27 Easy St Patrick’s Day Party Dips That Get Everyone Snacking

St Patrick’s Day parties usually mean a lot of people, a lot of talking, and a lot of snacking. Dips work so well because you can make them ahead, keep them warm, and let everyone serve themselves without stopping the fun. These recipes focus on bold flavors, familiar ingredients, and dips that actually hold up on the table whether they’re baked, chilled, or scooped straight from the fridge. 

1. Guinness Cheddar Beer Cheese Dip

This dip is rich, smooth, and built for dipping sturdy bread and pretzels. The Guinness adds depth rather than bitterness, while sharp cheddar keeps the flavor bold and familiar. It’s best served warm and works well for game-day style gatherings or casual St Patrick’s Day parties where people keep coming back for another scoop.

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup Guinness beer
• 1 cup whole milk
• 2 cups sharp cheddar cheese, freshly grated
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• Salt to taste

Instructions

1. In a saucepan over medium heat, melt the butter completely.
2. Whisk in the flour and cook for about 1 minute, stirring constantly, until smooth.
3. Slowly pour in the Guinness while whisking to avoid lumps.
4. Add the milk and continue whisking until the mixture thickens, about 3–4 minutes.
5. Lower the heat and add the cheddar cheese a handful at a time, stirring until fully melted.
6. Stir in Dijon mustard, garlic powder, and salt.
7. Keep warm on low heat or transfer to a small slow cooker set to warm.

How to Serve

Serve this dip warm in a heat-safe bowl or skillet. Pair it with rye bread cubes, pretzel bites, or thick-cut tortilla chips. Stir occasionally to keep it smooth during the party.

2. Hot Reuben Dip with Corned Beef and Sauerkraut

This dip turns a classic Reuben sandwich into something you can scoop. It’s savory, slightly tangy, and filling, making it ideal for hungry guests. It also works well if you have leftover corned beef and want to use it in a way that doesn’t feel repetitive.

Ingredients

• 8 oz cream cheese, softened
• ½ cup sour cream
• 1 cup cooked corned beef, finely chopped
• ¾ cup sauerkraut, drained and chopped
• 1 cup shredded Swiss cheese
• ½ cup Thousand Island dressing
• Black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix cream cheese and sour cream until smooth.
3. Stir in corned beef, sauerkraut, Swiss cheese, and dressing.
4. Season lightly with black pepper.
5. Spread the mixture evenly into a small baking dish.
6. Bake uncovered for 20–25 minutes, until hot and bubbly on top.
7. Let it rest for 5 minutes before serving.

How to Serve

Serve warm with toasted rye bread slices or rye crackers. Keep the dip near the oven or on a warming tray so it stays scoopable throughout the party.

3. Naturally Green Pea and Feta Dip

This dip gets its color from real ingredients, not food coloring. The peas keep it fresh and slightly sweet, while feta adds saltiness and body. It’s a good option when you want something lighter that still fits the St Patrick’s Day color theme.

Ingredients

• 2 cups frozen peas, thawed
• ½ cup crumbled feta cheese
• 1 small garlic clove
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt to taste

Instructions

1. Add peas, feta, garlic, olive oil, and lemon juice to a food processor.
2. Blend until mostly smooth, scraping down the sides as needed.
3. Taste and add salt if necessary.
4. Chill for at least 20 minutes before serving to let flavors settle.

How to Serve

Serve chilled with pita chips, sliced cucumbers, or bell peppers. Drizzle a little olive oil on top just before setting it out on the table.

4. Spinach Artichoke Dip with Irish Cheddar

This is a familiar favorite with a slight twist by using Irish cheddar for extra depth. It’s creamy without being runny and works well for larger groups because it stays thick even as it cools slightly.

