Green Food Recipes For St. Patrick’s Day

With St. Patrick’s Day right around the corner, pubs and house parties will be awash with green bagels, green beer and green chips. But short of adding a bunch of food coloring to your St. Paddy’s day snacks, why not check out “green” food that’s actually pretty yummy to eat?

Here are some of our favorite green food recipes you can make and wash down with one of these festive green cocktail recipes!

Baked Pesto Cream Cheese Dip

Ingredients:

2 cups fresh basil leaves

6 tablespoons pine nuts

2/3 cup grated parmesan cheese

2 cloves garlic

2 tablespoons olive oil

2 eight-ounce blocks of cream cheese

Directions:

Preheat the oven to 375 degrees.

Place the basil, pine nuts, parmesan cheese, garlic and olive oil in a food processor and blend until all ingredients are about the size of mustard grains.

Place the cream cheese blocks in a shallow glass oven-proof dish and top them with the pesto mixture. Bake for about 25 minutes. The recipe serves 16 one-ounce servings.

Avocado Deviled Eggs

Ingredients:

12 medium eggs, hard boiled

1/2 cup mayonnaise

1 tablespoon lemon juice

1 tablespoon spicy mustard

1/3 teaspoon salt

1/3 teaspoon cracked black pepper

1 avocado, pitted and diced

2 strips bacon, cooked, drained and crumbled

Directions:

Cut each egg lengthwise into halves. Remove the yolks and put them in a bowl with the remaining ingredients and mash together with a fork.

Once combined, spoon the mix into a zip-top bag and cut ½ inch off one of its corners.

Pipe the filling into the halved egg whites and top with bacon crumbles. The recipe yields 24 deviled egg halves.

Grasshopper Pie

Ingredients:

7 ounces softened cream cheese

1 chocolate crumb pie crust (about 9 inches)

1 can (14 ounces) sweetened condensed milk

20 drops green food coloring

20 dark chocolate cookies, crushed

20 Andes thin mint candies, finely diced

2 cups whipped topping

Directions:

Beat the cream cheese with a mixer until it’s soft, then add the sweetened condensed milk and food coloring and blend on low until combined.

With a large spatula, gently stir in the crushed cookies, diced mint candies and whipped topping.

Pour the mixture into the crust and freeze overnight before serving. The recipe yields eight dessert-size servings or 16 mini-size servings.

Mushy Peas Dip

Ingredients:

2 pounds baby peas

½ cup fresh mint, chopped finely

½ cup melted butter

Kosher salt, to taste

Fresh cracked black pepper, to taste

Directions:

Combine all ingredients in a food processor and pulse until combined, but not totally smooth.

Serve with crudité or crackers. The recipe serves 8.

Sugar-Coated Frozen Grapes

Ingredients:

2 pounds green grapes, stemmed and washed

1 cup sugar

Directions:

Coat the grapes in sugar and freeze overnight. The recipe serves 8-10.

Lime Sherbet Punch

Ingredients:

Two quarts lime sherbet

Four liters lemon lime soda

Directions:

Pour soda into a large punch bowl. Scoop the sherbet into the punch bowl and serve. For a grown-up version, add some tequila or vodka to taste. The recipe yields about twenty 8-ounce servings.

If you think it’s not easy being green, it actually is, and the treats that await you on St. Paddy’s Day can easily translate into year-round food. May the (green) luck of the Irish follow you always!