Dirty Martini Dip
by
Chef Jackie B
All the briny, boozy swagger of a dirty martini — turned into a creamy, scoopable party dip.
Prep Time:
15 Minutes (+overnight soaking/straining)
Cook Time
0 Minutes
Serves:
6-8 Servings
Level:
Beginner
Olive Marinade (Night Before)
½ cup pitted Castelvetrano olives (brine reserved)
½ oz dry vermouth
1 oz gin
2 Tbsp olive brine
Zest of 1 orange (2 wide strips)
Dip Base
8 oz whole-milk ricotta, strained overnight
8 oz cream cheese, softened
1–2 Tbsp reserved olive soaking liquid
2 oz mild blue cheese, crumbled
Kosher salt & black pepper
For Serving
Kettle chips
Garlic toast
Ingredients
Step 1 – Marinate Olives (Night Before)Combine olives, vermouth, gin, brine, and orange zest. Refrigerate overnight.
Step 2 – Strain Ricotta (Night Before)Strain ricotta in a fine mesh sieve overnight.
Step 3 – PrepStrain olives, reserve liquid, discard zest.
Step 4 – Make DipBlend ricotta until fluffy. Add cream cheese and olive liquid. Process until smooth.
Step 5 – FinishFold in blue cheese and chopped olives. Season to taste.
Instructions
Spoon into martini glasses or bowl.
Garnish with olives and blue cheese.