Name: Dirty Martini Dip
Ingredients: 3/4 cup Pitted Castelvetrano olives, drained and quartered; 1/4 cup Olive brine; 1/4 cup (2 ounces) gin; 1 tablespoon Dry vermouth; 3 Strips lemon peel (from 1 lemon); 8 oz (1 packet) cream cheese, room temperature; 4 oz Creamy blue cheese, room temperature; 1/4 teaspoon Kosher salt; 1/8 teaspoon Black pepper; 3 tablespoons Extra-virgin olive oil, divided; 1 Baguette sliced and toasted

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martini dip If you love martinis then this is the dip for you. Boozy olives and creamy blue cheese is perfect with a crispy crostini and a cold martini!

Dirty Martini Dip

Ingredients

3/4 cup Pitted Castelvetrano olives, drained and quartered
1/4 cup Olive brine
1/4 cup (2 ounces) gin
1 tablespoon Dry vermouth
3 Strips lemon peel (from 1 lemon)
8 oz (1 packet) cream cheese, room temperature
4 oz Creamy blue cheese, room temperature
1/4 teaspoon Kosher salt
1/8 teaspoon Black pepper
3 tablespoons Extra-virgin olive oil, divided
1 Baguette sliced and toasted

Instructions

Place quartered olives, olive brine, gin, vermouth, and lemon peel strips in a bowl. Let marinate in the refrigerator until flavors meld, at least 30 minutes or up to 1 day.
Strain olives, reserving the olives and brine mixture separately.
In a medium bowl, using an electric hand mixer, beat together cream cheese, blue cheese, salt, pepper, and 5 tablespoons of the reserved brine mixture mixer on medium speed until well blended. Taste and stir in additional brine mixture, if desired.
Transfer cheese mixture to a small serving bowl. Pour 2 tablespoons of the olive oil into the center. Spoon reserved marinated olives over top. Drizzle with remaining 1 tablespoon olive oil and sprinkle with flaky salt and pepper. Serve with crostini.