
Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
15 mins
Cal/Serv:
429
Some holidays are all about an elaborate feast, but others are more about lining your tummy for a legendary bar crawl. St. Patrick's Day is the latter, and whether you're hosting the green beer pregame or the main event, this shamrockuterie board is the perfect snack to keep your friends entertained and satisfied enough to keep the party going all weekend long. This decked-out board is loaded with corned beef, Irish cheddar, kettle-cooked potato chips, hard pretzels, rainbow bagel chips, and fresh veggies, all surrounded by baby gherkin pickles, grainy mustard, sauerkraut, and dip-stuffed bell peppers. To keep this unfussy, the rainbow bagel chips are totally optional (but they are also very cute, and Leprechaun-friendly).
The bell pepper:
Aside from the obviously Irish-themed ingredients, the real genius of this recipe is in how we use the bell pepper as a dip vessel and a thematic element. To really drive home the shamrock vibes, grab a pepper with prominent lobes—3 for a shamrock, 4 for a 4-leaf clover—and leave the ribs intact so that the shamrock shape reveals itself as the dip gets eaten.
The broccoli:
If you’re not a fan of raw broccoli, feel free to blanch the florets before adding to the board. Bring a large pot of salted water to a boil, cook broccoli florets until bright green, 2 to 3 minutes, then immediately transfer to a bowl of ice water and let cool. Transfer the florets to a paper towel-lined plate and pat dry.
Storage:
Store leftover pretzels, bagel chips, and potato chips in an airtight container at room temperature for up to 3 weeks. Store remaining perishable items (corned beef, cheese, broccoli, celery, cucumber) in the refrigerator in separate resealable zip-top plastic bags or airtight containers for up to 5 days. If bell peppers have any leftover dip, wrap them in plastic wrap and store in the refrigerator for up to 3 days.
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Ingredients
- 1
rainbow bagel, halved crosswise, sliced into 1/4"-thick circles (optional)
- 2
green bell peppers
- 1 cup
store-bought or homemade hummus or French onion dip
- 1 cup
store-bought or homemade pub cheese
- 3/4 cup
sauerkraut
- 1/2 cup
baby gherkins
- 1/2 cup
whole grain Dijon mustard
- 6
hard pretzels
- 1
head of broccoli, cut into florets, blanched if desired
- 2
mini cucumbers or celery ribs, cut into 2" matchsticks
- 2 cups
kettle cooked potato chips
- 1/4 lb.
thinly sliced corned beef
- 1/4 lb.
Irish cheddar, cut into 2" rectangles
Directions
- Step 1If using rainbow bagel: Arrange a rack in center of oven; preheat to 375°. Arrange bagel slices on a baking sheet and bake until toasted and crisp, 12 to 15 minutes. Let cool.
- Step 2Cut off top third of each bell pepper. Using a spoon, scoop out seeds and ribs. Fill one bell pepper with hummus, then fill the other with pub cheese. Place one filled bell pepper in the center of a large (at least 14" x 14") platter. Place the other in the bottom right corner of platter.
- Step 3Place sauerkraut, gherkins, and mustard in small ramekins. Arrange ramekins in the bottom left, top right, and top left corners of platter, in that order.
- Step 4Place pretzels around mustard ramekin, slightly overlapping. Arrange bagel chips below pretzels. Place broccoli florets and cucumber spears around bottom left bell pepper. Arrange potato chips around sauerkraut ramekin.
- Step 5Fold each slice of corned beef accordion-style and arrange on the left side of ramekin with gherkins. Arrange cheddar slices on the right side of ramekin with gherkins.
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