Name: DIRTY MARTINI DIP
Total time: 20 min
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; 2 Tbsp Arbequina Extra Virgin Olive Oil; 1 Tbsp olive brine; 1 .5 cups Castelvetrano olives, rough chopped; 2 scallions, thinly sliced

DIRTY MARTINI DIP

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Servings

servings

Total time

minutes

We 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
2 Tbsp Arbequina Extra Virgin Olive Oil
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.