Dirty Martini Dip

Dirty Martini Dip tastes like an olive-adorned dirty martini in dip form! This alcohol-free, bold and zesty dip is irresistible.

Prep Time 30

Resting time 4

Total Time 4 30

Course Appetizer

Cuisine American

Keyword gluten free, vegetarian

Method No Bake

Servings

Calories 133kcal

8 oz cream cheese softened to room temperature
8 oz sour cream
2 Tablespoons finely grated onion + juices see notes
1/4 fresh lemon
1/2 teaspoon garlic powder
1/2 cup blue cheese crumbles
1/2 cup chopped green olives pimentos removed if present (see notes for recommended brand)
1 Tablespoon olive brine
chopped green onions or chives for garnish, optional
Dippers: pretzels, Frito scoops, pita chips, tortilla chips, mini bell peppers sliced in half

Add the cream cheese and sour cream to the bowl of an electric mixer, or large mixing bowl if using a handheld mixer, then beat on medium speed until smooth and creamy, ~1 minute.
Scrape down the sides of the bowl then add the grated onions, a squeeze of lemon juice (start with a little — you can always add more later), and garlic powder then mix to combine.
Scrape down the sides of the bowl then add the blue cheese crumbles, chopped olives, and olive brine then use a spatula to fold the ingredients to combine. Cover then refrigerate for at least 4 hours, preferably overnight, then serve with optional garnishes and recommended dippers. Store leftovers covered in the refrigerator for up to 4 days.

Grate an onion on the fine side of a box grater into a bowl then mix it with the juices before measuring to use in this recipe.
I recommend Mezzetta Spanish Queen Martini Olives because they’re marinated in vermouth, which is commonly found in dirty martinis. If you can’t find these particular olives, look for Castelvetrano olives, which are Italian green olives. If you can’t find those — really any green olive will do — add a tiny splash of vermouth if you have it on hand!
Adapted from Lemon Tree Dwelling.