DIRTY MARTINI DIP
8
servings20
minutesWe are officially in our Dirty Martini Dip era. With Dirty Martini Shrimp and Dirty Martini Vinaigrette, we add this Dirty Martini Dip a briny, olive-forward flavor classic destined for the holiday appetizer table. Built on a base of cream cheese and sour cream, it’s loaded with chopped green Castelvetrano olives, a splash of dry vermouth and gin and a generous pour of Arbequina Extra Virgin Olive Oil. The twist? Zahtar Seasoning for a interesting flavor boost. Serve with your favorite crackers, toasty baguette or a cutting board filled with crudite.
Ingredients
1.5 cups crumbled feta
8 oz cream cheese
Zest of 1/2 lemon
2 Tbsp gin
1 Tbsp vermouth
2 tsp Zahtar
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp olive brine
1 .5 cups Castelvetrano olives, rough chopped
2 scallions, thinly sliced
Instructions
- In a food processor, pulse feta, scallion, and lemon zest until feta is broken up into small crumbs, about 10 seconds.
- Add cream cheese, gin, vermouth, Zahtar, salt and black pepper. Process until combined. With the motor running, drizzle in the Arbequina Extra Virgin Olive Oil. Process until smooth and fluffy.
- Move to a bowl and use a spatula to fold in the olives and scallion. Allow to sit for about 10 mins, then taste. Adjust with salt, pepper and olive brine if needed.
