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Kickin’ it with Kenny: Celebrating St. Patrick’s Day at Home: Snacks

Guinness Cheddar Dip
Kickin’ it with Kenny: Celebrating St. Patrick’s Day at Home: Snacks

The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Avocado Deviled Eggs

Makes 12 Servings


  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1 fully ripened avocado, peeled, pitted, and diced
  • 1 tbsp. mayonnaise
  • 2 tsp. Heinen’s Dijon Mustard
  • 1 tsp. white vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tbsp. jalapeño, minced
  • 1 tsp. Heinen’s Onion Powder
  • Chives, chopped


  1. In a small bowl, place egg yolks; add the avocado and mash until smooth. Stir in mayo, mustard, vinegar, salt, and pepper, and mix thoroughly. Stir in jalapeño and onion, then spoon into egg white shells, dividing equally.
  2. Arrange on a serving plate. Cover lightly with plastic wrap and refrigerate for up to 3 hours. Garnish with chives before serving.
Avocado Deviled Eggs

Corned Beef Irish Nachos

Makes 8 Servings


  • Heinen’s Vegetable Oil, for frying
  • 2 lbs. russet potatoes, washed but not peeled
  • Kosher salt
  • 2 cups Heinen’s Corned Beef, diced (from the Deli)
  • 3 cups Swiss cheese, shredded
  • 1½ cups shredded cabbage
  • Sprouts for garnish


  1. Preheat the oven to 425°F.
  2. Heat the oil in a heavy, deep pot until no more than halfway full, it reaches 400°F.
  3. Slice potatoes 1/4″ thick on a mandolin slicer, or with a sharp knife, then place in a bowl of water to soak for 15 minutes. Drain the potatoes and dry very well with paper towels.
  4. Once the oil comes to temperature, fry the potatoes in batches for 5-7 minutes until golden brown. Remove the potatoes to a paper towel lines baking sheet, then lightly season the potatoes with salt while hot. Repeat with the remaining potato slices.
  5. Place the fried potatoes onto a sheet pan and layer with the corned beef, cabbage and cheese. Bake for 15 minutes. Top with sprouts and serve.

Guinness Cheddar Dip

Makes 12 Servings


  • 8 oz. Heinen’s Cream Cheese, softened
  • 1/3 cup Guinness beer
  • 1 tbsp. Worcestershire sauce
  • 2 tsp. Heinen’s Organic Stone Ground Mustard
  • 1/2 tsp. Heinen’s Organic Garlic Powder
  • 1/2 tsp. salt
  • 6 oz. Irish Cheddar Cheese, shredded
  • 1/4 cup green onions, finely chopped


  1. With a hand or stand mixer, whip together the softened cream cheese with the Guinness, Worcestershire sauce, mustard, garlic powder and salt until smooth.
  2. Add the shredded Irish cheddar cheese and blend on low until combined.
  3. Fold in the chopped green onions with a spatula.
  4. Place the dip in a bowl and cover. Refrigerate for two hours before serving. 
  5. Serve the dip with a variety of green vegetables, crackers and/or waffle cut French fries.
Guinness Cheddar Dip

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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