Description
This Dirty Martini Olive Dip is a creamy, tangy, and salty no-bake appetizer perfect for parties. Made with cream cheese, sour cream, and briny green olives, it delivers the flavor of a classic dirty martini in a dip form. It comes together quickly and pairs beautifully with kettle chips, pretzel thins, or crostini for an irresistible snack.
Ingredients
Scale
Dip Base
- 8 oz cream cheese, softened
- ½ cup sour cream
Flavorings
- ½ cup green olives, finely chopped
- 2 tbsp olive brine
- Zest of 1 lemon
- ½ tsp freshly cracked black pepper, plus more to finish
- 2 tbsp finely grated parmesan cheese (optional but recommended)
Toppings & Serving
- Sliced green olives
- Extra lemon zest
- Cracked black pepper
- Kettle chips, pretzel thins, or crostini for dipping
Instructions
- Prepare the base: Add the softened cream cheese and sour cream to a mixing bowl. Use a spoon or electric mixer to mix until the texture is smooth and creamy with no lumps.
- Add the flavorings: Stir in the finely chopped green olives, olive brine, lemon zest, freshly cracked black pepper, and grated parmesan cheese if using. Mix thoroughly until all ingredients are evenly combined.
- Chill the dip: Transfer the prepared dip to a serving bowl and smooth the top with a spatula. Cover the bowl with plastic wrap or a lid.
- Refrigerate: Place the dip in the refrigerator for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.
- Garnish and serve: Just before serving, top the dip with sliced green olives, a sprinkle of extra lemon zest, and some additional cracked black pepper for visual appeal and added flavor.
- Serve with dippers: Provide kettle chips, pretzel thins, or crostini alongside the dip for guests to enjoy.
Notes
- This dip can be made a day ahead and refrigerated to deepen the flavors.
- For the best texture, ensure the cream cheese is softened before mixing.
- Adjust the amount of olive brine to taste, adding more for a saltier, tangier dip.
- The parmesan cheese is optional but adds a nice umami boost.
- Use good-quality green olives for the best flavor.
- Store leftover dip tightly covered in the refrigerator for up to 3 days.
