Irish Pub Recipes for the Home Chef

American football dominates the airwaves during the fall months. And while it can be tempting to head to the pub to catch a game and some grub, family time is important too. Get the whole family together to make a comforting meal of Irish-inspired dishes; this hearty cuisine is the perfect accessory to a football game or the ideal centerpiece of a casual dinner party.


Irish chips are simple to prepare and delicious to eat. They can be served à la carte or with these three tasty dips. This combo offers a festive beginning to a pub menu at home.

Serves 6 to 8

6 cups plain, thick-cut potato chips

4 ounces crumbled blue cheese

Heat the oven to 400 degrees F.

Place the chips in a single layer on a large, parchment-lined baking sheet. Sprinkle with the blue cheese. Bake the chips for about 8 to 10 minutes or until the blue cheese is melted.

Remove them from the oven and let them cool for about 5 minutes before serving. Serve with Bacon and Cheese Dip, Chive and Onion Dip, or Roasted Red Pepper Dip.


Each dip makes about 2 cups

1. Bacon and Cheese Dip

8 ounces cream cheese

1 cup shredded cheddar cheese

½ cup sour cream

1 tablespoon Dijon mustard

1 tablespoon chopped fresh chives

4 ounces bacon, diced and cooked

Place the 8 ounces cream cheese and 1 cup shredded cheddar cheese in a microwave-safe bowl. Heat for about 30 seconds and stir. Continue to heat for 30 seconds and stir until the cream cheese and shredded cheese are smooth.

Stir together the sour cream, Dijon mustard, and chives. Mix the sour cream mixture with the cheese mixture and then fold in the diced, cooked bacon. Garnish with additional diced cooked bacon or chopped fresh chives.

2. Chive and Onion Dip

1 tablespoon extra-virgin olive oil

1 small onion, halved and diced

1 clove garlic, minced

8 ounces cream cheese

1 cup sour cream

2 tablespoons chopped fresh chives

Squeeze of lemon

Salt and pepper to taste

In a skillet over medium heat, add the olive oil and onions. Sauté the onions until golden brown and then add the garlic.

In a food processor, add the cream cheese, sour cream, chives, squeeze of lemon, and cooked onion and garlic. Pulse until smooth. Season to taste with salt and pepper.

3. Roasted Red Pepper Dip

8 ounces jarred roasted red peppers, drained

8 ounces cream cheese

½ cup sour cream

1 teaspoon Dijon mustard

¼ cup fresh basil leavesSalt and pepper to taste

In a food processor, add the roasted red peppers, cream cheese, sour cream, Dijon mustard, and fresh basil leaves. Pulse until the mixture is smooth. Season to taste with salt and pepper.



The classic Irish Reuben is a melt-in-your-mouth sandwich that will forever be one of my family’s favorites. We adore this sandwich slathered in the sauce and piled high with sauerkraut. I like this sandwich best with a dill rye bread, but marbled and dark rye taste just as delicious.

Serves 4 to 6

1 (2- to 3-pound) corned beef brisket with spice packet

¾ cup mayonnaise

¼ cup chile sauce, ketchup, or cocktail sauce

2 tablespoons lemon juice

¼ cup sweet pickle relish

1 tablespoon capers, chopped

1 clove garlic, minced

1 tablespoon chopped fresh chives

Dash Worcestershire sauce

Salt and pepper to taste

2 to 3 tablespoons butter

8 to 12 slices dark rye or dill rye bread

6 to 8 slices Swiss cheese

2 cups sauerkraut, drained

Dill pickles (optional)

Place the brisket in a large pot or Dutch oven, add the spice packet, and then cover with water. Bring the water to a boil and then reduce to a simmer. Cover the pot and cook for about 45 minutes per pound until the meat is tender. When the corned beef is done, remove it from the pot and let it rest for about 10 minutes before slicing. When slicing the corned beef, slice the meat across the grain for a tender bite.

Whisk together the mayonnaise, chile sauce, lemon juice, pickle relish, capers, garlic, chives, and Worcestershire sauce. Season to taste with salt and pepper.

Butter one side of each slice of bread. Spread a tablespoon or two of sauceon the other side of each slice of bread. Layer half the bread slices with Swiss cheese, shredded corned beef, and then top with sauerkraut. Place the remaining bread slices onto the sandwiches and heat a griddle or large skillet over medium heat.

 Once the skillet is warm, place the sandwiches on the skillet and brown both sides of the sandwiches. Once the sandwiches are toasty, remove them from the skillet or griddle, slice, and plate. Serve immediately, with dill pickles if desired.

Article written by guest blogger Karista Bennet.