Ingredients

• 8 oz cream cheese, softened
• ½ cup sour cream
• 1 cup cooked spinach, squeezed dry
• 1 cup chopped artichoke hearts
• 1½ cups shredded Irish cheddar cheese
• ½ teaspoon garlic powder

Instructions

1. Preheat oven to 375°F (190°C).
2. Mix cream cheese and sour cream until smooth.
3. Stir in spinach, artichokes, garlic powder, and 1 cup of the cheese.
4. Transfer to a baking dish and top with remaining cheese.
5. Bake for 25 minutes until melted and lightly golden.
6. Let sit for 5 minutes before serving.

How to Serve

Serve warm with tortilla chips, sliced baguette, or crackers. If it thickens as it sits, give it a quick stir before guests dig in.

5. Avocado Hummus Green Dip

This dip blends the creaminess of avocado with the structure of hummus, making it smooth but sturdy enough for dipping. It’s a good choice when you want something dairy-free that still feels filling and familiar.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove
• 2–3 tablespoons olive oil
• Salt to taste

Instructions

1. Add chickpeas, avocado, tahini, lemon juice, and garlic to a food processor.
2. Blend until smooth, adding olive oil gradually for desired texture.
3. Taste and season with salt.
4. Chill for 15 minutes before serving.

How to Serve

Serve slightly chilled with pita chips, carrot sticks, or cucumber slices. Smooth the top with a spoon and drizzle olive oil just before serving.

6. Creamy Pea & Mint Party Dip

This dip is fresh, smooth, and balanced, not heavy, not bland. Sweet peas give it body, mint keeps it clean, and a bit of lemon pulls everything together. It works well when you want something green and festive without relying on cheese or food coloring. It also sits nicely next to heavier, cheesy dips on a party table.

Ingredients

• 2 cups frozen green peas
• 1 small garlic clove
• ½ cup Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• ¼ cup fresh mint leaves
• Salt, to taste
• Black pepper, to taste

Instructions

1. Bring a small pot of salted water to a boil. Add peas and cook for 2–3 minutes until tender and bright green.
2. Drain immediately and rinse under cold water to stop cooking.
3. Add peas, garlic, yogurt, olive oil, lemon juice, and mint to a food processor.
4. Blend for 30–45 seconds, scraping down the sides once, until smooth.
5. Season with salt and black pepper. Blend again briefly to combine.
6. Taste and adjust lemon or salt if needed. Chill for 15–20 minutes before serving.

How to Serve

Spoon into a shallow bowl and drizzle lightly with olive oil. Serve with pita chips, toasted rye bread, cucumber rounds, or sugar snap peas. This dip stays fresh for up to 24 hours when covered and refrigerated.

7. Hot Guinness Cheddar Pub Dip

This is a warm, bold dip meant for people who like real flavor. Guinness adds depth without bitterness, and sharp cheddar keeps it rich without becoming greasy. It’s the kind of dip that disappears fast, especially when served hot.

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ¾ cup Guinness beer
• 1 cup whole milk
• 2 cups sharp cheddar cheese, freshly grated
• 1 teaspoon Dijon mustard
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat oven to 180°C / 350°F.
2. Melt butter in a saucepan over medium heat.
3. Whisk in flour and cook for 1 minute, stirring constantly.
4. Slowly pour in Guinness while whisking to avoid lumps.
5. Add milk and continue whisking until thickened, about 3–4 minutes.
6. Lower heat and stir in cheddar a handful at a time until fully melted.
7. Stir in Dijon mustard, salt, and pepper.
8. Transfer to an oven-safe dish or skillet and bake for 10 minutes until bubbly.

How to Serve

Serve immediately while hot with soft pretzels, crusty bread cubes, or thick-cut chips. If it thickens while sitting, stir gently or reheat for a few minutes in the oven.

8. Reuben-Style Corned Beef Dip

This dip takes familiar Reuben flavors and turns them into something easy to scoop. It’s filling, savory, and ideal for using leftover corned beef. Each bite has meat, tang, and creaminess nothing feels wasted.

