Cruisers love any excuse for a get-together with friends! And holidays are even better, because they give a theme for the food. But what do you do for St. Patrick’s Day, when the only corned beef you can find is in a can?
That was our dilemma in the Sea of Cortez. While some members of Club Cruceros de La Paz corned their own for a club dinner (and directions for doing this are in The Boat Galley Cookbook – it was missed in the index but follows New England Boiled Dinner, aka Corned Beer and Cabbage, page 270), I opted for an easier solution for a cocktail party aboard.
I could find canned corn beef almost everywhere, and this is a wonderful dip even for other occasions. For St. Patrick’s Day, serve with green beer, green ginger ale or green Sprite by adding a few drops of green food coloring to your favorite beverage (the lightest colored drinks will pick up the green color best; dark beer won’t look green). Serve the drinks in clear glasses for the best effect.
|Creamy Corned Beef Dip|
- 1 can corned beef
- 2 to 4 cups total of mayonnaise and/or sour cream (Miracle Whip is not as satisfactory, but can be used)
- 1 to 2 tablespoons finely minced onion OR 1 teaspoon onion powder
- 1/2 teaspoon Worchestershire sauce
- 1/2 teaspoon garlic powder
- Mash up the corned beef in a bowl. Add other ingredients and mix well.
- This can be made up ahead of time and refrigerated until serving time — in fact, I like it better if it’s had a chance for the flavors to blend.
- Serve with crackers, tortilla chips, or chunks of bread (you may need to thin it slightly with milk to make it “scoopable” with bread). For a special presentation, serve it in a bread bowl — it’s particularly good with rye bread.
by Carolyn Shearlock and Jan Irons