Dirty Martini Dip

• เวลารวม: 40 minutes

ส่วนผสม

3/4 cup pitted Castelvetrano olives (from 1 [16-ounce] jar), drained and quartered lengthwise

1/4 cup olive brine (from 1 [16-ounce] jar)

1/4 cup (2 ounces) gin (add more)

1 tablespoon dry vermouth

3 (3- x 1-inch) strips lemon peel (from 1 lemon) or lemon stuffed olives and lemon zest

12 ounces cream cheese (from 2 [8-ounce] packages), slightly softened

4 ounces creamy blue cheese

1/4 teaspoon kosher salt

1/8 teaspoon black pepper, plus more for garnish

3 tablespoons extra-virgin olive oil, divided (not needed)

Flaky sea salt, for garnish

Crostini, for serving (cucumber)

วิธีทำ

Place quartered olives, olive brine, gin, vermouth, and lemon peel strips in a small jar or other airtight container. Seal the container and shake well to combine. Let marinate in the refrigerator until flavors meld, at least 30 minutes or up to 1 day.

Strain olives, reserving the olives and brine mixture separately.

In a medium bowl, using an electric hand mixer, beat together cream cheese, blue cheese, salt, pepper, and 5 tablespoons of the reserved brine mixture mixer on medium speed until well blended, about 1 minute (you can also use a stand mixer fitted with the paddle attachment). Taste and stir in additional brine mixture, if desired.

Transfer cheese mixture to a small serving bowl. Pour 2 tablespoons of the olive oil into the center. Spoon reserved marinated olives over top. Drizzle with remaining 1 tablespoon olive oil and sprinkle with flaky salt and pepper. Serve with crostini.