Dirty Martini Dip

You can use any blue cheese you prefer — we tested with Castello Double Crème Blue, which we found to be flavorful but not too pungent. If you don’t have a hand mixer, you can also use a food processor or a stand mixer fitted with the paddle attachment to mix the base of the dip. You want your cream cheese to be slightly softened but not too soft. Allow it to come to room temperature for about an hour before using. You can use any blue cheese you prefer - we tested with Castello Double Crème Blue, which we found to be flavorful but not too pungent. If you don’t have a hand mixer, you can also use a food processor or a stand mixer fitted with the paddle attachment to mix the base of the dip. You want your cream cheese to be slightly softened but not too soft. Allow it to come to room temperature for about an hour before using.

Make ahead

You can make the marinated olives up to one day in advance. The longer they sit, the boozier they’ll become. This dip will keep in an airtight container in the refrigerator for up to two days.

¾ cup pitted Castelvetrano olives (from 1 [16-ounce] jar), drained and quartered lengthwise

¼ cup olive brine (from 1 [16-ounce] jar)

¼ cup (2 ounces) gin

1 tablespoon dry vermouth

3 (3- x 1-inch) strips lemon peel (from 1 lemon)

12 ounces cream cheese (from 2 [8-ounce] packages), slightly softened

4 ounces creamy blue cheese

¼ teaspoon kosher salt

⅛ teaspoon black pepper, plus more for garnish

3 tablespoons extra-virgin olive oil, divided

Flaky sea salt, for garnish

Crostini, for serving

Directions at foodandwine.com

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