Appetizers & Starters |
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Dirty Martini Dip - 2024
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Using a hand mixer, combine softened cream cheese, half of the blue cheese, sour cream, vodka, olive brine and spices. Once combined, fold in MOST of the other half of the blue cheese make sure to reserve a few blue cheese crumbles to stuff 3 olives and sprinkle on top, chopped olives and minced green onion. Refrigerate in an airtight container for at least a few hours or overnight. Spoon into martini glasses or serving dish and garnish with stuffed olives. Serve with crackers, veggies and dirty martinis!
- 8 ounces cream cheese, room temperature
- 5.5 ounces Treasure Cave Blue Cheese, separated in half
- 1 cup sour cream
- 6 ounce jar of pitted Castelvetrano Olives, chopped (set a few aside to stuff with blue cheese as a garnish)
- 1/4 cup vodka (optional)
- 1 tablespoon olive brine from olive jar
- 1/2 cup minced green onions or chives
- Ground pepper
- 1/4 teaspoon onion powder
- 1 tablespoon garlic powder
PREPARATION
Using a hand mixer, combine softened cream cheese, half of the blue cheese, sour cream, vodka, olive brine and spices. Once combined, fold in MOST of the other half of the blue cheese make sure to reserve a few blue cheese crumbles to stuff 3 olives and sprinkle on top, chopped olives and minced green onion. Refrigerate in an airtight container for at least a few hours or overnight. Spoon into martini glasses or serving dish and garnish with stuffed olives. Serve with crackers, veggies and dirty martinis!
