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This dirty martini dip is briny, creamy, and rich, and perfect for a cocktail party. Made with all the flavors of a dirty gin martini, including the blue cheese-stuffed olives, it’s salty with a tangy bite that keeps you wanting more.
Ingredients
- 1/2 tablespoons olive oil: 1 piece (divided)
- shallot: 1 piece (minced)
- fluid ounces gin: 2 piece (divided)
- ounces cream cheese: 8 piece (softened)
- ounces blue cheese, crumbled: 8 piece
- sour cream: 0.5 cup
- 1/2 cups sliced green pimiento-stuffed olives, plus 3 tablespoons olive brine: 1 piece (divided)
- kosher salt: 0.75 tsp
- black pepper: 0.75 tsp (divided, freshly ground)
Metric Conversion
Stages of cooking
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Heat oil in a small skillet over medium heat. Add shallot and cook, stirring constantly, until softened, about 3 minutes. Carefully pour 1 1/4 ounces gin into the skillet; remove skillet from heat.
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Add cream cheese, blue cheese, sour cream, and shallot mixture to the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, add ingredients to a bowl and use a hand mixer). Beat on medium-low until well combined. Add 1 1/4 cup olives and 1 1/2 tablespoons brine to mixture and mix until just incorporated. Stir in salt and pepper; transfer mixture to a serving bowl. Cover and refrigerate for at least 1 hour.
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Meanwhile, make the olive topping. Combine remaining olives with remaining olive oil, gin, brine, and black pepper in a small bowl. Stir well and let stand until ready to serve.
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Drain off some of the liquid, and spoon olive mixture onto dip. Serve with crackers or crostini. Dotdash Meredith Food Studios