Ingredients

• 1½ cups cooked corned beef, finely chopped
• 1 cup sauerkraut, well drained and chopped
• 1 cup cream cheese, softened
• ½ cup sour cream
• 1 cup shredded Swiss cheese
• ¼ cup Thousand Island dressing

Instructions

1. Preheat the oven to 180°C / 350°F.
2. In a bowl, mix cream cheese, sour cream, and Thousand Island dressing until smooth.
3. Fold in corned beef and sauerkraut evenly.
4. Spread mixture into a baking dish.
5. Sprinkle Swiss cheese evenly over the top.
6. Bake uncovered for 20–25 minutes, until hot and lightly golden on top.
7. Let rest for 5 minutes before serving.

How to Serve

Serve warm with toasted rye bread, marble rye crackers, or sturdy tortilla chips. This dip pairs well with pickles on the side and stays scoopable as it cools slightly.

9. Spinach & Goat Cheese Green Dip

This dip is smooth and tangy without being heavy. Goat cheese adds character, spinach keeps the color natural, and it works just as well for daytime gatherings as evening parties.

Ingredients

• 1½ cups fresh spinach leaves
• ¾ cup cream cheese, softened
• ½ cup goat cheese
• 1 tablespoon olive oil
• 1 small garlic clove
• Salt, to taste
• Black pepper, to taste

Instructions

1. Heat olive oil in a pan over medium heat.
2. Add spinach and cook for 1–2 minutes until wilted. Remove and cool slightly.
3. Add spinach, cream cheese, goat cheese, garlic, salt, and pepper to a food processor.
4. Blend until smooth, scraping sides as needed.
5. Chill for 20 minutes to allow flavors to settle.

How to Serve

Serve chilled with crackers, carrot sticks, celery, or toasted baguette slices. This dip holds its texture well and can be made earlier the same day.

10. No-Bake Green Dessert Dunkaroo Dip

This one is simple, sweet, and meant for sharing. It’s quick to make, doesn’t require baking, and works well when you want something fun alongside savory dips.

Ingredients

• 1 cup vanilla Greek yogurt
• ½ cup whipped topping
• ⅓ cup vanilla cake mix (heat-treated)
• 1–2 drops green food coloring
• Festive sprinkles (optional)

Instructions

1. In a bowl, whisk yogurt and whipped topping until smooth.
2. Stir in cake mix until fully combined.
3. Add food coloring one drop at a time, mixing until desired color is reached.
4. Chill for 15 minutes before serving.

How to Serve

Serve cold with graham crackers, vanilla wafers, strawberries, or apple slices. Keep refrigerated until ready to serve and stir once before placing on the table.

11. Avocado Hummus Green Dip

This dip sits right between creamy and hearty. The chickpeas give it body, the avocado keeps it smooth, and lemon balances everything so it never feels heavy. It works well for guests who want something filling without cheese.

Ingredients

• 1 can chickpeas (400 g), drained and rinsed
• 1 ripe avocado
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 small garlic clove
• Salt, to taste
• Cold water, as needed

Instructions

1. Add chickpeas, avocado, tahini, olive oil, lemon juice, garlic, and salt to a food processor.
2. Blend for 30 seconds, then stop and scrape down the sides.
3. Add 1–3 tablespoons cold water, blending again until smooth and scoopable.
4. Taste and adjust salt or lemon if needed.
5. Chill for 15 minutes before serving.

How to Serve

Serve with pita bread, tortilla chips, or raw vegetables like cucumbers and bell peppers. Drizzle lightly with olive oil just before serving to keep the surface from drying out.

12. Caramelized Onion Irish Cheddar Dip

This dip is rich but controlled. Slow-cooked onions add depth without sweetness overpowering the cheese. It works best warmly and holds well through long parties.

