This dirty martini dip is completely addictive. One of my favorite recipes when you need a fancy adult appetizer! It is smooth, rich, salty, zippy and literally perfect. I recently made it for a neighbor Bears viewing and it got rave reviews. I discovered this recipe on Food and Wine a year ago but have since tweaked it a bit. Here is how I make it!
Dirty Martini Dip Recipe
Ingredients:
- 3/4 cup pitted Castelvetrano olives, drained and quartered
- 1/4 cup olive brine from jar
- 1/4 cup gin
- 1/2 tbsp dry vermouth
- zest/peels of one lemon
- 8 ounces (1 package) of cream cheese
- 1/2 cup whipped cream cheese
- 4 ounces gorgonzola cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 tbsp extra-virgin olive oil, divided
- flaky sea salt
Put chopped olives, olive brine, gin, vermouth, and lemon peel strips in a small sealed jar/container. Shake well to combine. Let marinate in the refrigerator for at least 30 minutes or up to 1 day (I usually do an hour). When ready to make dip strain the olives and lemon peel from the brine mixture.
In a food processor blend together cream cheese, gorgonzola, salt, pepper, and 5 tablespoons of the reserved brine mixture mixer until well blended. Taste and add more brine mixture if desired! I usually do.
Transfer cheese mixture to a small serving bowl. Pour 2 tablespoons of the olive oil into the center. Spoon reserved marinated olives and lemon over top. Drizzle with remaining 1 tablespoon olive oil and sprinkle with flaky salt and pepper. Enjoy!!
I like to serve with crunchy crackers and sliced cucumbers.
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