Dirty Martini Dip (Blue Cheese and Olives)
We eat with our eyes first and this blue cheese olive dip proves it! It is creamy, savory, and make-ahead friendly...and did I mention gorgeous!? It is the perfect party appetizer for friends with a dirty martini in hand!
Equipment
- piping bag, (large round nozzle) or a Ziploc bag with the edge cut off
Ingredients
- 8 oz cream cheese
- 2-4 oz blue cheese, adjust to taste
- 2½ tbsp olive brine
- 1½ tbsp vodka
- 2 tbsp chives, chopped
- ½ tsp white pepper
- ½ tsp garlic powder
- 1 tsp onion powder
- 1 lemon, zest only
- 1 pinch salt, optional
Toppings
- 12 oz Castelvetrano olives, pitted
- blue cheese, for stuffing the olives
- drizzle olive oil
- chives, chopped, to taste
- black pepper, to taste
- 1 bag chips, plain, for servings
Instructions
- To a food processor, add cream cheese, blue cheese, olive brine, vodka, chives, white pepper, garlic powder, onion powder, lemon zest and a tiny pinch of salt and process until smooth.
- Store this the dip in the fridge if you want to serve it cold (room-temp is fine too) while you stuff your olives with blue cheese.
- Add your dip to a piping bag with a large round nozzle. Moving the piping bag back and forth, add the dip to the plate in a continuous S pattern (see video). Arrange the stuffed olives along the dip.
- Drizzle with olive oil, chives and black pepper. Enjoy with chips and a dirty martini!
Nutrition
Calories: 528kcal, Carbohydrates: 33g, Protein: 8g, Fat: 43g, Saturated Fat: 26g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Cholesterol: 49mg, Sodium: 1255mg, Potassium: 123mg, Fiber: 3g, Sugar: 28g, Vitamin A: 903IU, Vitamin C: 2mg, Calcium: 194mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.