Ingredients

• 2 tablespoons butter
• 2 large onions, thinly sliced
• 1 cup cream cheese, softened
• 1 cup sharp Irish cheddar, grated
• ¼ cup sour cream
• Salt, to taste
• Black pepper, to taste

Instructions

1. Melt butter in a pan over medium-low heat.
2. Add onions and cook slowly for 20–25 minutes, stirring often, until deep golden.
3. Let onions cool slightly.
4. In a bowl, mix cream cheese and sour cream until smooth.
5. Stir in cheddar and caramelized onions.
6. Season with salt and pepper.
7. Warm in the oven at 180°C / 350°F for 10 minutes, or serve at room temperature.

How to Serve

Serve warm with sturdy crackers, toasted bread, or pretzel chips. If serving later, reheat gently so the cheese stays smooth.

13. Spinach Artichoke Party Dip

This is familiar, dependable, and always works for a crowd. The key is balance — enough spinach to keep it fresh, enough cheese to keep it satisfying.

Ingredients

• 1 cup cooked spinach, well drained and chopped
• 1 cup canned artichoke hearts, chopped
• 1 cup cream cheese, softened
• ½ cup sour cream
• 1 cup shredded mozzarella
• ½ cup grated parmesan
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat the oven to 180°C / 350°F.
2. Mix cream cheese and sour cream until smooth.
3. Stir in spinach, artichokes, mozzarella, and parmesan.
4. Season lightly with salt and pepper.
5. Transfer to a baking dish and spread evenly.
6. Bake for 25 minutes, until hot and lightly browned on top.
7. Rest for 5 minutes before serving.

How to Serve

Serve hot with tortilla chips, bread cubes, or crackers. This dip stays warm and scoopable for a long time once baked.

14. Green Goddess Yogurt Dip

This one is lighter but still full of flavor. Herbs do the work here, and yogurt keeps it smooth without feeling heavy. It fits well next to richer dips.

Ingredients

• 1 cup plain Greek yogurt
• ½ cup fresh parsley
• ¼ cup fresh basil
• 2 tablespoons fresh chives
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt, to taste

Instructions

1. Add all ingredients to a blender or food processor.
2. Blend until smooth and evenly green.
3. Taste and adjust salt or lemon if needed.
4. Chill for 20 minutes before serving.

How to Serve

Serve cold with cucumber slices, carrots, broccoli, or crackers. Stir once before serving if it has been sitting.

15. Warm Potato & Cheddar Dip

This dip is filling and comforting without being greasy. Mashed potatoes give it structure, and cheddar keeps it familiar.

Ingredients

• 1½ cups mashed potatoes (plain, unsalted)
• 1 cup sharp cheddar cheese, grated
• ½ cup sour cream
• ¼ cup milk
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat the oven to 180°C / 350°F.
2. In a bowl, mix mashed potatoes, sour cream, milk, salt, and pepper.
3. Fold in half of the cheddar.
4. Transfer to a baking dish and top with remaining cheese.
5. Bake for 20 minutes, until hot and melted.
6. Let sit for 5 minutes before serving.

How to Serve

Serve warm with thick-cut chips, breadsticks, or toasted bread. Stir gently before placing back on the table to keep the texture smooth.

16. Pea and Mint Feta Dip

This dip is fresh and balanced. Sweet peas keep it light, feta adds saltiness, and mint keeps the flavor clean instead of heavy. It works well when you want something green without cream cheese.

Ingredients

• 1½ cups frozen peas
• ½ cup crumbled feta
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh mint, finely chopped
• Salt, to taste
• Black pepper, to taste

Instructions

1. Boil peas in salted water for 3 minutes, then drain and cool completely.
2. Add peas, feta, olive oil, lemon juice, mint, salt, and pepper to a food processor.
3. Blend until mostly smooth with a little texture remaining.
4. Taste and adjust seasoning.
5. Chill for 15 minutes before serving.

How to Serve

Serve cold with pita chips, flatbread, or crisp vegetables. If the dip thickens in the fridge, stir in a teaspoon of olive oil before serving.

