!

Whether you are Irish or not, Saint Patrick’s Day, or the Feast of Saint Patrick, is the perfect time to bust out your green gear, pour yourself a Guinness, and eat some delicious foods!  Here are a few of our favorite recipes for any Saint Patrick’s Day festivity.

Guinness Cheese Spread

A rich, robust cheese spread that whips together in no time!  Use Dubliner Cheddar or your favorite sharp Cheddar cheese, paired with Guinness, blue cheese, and a few seasonings for a delicious dip sure to please!

Guinness Cheese Spread
Not for the light-hearted; this Guinness Cheese Spread has a very powerful flavor. Serve with rye bread, pretzels, or spread on a sandwich or burger for extra zing! Best at room temperature.
Serves: 2 cups
Prep time: 
Total time: 
  • ½ lb sharp cheddar cheese, cubed (we prefer 5 year Cheddar or Dubliner!)
  • 2 ounces blue cheese, cut up
  • 3 ounces cream cheese, cut up
  • 1 teaspoon caraway seed (optional)
  • 1 teaspoon paprika
  • ½ cup Guinness stout
  1. Add all cheeses to a food processor or blender.
  2. Add in paprika, Guinness, and caraway seeds (if using).
  3. Blend or process until smooth.
  4. Serve and enjoy!

Cheesy Leek and Potato Soup

Although we’ve shared this recipe before, it’s so perfect for Saint Patrick’s Day we couldn’t help but share it again!  Traditional Irish Potato and Leek Soup with a Wisconsin twist — cheese!

Cheesy Leek and Potato Soup
Serves: 8
  • 3 tbsp olive oil
  • 1 large onion, dices
  • 6 C water
  • 8 small/medium potatoes, peeled and sliced
  • 1 C leeks, chopped
  • 1 tsp dried Thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 bay leaf
  • 5 oz Fontina cheese, shredded
  • 3 oz Monterey Jack with Morel & Leek cheese, shaved thin
  • Sliced green onions and chives to garnish
  1. Heat olive oil over medium heat in a large pot. Add onions and cool until translucent.
  2. Stir in the water, sliced potatoes, chopped leeks, thyme, salt & pepper, and bay leaf. Cover and bring to a boil.
  3. Reduce heat, keep covered, and let simmer 25-30 minutes.
  4. Remove the pot from the store and remove the bay leaf.
  5. Using an immersion blender, puree the soup. (If you don't have an immersion blender, blend in batches and return smooth soup to the pot.).
  6. Place the soup pot back on low heat.
  7. Stir in cheese and salt and pepper to taste until completely melted.
  8. Serve hot and garnish with green onions and chives.

Classic Reuben Sandwich

Although not a classic Irish sandwich, this hearty sandwich uses such classic Irish ingredients that it still falls on our list of Saint Patrick’s Day favorites!  Rye bread, corned beef, sauerkraut, and Swiss cheese melted together for gooey perfection!

Classic Reuben Sandwich
Serves: 4
  • 8 slices rye or pumpernickel bread
  • 4 tablespoons butter
  • ½ cup Thousand Island dressing
  • 1 pound corned beef, thinly sliced
  • 8 slices Wisconsin Swiss cheese
  • ½ pound sauerkraut, well drained
  1. Spread 4 slices of bread with butter, and spread the remaining bread with Thousand Island dressing.
  2. Over the bread with dressing, layer one slice of Swiss, corned beef, and sauerkraut, and a second slice of cheese. Top with the other slice of bread, buttered side down.
  3. Wrap sandwiches tightly in aluminum foil and bake at 425 degrees Fahrenheit for approximately 15 minutes, until sandwiches are hot.
  4. Serve immediately.

Cabbage and Cheese Soup

Rich, velvety cheese soup with Italian sausages and savoy cabbage; the ultimate comfort food.  Served with layers of toasted bread, this thick, creamy soup is sure to please!

Cabbage and Cheese Soup
Serves: 6
  • 1 pound savoy cabbage
  • 1 quart beef stock
  • 2 mild Italian sausages (1/2 pound total)
  • 8 ounces aged Cheddar cheese (use Dubliner for that extra-Irish kick!)
  • 6 tablespoons butter
  • 6 slices country bread (about ½ inch thick), cut in half
  1. Heat oven to 325 degrees Farenheit.
  2. Clean and wash the cabbage leaves. Cook in boiling water 5 minutes or until limp. Drain well and julienne the leaves. Set aside.
  3. In 2-quart saucepan, bring the beef stock to a boil with the sausages. Simmer 8-10 minutes until thoroughly cooked. Remove from the stock and cut into thin slices. Set aside.
  4. Cut cheddar into thin slices. Set aside.
  5. Melt butter over low heat. In an ovenproof casserole dish, arrange 3 of the bread slices. Layer with the cabbage, sausage, cheese, and remaining bread. Drizzle the top layer of the bread with melted butter. Gently pour the boiled stock over the top.
  6. Bake about 30 minutes, until the top bread layer is crisp and the soup is thoroughly heated. Spoon into soup bowls. Season to taste.

9 Comments on “Saint Patrick Day Favorites!

  1. Would kerrygold Irish dubliner cheese work as well or is there a substitute as my grocery store doesn”t have the cheddar kind?

  2. Would kerrygold Irish dubliner cheese work as well or is there a substitute as my grocery store doesn”t have the cheddar kind?

  3. Would kerrygold Irish dubliner cheese work as well or is there a substitute as my grocery store doesn”t have the cheddar kind?

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest