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.