17. Corned Beef Cream Cheese Dip

This dip uses leftover corned beef without overpowering the base. It is savory, filling, and works best warm but holds well at room temperature.

Ingredients

• 1 cup cream cheese, softened
• ¾ cup finely chopped cooked corned beef
• ¼ cup sour cream
• 1 teaspoon Dijon mustard
• Black pepper, to taste

Instructions

1. Mix cream cheese and sour cream until smooth.
2. Stir in corned beef and Dijon mustard.
3. Season lightly with black pepper.
4. Warm gently in the oven at 170°C / 340°F for 10 minutes, or serve at room temperature.

How to Serve

Serve with rye crackers, sliced baguette, or pretzel chips. Keep covered when not serving to prevent drying.

18. Baked Spinach Cheese Dip

Image prompt:
A bubbling baked spinach dip with lightly browned edges, served straight from the oven with tortilla chips and bread cubes.

This version focuses on texture and balance. Spinach keeps it from feeling heavy, while cheese brings structure without becoming greasy.

Ingredients

• 1 cup cooked spinach, well drained
• 1 cup cream cheese, softened
• ½ cup shredded mozzarella
• ½ cup grated parmesan
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat oven to 180°C / 350°F.
2. Mix cream cheese until smooth.
3. Fold in spinach, mozzarella, and parmesan.
4. Season with salt and pepper.
5. Transfer to a baking dish.
6. Bake for 25 minutes, until hot and lightly browned.

How to Serve

Serve immediately while warm. This dip works best with sturdy chips or toasted bread that can handle thick scoops.

19. Avocado Lime Party Dip

This dip is simple and fast but still feels complete. Lime keeps the avocado from tasting flat, and the texture stays scoopable without added dairy.

Ingredients

• 2 ripe avocados
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt, to taste
• Chopped cilantro, optional

Instructions

1. Scoop avocado flesh into a bowl.
2. Add lime juice, olive oil, and salt.
3. Mash until smooth but not runny.
4. Taste and adjust seasoning.
5. Cover tightly until serving.

How to Serve

Serve fresh with tortilla chips or vegetable sticks. Press plastic wrap directly onto the surface if making ahead to prevent browning.

20. Warm Beer Cheese Dip

This dip is smooth, salty, and easy to keep warm. The beer adds depth without dominating the cheese, making it easy to pair with different dippers.

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• ¾ cup light beer
• 1½ cups sharp cheddar, grated
• 1 teaspoon Dijon mustard

Instructions

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook for 1 minute.
3. Slowly whisk in beer, stirring until smooth.
4. Lower heat and add cheese in batches, stirring until melted.
5. Stir in Dijon mustard.
6. Serve warm.

How to Serve

Serve immediately with pretzels, bread cubes, or thick chips. Keep warm over low heat if serving for a long time.

21. Irish Cheddar and Mustard Dip

This dip is sharp, simple, and made for snacking. Cheddar carries the flavor, mustard keeps it from tasting flat, and the texture stays smooth without being runny.

Ingredients

• 1 cup sharp Irish cheddar, grated
• ½ cup cream cheese, softened
• 2 tablespoons sour cream
• 1 teaspoon Dijon mustard
• Black pepper, to taste

Instructions

1. Mix cream cheese and sour cream until smooth.
2. Fold in grated cheddar and Dijon mustard.
3. Season lightly with black pepper.
4. Chill for 20 minutes to firm up before serving.

How to Serve

Serve cold with pretzels, rye crisps, or sliced baguette. Let it sit out for 10 minutes before serving for easier scooping.

22. Green Goddess Yogurt Dip

This dip stays light but flavorful. Yogurt keeps it fresh, herbs give it depth, and it works well when you want a dip that doesn’t feel heavy.

Ingredients

• 1 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• Salt, to taste

Instructions

1. Whisk yogurt, olive oil, and lemon juice until smooth.
2. Stir in parsley and chives.
3. Season with salt.
4. Refrigerate for 15–30 minutes before serving.

