Dirty Martini Dip

Name: Dirty Martini Dip
Prep time: 15 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 2/3 cup (100 g) pitted Spanish Queen olives, drained and quartered lengthwise, plus 5 tablespoons(75 ml) brine from jar, divided (see notes); 2 tablespoons (30 g) jarred diced pimentos, drained; 2 (3-inch long; 3 g each) lemon peel strips; 1/4 cup (60 ml) London dry gin; 2 tablespoons (30 ml) dry vermouth; 8 ounces (226 g) cream cheese, at room temperature; 1/2 cup (120 ml) crème fraîche, at room temperature; 3 ounces blue cheese, preferably gorgonzola dolce, crumbled (about 3/4 cup crumbled; see notes); 1/4 teaspoon freshly ground black pepper, plus more for garnish; Pinch Diamond Crystal kosher salt; for table salt, use half as much by volume; 2 tablespoons (30 ml) extra-virgin olive oil, divided; Crudités, potato chips, and/or crackers, for serving

Total time: 1 h 15
servings: 8 servings
Dish type: Starter

Contains milkVegetarianPescatarianPork-freeGluten-freeKosher : to verify

Prep

15 min

Total time

1 h 15

Ingredients

servings

2 /3 cup (100 g) pitted Spanish Queen olives, drained and quartered lengthwise, plus 5 tablespoons(75 ml) brine from jar, divided (see notes)
2 c. à soupe (30 g) jarred diced pimentos, drained
2 (3-inch long; 3 g each) lemon peel strips
1 /4 cup (60 ml) London dry gin
2 c. à soupe (30 ml) dry vermouth
8 ounces (226 g) cream cheese, at room temperature
1 /2 cup (120 ml) crème fraîche, at room temperature
3 ounces blue cheese, preferably gorgonzola dolce, crumbled (about 3/4 cup crumbled; see notes)
1 /4 teaspoon freshly ground black pepper, plus more for garnish
Pinch Diamond Crystal kosher salt; for table salt, use half as much by volume
2 c. à soupe (30 ml) extra-virgin olive oil, divided
Crudités, potato chips, and/or crackers, for serving

Method

1
In a 2-cup glass jar, place olives, jarred pimento, lemon peel strips, gin, vermouth, and 3 tablespoons olive brine; seal and shake until combined. Refrigerate until flavors meld for at least 30 minutes and up to 1 day.
2
Using a fine-mesh strainer set over a bowl, strain olive mixture, reserving olives and pimentos in a separate bowl from marinade; discard lemon peels.
3
In the bowl of a food processor, place cream cheese, crème fraîche, gorgonzola dolce, salt, pepper, 2 tablespoons reserved gin marinade, 1 tablespoon oil, and remaining 2 tablespoons olive brine and process until smooth, about 1 minute, stopping to scrape down sides of bowl as needed.
4
Add 1/3 cup of reserved drained olives and pimentos, and pulse until finely chopped and incorporated into cream cheese mixture, 8 to 10 (1-second) pulses.
5
Transfer mixture to a medium serving bowl, cover, and refrigerate until flavors meld and dip is slightly thickened, about 30 minutes.
6
Before serving, drizzle with remaining 1 tablespoon olive oil and top with remaining 1/3 cup olives and pimentos. Garnish with black pepper. Serve with crudités, potato chips, or crackers.

Nutrition

calories: 269 kcal
fatContent: 24 g
fiberContent: 1 g
sugarContent: 2 g
sodiumContent: 343 mg
proteinContent: 5 g
cholesterolContent: 55 mg
carbohydrateContent: 5 g
saturatedFatContent: 12 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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