My grandmother came to the US from Ireland when she was a young woman. She never really talked to me about what it was like to grow up over there, but I do know that she never wanted to go back, and I always assumed that her life had been very hard. I also assumed that the Irish found little enjoyment in food because Grandma’s Sunday dinners were torture to a kid (forgive me for saying so, Dad!). Everything was always either boiled or baked to death. I recall many dried out, shriveled up roasts in my childhood, and being admonished to eat every scrap on my plate. And I don’t like corned beef. Or cabbage. So my lifelong association with Irish cooking? Bleh.
Last year around this time, I was at a gathering of friends, and I couldn’t stop eating this most amazing dip. It wasn’t until the end of the evening that I found out what was in it: corned beef! So this is what I will be making in honor of St. Patrick’s Day, and if the kids don’t want it, I won’t make them eat it. I’d hate to sour them on an entire culture’s cooking with one dish. As for me, I’m slowly coming around.
CORNED BEEF DIP
3/4 c. mayonnaise
3/4 c. sour cream
2 (2.5 ounce) packages thinly sliced deli corned beef, chopped
1/4 c. chopped onion
1 tbsp minced fresh parsley
1/2 tsp seasoned salt
1 tsp prepared horseradish (optional)
Combine mayonaise and sour cream; add in the corned beef, onion, parsley, seasoned salt and horseradish, if you like. Serve on mini-rye breads or bagle pieces.0