How to Serve

Serve cold with fresh vegetables, crackers, or flatbread. Stir before serving if any liquid separates.

23. Hot Reuben-Style Dip

This dip brings familiar Reuben flavors into a shareable format. It’s rich, filling, and best served hot straight from the oven.

Ingredients

• 1 cup cream cheese, softened
• ½ cup sour cream
• ¾ cup chopped cooked corned beef
• ½ cup shredded Swiss cheese
• 2 tablespoons sauerkraut, well drained

Instructions

1. Preheat the oven to 180°C / 350°F.
2. Mix cream cheese and sour cream until smooth.
3. Fold in corned beef, Swiss cheese, and sauerkraut.
4. Transfer to a baking dish.
5. Bake for 25–30 minutes until hot and bubbling.

How to Serve

Serve immediately with rye bread, toasted baguette, or sturdy crackers. This dip thickens as it cools, so keep it warm.

24. Avocado Hummus Dip

This dip blends hummus structure with avocado creaminess. It holds well and stays scoopable without needing dairy.

Ingredients

• 1 cup prepared hummus
• 1 ripe avocado
• 1 tablespoon lemon juice
• Salt, to taste

Instructions

1. Add hummus, avocado, lemon juice, and salt to a food processor.
2. Blend until smooth and evenly combined.
3. Taste and adjust seasoning.
4. Chill for 15 minutes before serving.

How to Serve

Serve with pita chips, flatbread, or vegetable sticks. Cover tightly if making ahead to prevent browning.

25. Warm Spinach and Bacon Dip

This dip balances salty bacon with spinach so it doesn’t feel overly rich. It’s a good option when you want something filling without being greasy.

Ingredients

• 1 cup cooked spinach, drained
• ½ cup cooked bacon, chopped
• 1 cup cream cheese, softened
• ½ cup shredded mozzarella

Instructions

1. Preheat the oven to 180°C / 350°F.
2. Mix cream cheese until smooth.
3. Fold in spinach, bacon, and mozzarella.
4. Transfer to a baking dish.
5. Bake for 25 minutes until hot and lightly browned.

How to Serve

Serve warm with thick chips or toasted bread. Stir once halfway through serving to keep it creamy.

26. No-Bake Pistachio Dip

This dip leans slightly sweet and works well alongside savory options. It’s fast, simple, and doesn’t require any heat.

Ingredients

• 1 cup cream cheese, softened
• ¼ cup pistachio paste or finely ground pistachios
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Beat cream cheese until smooth.
2. Add pistachio paste, powdered sugar, and vanilla.
3. Mix until evenly combined.
4. Chill for 20 minutes before serving.

How to Serve

Serve with cookies, apple slices, or crackers. Keep chilled until just before serving.

27. Classic Ranch Party Dip

This is familiar, reliable, and works with almost anything on the table. It’s often the first dip to run out.

Ingredients

• 1 cup sour cream
• ½ cup mayonnaise
• 1 tablespoon dried dill
• 1 teaspoon garlic powder
• Salt, to taste

Instructions

1. Whisk sour cream and mayonnaise until smooth.
2. Stir in dill, garlic powder, and salt.
3. Mix well.
4. Refrigerate for 30 minutes to let flavors develop.

How to Serve

Serve cold with vegetables, chips, or crackers. Stir before serving if it thickens.

Conclusion

If you’re hosting a St. Patrick’s Day party, these dips give you options without overthinking it. Some are warm and filling, some are fresh and light, and a few sit right in the middle. You can mix and match based on how many people you’re feeding and how much time you have.

Pick one baked dip, one fresh green dip, and one simple cold dip, and you’re covered. Most of these can be prepped ahead, served straight from the dish, and paired with things you already have at home. That’s usually what makes a party spread work not more food, just the right mix.