Are you looking for a boujee, slightly unhinged dip for New Year’s Eve? let me introduce you to… Dirty Martini Dip !
This Dirty Martini Dip? Well… it might just be the most cheeky, savoury thing on your grazing board this year – definitely for adults only!
This started as one of those recipes I couldn’t stop thinking about after seeing some videos on social media. You know the flavour of a dirty martini — that briney hit from the olives, the sharp kiss of vermouth, the smooth gin or vodka… all that in a glass. Plus we all know I’m a massive olive fan!
This dip is creamy and full of tang. The blue cheese gives it character, the olive brine brings that dirty martini vibe straight to your platter, and the lemon zest just brightens the whole thing up. It’s exactly the kind of recipe I love for party season or anytime you want something a bit different without a tonne of effort.
And it’s fun. I mean, how often can you say you’re serving martini flavours without anyone having to take a sip? You can make it ahead, it travels well to a friend’s place or keep for a night in at home.
Pair it with crisp crackers, fresh crudités, even crusty bread.
If you’re bringing this to a party, call it what it is — a crowd-pleaser with attitude.
It does make a lot of dip, please feel free to halve it. It should freeze well as well!
(P.S. I am firmly a vodka only martini girl – no gin martini’s for me!)
Love Nik xx
What you will need?
- cream cheese, softened, cubed – I use a block of Philadelphia cream cheese, the tubs will be too runny and not hold shape.
- sour cream
- creamy blue cheese
- gin or vodka
- vermouth – this is what makes it a martini dip! You can substitute with a dry sherry or omit. I used a Dry Vermouth but you could use sweet too if you have it.
- lemon zest, finely zested
- 230 g jar of Sicilian olives, pitted, in brine – I used a jar of Always Fresh Sicilian Olives
- onion powder
- garlic powder
Other Thermomix Dips for entertaining
- Guest Recipe: Chloe’s Roast Tomato Burrata Dip
- Gherkin Dip
- Avocado Dip
- Quick French Onion Dip
- Red Pesto
Ingredients
- 250 g cream cheese - softened, cubed
- 80 g sour cream
- 50 - 80 g creamy blue cheese
- 40 g gin or vodka
- 20 g vermouth
- 1 tsp lemon zest - finely zested
- 60 g brine from Sicilian olives
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 large pinch salt
- 100-150 g Sicilian olives - pitted, in brine (you use the brine too)
To Serve:
- olive oil drizzle
Instructions
Thermo cooker
- Add cream cheese, sour cream, blue cheese, gin, vermouth, lemon zest, 60 g olive brine, onion powder, garlic powder and a large pinch of salt. Blend for 20 sec/speed 4/MC on. Scrape mixer bowl down.
- Blend for a further 5 sec/speed 9/MC on. Scrape out into serving bowl and place in fridge.
- Discard remaining brine and cut olives into quarters.
- At this stage you can either serve the dip immediately topped with olives and a drizzle of olive oil, or you can wait a few hours to overnight for the dip to thicken and flavours to develop.
- optional changes: substitute sicilian olives for pimento stuffed olives OR anchovy stuffed olives depending on how you take your martini.
Conventional
- Add cream cheese, sour cream, blue cheese, gin, vermouth, lemon zest, 60 g olive brine, onion powder, garlic powder and a large pinch of salt. Blend for 20 sec on medium.
- Scrape blender down. Blend for a further 5 sec on high. Scrape out into serving bowl and place in fridge.
- Discard remaining brine and cut olives into quarters.
- At this stage you can either serve the dip immediately topped with olives and a drizzle of olive oil, or you can wait a few hours to overnight for the dip to thicken and flavours to develop.
- optional changes: substitute sicilian olives for pimento stuffed olives OR anchovy stuffed olives depending on how you take your martini.