Dirty Martini Dip
Everything you love about a dirty martini (the briny olives, the blue cheese) whipped into a creamy, high protein dip. This dirty martini dip comes together in the food processor in minutes and is begging for a pile of crackers.
Equipment
- Food Processor
Ingredients
- 1 cup cottage cheese
- ½ cup plain greek yogurt
- 4 oz blue cheese crumbles plus more for garnish
- 2 tablespoon Castelvetrano olive brine
- ¼ cup pitted Castelvetrano olives plus more for garnish
- 1–2 tsp fresh lemon juice
- Salt and black pepper to taste
- Finely chopped fresh chives for garnish
Instructions
- Blend the base. Add the cottage cheese, Greek yogurt, blue cheese crumbles, olive brine, Castelvetrano olives, and 1 teaspoon of lemon juice to a food processor or high-speed blender. Blend until smooth and creamy, or pulse for a slightly chunkier texture.
- Adjust the flavors. Taste and add additional lemon juice, salt, or black pepper as needed. For a stronger olive flavor, add a little more olive brine.
- Chill if needed. If the dip is thinner than desired, refrigerate for 30–60 minutes to allow it to thicken. Alternatively, you can fold in additional greek yogurt to create a thicker dip.
- Garnish and serve. Transfer the dip to a serving bowl and top with additional blue cheese crumbles, chopped Castelvetrano olives, and fresh chives. Serve chilled with your favorite crackers, chips, or vegetables.
Notes
Storage & Make-Ahead Tips
This dip can be prepared up to 24 hours in advance, making it a great option for entertaining. Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving and add the garnishes just before serving.
This dip can be prepared up to 24 hours in advance, making it a great option for entertaining. Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving and add the garnishes just before serving.
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