Dirty Martini Dip

• 1 jar Divina Blue Cheese Stuffed Olives
• ⅓ c vodka or gin
• 1 tbs Dry Vermouth
• Peel from 1 lemon
• 4 oz cream cheese, room temperature
• ⅓ c sour cream
• 2 tbsp mayonnaise
• ¼ c blue cheese, crumbled
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Salt and pepper to taste

Drain brine from Divina Blue Cheese Stuffed Olives and replace with vodka (or gin), dry vermouth and lemon peel. Let olives sit in the martini mixture for a minimum of 30 minutes.

In medium bowl, combine cream cheese, sour cream and mayonnaise. Mix until smooth using a hand mixer or stiff silicone spatula. Fold in blue cheese, garlic powder and onion powder into cream cheese mixture.

Remove 2/3 cup of the Divina Blue Cheese Stuffed Olives from martini mixture and coarsely chop. Add to cream cheese mixture along with 3-5 tablespoons of Martini “juice” from Olives. Taste and adjust seasoning with salt and pepper.

Serve dip in dish garnished with 2 tablespoons remaining martini soaked olives and lemon peel thinly sliced into short strips about ½” long.

Pairs especially well with celery, radishes, carrots and focaccia.

Chef tip: If you love the olive flavor, but would like to avoid alcohol, keep Blue Cheese Stuffed Olives in original brine and add the lemon peel to the jar. Add Olive brine to cheese mixture to thin the dip until you get your preferred consistency.

Recipe developed by Chef Anna Rossi @annarossiofficial