Dirty Martini Dip

4.3

(16)

16 Reviews

Topped with boozy olives, this briny blue cheese dip is a Martini lover’s dream.

Nicole Hopper

Updated on October 10, 2024

Tested by

Jasmine Smith

Active Time:

10 mins

Marinate Time:

30 mins

Total Time:

40 mins

Servings:

Yield:

2 cups

This briny, cheesy dip is inspired by the Dirty Martini and a classic blue cheese-stuffed olive garnish. Buttery Castelvetrano olives are soaked in gin, vermouth, and lemon peel strips so they take on a botanical, Martini-like flavor, then the boozy brine is processed with a creamy blue cheese base. As with a Dirty Martini, you can customize the brininess of the dip to your liking by adding more or less of the soaking liquid. This punchy dip is delicious served with crostini or salty ridged potato chips, and it's thick enough to work as a spread.

Dirty Martini Dip — Robby Lozano / Food Styling by Nicole Hopper / Prop Styling by Josh Hoggle

Frequently Asked Questions

What is in a Dirty Martini?

A Dirty Martini is a variation on the classic Martini (gin and dry vermouth) that includes olive brine for a salty and, yes, briny flavor. Recipes can vary — some Dirty Martinis omit the vermouth entirely and swap it for olive brine, while others include equal parts vermouth and brine. Dirty Martinis can be made with gin or vodka; extra-dirty or “filthy” Martinis simply include more olive brine than a regular Dirty Martini.
What kind of gin is best?

A London dry gin, primarily flavored with juniper and often described as piney, is the classic choice for a Martini and would work well in this dip. Common London dry gins include Tanqueray, Beefeater, and Bombay Sapphire. Of course, you can use any gin you enjoy.
What are Castelvetrano olives?

Named after a town on the northwest coast of Sicily, where they are grown, pale green Castelvetrano olives are prized for their meaty yet firm texture and mild, slightly buttery taste. If you can't find the olives, any green olive will work.

Notes from the Food & Wine Test Kitchen

You can use any blue cheese you prefer — we tested with Castello Double Crème Blue, which we found to be flavorful but not too pungent. If you don’t have a hand mixer, you can also use a food processor or a stand mixer fitted with the paddle attachment to mix the base of the dip. You want your cream cheese to be slightly softened but not too soft. Allow it to come to room temperature for about an hour before using.

Make ahead

You can make the marinated olives up to one day in advance. The longer they sit, the boozier they’ll become. This dip will keep in an airtight container in the refrigerator for up to two days.

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Ingredients

3/4 cup pitted Castelvetrano olives (from 1 [16-ounce] jar), drained and quartered lengthwise
1/4 cup olive brine (from 1 [16-ounce] jar)
1/4 cup (2 ounces) gin
1 tablespoon dry vermouth
3 (3- x 1-inch) strips lemon peel (from 1 lemon)
12 ounces cream cheese (from 2 [8-ounce] packages), slightly softened
4 ounces creamy blue cheese
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, plus more for garnish
3 tablespoons extra-virgin olive oil, divided
Flaky sea salt, for garnish
Crostini, for serving

Directions

Place quartered olives, olive brine, gin, vermouth, and lemon peel strips in a small jar or other airtight container. Seal the container and shake well to combine. 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, about 1 minute (you can also use a stand mixer fitted with the paddle attachment). 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.