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martini dip
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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

  1. 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.

  2. Strain olives, reserving the olives and brine mixture separately.

  3. 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.

  4. 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.