Name: Martini dip
Prep time: 30 min
Yield: Serves 4
Ingredients: 60g/2¼oz pitted green olives, roughly chopped; 20ml/⅔fl oz gin; 10ml/2 tsp dry vermouth; 20ml/⅔fl oz olive brine; 1 tsp olive oil; salt and freshly ground black pepper; 200g/7oz cream cheese, softened; 40g/1½oz garlic and herb cream cheese; 35g/1¼oz blue cheese, crumbled; 15ml/1 tbsp gin; 15ml/1 tbsp olive brine (from a jar of green olives); ½ tsp salt; freshly ground black pepper, to taste

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 4
Dietary: Egg-free Gluten-free Nut-free Vegetarian

Whip up this gin-drenched cream cheese and olive dip to serve alongside a dirty martini or dry gin cocktail.

By Carmen O'Neal

From Saturday Kitchen

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Ingredients

For the topping

60g/2¼oz pitted green olives, roughly chopped
20ml/⅔fl oz gin
10ml/2 tsp dry vermouth
20ml/⅔fl oz olive brine
1 tsp olive oil
salt and freshly ground black pepper

For the dip

200g/7oz cream cheese, softened
40g/1½oz garlic and herb cream cheese
35g/1¼oz blue cheese, crumbled
15ml/1 tbsp gin
15ml/1 tbsp olive brine (from a jar of green olives)
½ tsp salt
freshly ground black pepper, to taste

Method

To make the topping, in a small bowl combine the chopped olives, gin, vermouth, olive brine, olive oil, a pinch of salt and some pepper. Stir well and set aside to marinate at room temperature for 20 minutes.
Meanwhile, to make the dip, place the cheeses, gin, olive brine, salt and a generous crack of black pepper in a blender or food processor. Blend until smooth or leave slightly chunky for texture, if preferred. Taste and adjust the seasoning if needed.
Spoon the dip into a serving bowl or martini glasses and smooth the top.
Just before serving, spoon the gin-soaked olive topping over the dip.
Serve with seeded crackers, torn sourdough or crisp martini-pickled vegetables. Perfect with a dirty martini or dry gin cocktail.