Dirty Martini Dip
from https://www.foodandwine.com/

Topped with boozy olives, this briny blue cheese dip is a Martini lover’s dream. This briny, cheesy dip is inspired by the Dirty Martini and a classic blue cheese-stuffed olive garnish. Buttery Castelvetrano olives are soaked in gin, vermouth, and lemon peel strips so they take on a botanical, Martini-like flavor, then the boozy brine is processed with a creamy blue cheese base. As with a Dirty Martini, you can customize the brininess of the dip to your liking by adding more or less of the soaking liquid. This punchy dip is delicious served with crostini or salty ridged potato chips, and it's thick enough to work as a spread.

3/4 cup pitted Castelvetrano olives (from 1 [16-ounce] jar), drained and quartered lengthwise
1/4 cup olive brine (from 1 [16-ounce] jar)
1/4 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
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, plus more for garnish
3 tablespoons extra-virgin olive oil, divided
Flaky sea salt, for garnish
Crostini, for serving (or ridged potato chips)

Place quartered olives, olive brine, gin, vermouth, and lemon peel strips in a small jar or other airtight container. Seal the container and shake well to combine. Let marinate in the refrigerator until flavors meld, at least 30 minutes or up to 1 day.

Strain olives, reserving the olives and brine mixture separately.

In a medium bowl, using an electric hand mixer, beat together cream cheese, blue cheese, salt, pepper, and 5 tablespoons of the reserved brine mixture mixer on medium speed until well blended, about 1 minute (you can also use a stand mixer fitted with the paddle attachment). Taste and stir in additional brine mixture, if desired.

Transfer cheese mixture to a small serving bowl. Pour 2 tablespoons of the olive oil into the center. Spoon reserved marinated olives over top. Drizzle with remaining 1 tablespoon olive oil and sprinkle with flaky salt and pepper. Serve with crostini (or ridged potato chips).

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.

Yield: 2 cups