Dirty Martini Dip

If there were ever a sophisticated party dip to serve on New Year’s Eve, it’d be this one. Modeled after the classic cocktail, our dirty martini dip has all the briny, salty and boozy flavors mixed right into a savory, creamy dip.

Just like a dirty martini, there’s actual alcohol in this dip. We went the vodka route with the usual dash of bitter vermouth on the tail end. Since it’s a dirty martini, there’s lots of olive brine, with chopped olives and blue cheese mixed in as a nod to everyone’s favorite garnish. Whip up a dirty martini dip for a classy New Year’s Eve party appetizer or an adults-only potluck, and make sure there are lots of dippers available like crackers, crostini and a gorgeous crudite platter.

How to Make Dirty Martini Dip

To make a dirty martini dip, you’ll mix together the dip base—cream cheese, mayonnaise, sour cream, blue cheese, garlic powder, lemon zest, pepper and hot sauce—until there are no lumps. Then just stir in the vodka, vermouth, chopped olives and chives until they’re evenly dispersed. Cover the dip and let it set up in the fridge for a few hours before serving it with all sorts of crackers and chopped veggies.

Ingredients for Dirty Martini Dip

• Cream cheese: For a completely smooth dip base, soften the cream cheese to room temperature first. It’s much easier to beat out all the lumps.
• Mayonnaise and sour cream: Tangy mayo and sour cream add brightness and zip to the dip. They also help loosen the dip so it’s more dunkable, spreadable and dippable.
• Blue cheese: Sharp, piquant blue cheese is a must when it comes to replicating that extra-dirty martini taste. (Many people have started to request blue cheese-stuffed olives in their martinis in place of pimento-stuffed ones.)
• Spices: Pungent garlic powder, bright lemon zest and piney black pepper add a bit of nuance.
• Hot sauce: We included just a few dashes of hot sauce in our dirty martini dip recipe, but feel free to omit them.
• Vodka and vermouth: Yes, there’s real alcohol in our dirty martini dip. It’s supposed to be the dip version of the cocktail, after all! We included both spirits to really give the dip that classic flavor.
• Olive brine: Olive brine is what makes a dirty martini “dirty.” Without it, you’re just drinking a martini. Save some of the olive brine from the olive jar for this measurement.
• Olives: We suggest Castelvetrano or manzanilla olives for the best flavor. Most manzanilla olives come pitted (especially if they’re already stuffed), but you may need to pit Castelvetrano olives. Pit them the same way you’d pit cherries!

Directions

Step 1: Mix the base

In a medium bowl, combine the cream cheese, mayonnaise, sour cream, blue cheese, garlic powder, lemon zest, black pepper and hot sauce until they’re completely smooth.

Editor’s Tip: You can use a hand mixer or stand mixer to make this process easier.

Step 2: Make it a dirty martini

Slowly stir in the vodka, olive brine and vermouth. Fold in the chopped olives and minced chives.

Step 3: Chill and serve

Cover the bowl with storage wrap and refrigerate the dip for at least two hours. When you’re ready, remove the wrap and serve the dip with assorted crackers and vegetables.

Editor’s Tip: Right after the dip comes together, I like to transfer it to a pretty serving bowl for a cleaner look, then chill the dip until I’m ready to serve it.

Recipe Variations

• Swap gin for the vodka: Just like in a regular martini, vodka and gin are interchangeable depending on your preferred liquor.
• Change the cheese: Not a fan of blue cheese? Feta cheese makes a great alternative. It’s just as soft and salty without any of the piquant flavors.
• Skip the booze: Need a nonalcoholic dip? No problem. Replace the vodka and vermouth with lemon juice and/or milk, or skip them for a thicker dip (just make sure your crackers are sturdy enough to stay intact while dipping). You could also use nonalcoholic vodka and vermouth if desired.
• Save the leftovers: If there are any leftovers (and that’s a big if!), the dip—in all its creamy, herby and olive-y glory—makes a fantastic flavor bomb to drop on scrambled eggs or to stir into mashed potatoes.

How to Store Dirty Martini Dip

Store leftover dirty martini dip in an airtight container or cover it with storage wrap. Creamy dips are prone to absorbing lingering fridge smells, so it’s best to keep them covered in some way. Refrigerate the dip for up to four days.

Can you make dirty martini dip ahead of time?

Yes, you can make dirty martini dip ahead of time. Mix the dip the day before, then either store it in an airtight container or decorate it in the serving bowl and cover the top with storage wrap. It’s now ready to serve whenever you need it!

Dirty Martini Dip Tips

How do you serve dirty martini dip?

There are so many pretty ways to serve this dip beyond just setting out the mixing bowl. Order plastic mini martini glasses and fill each one with dip. Smooth it out with the back of a spoon to create a ripple effect. Then drizzle good olive oil on top and pile torn olives in the middle. You could also pipe the dip on a serving platter, then add the olive oil and olives on top. Although you can totally just serve the dip in a pretty serving bowl and call it a day. It’s going to look great either way!

What kind of dippers should you serve with dirty martini dip?

The best dippers for dirty martini dip are thick, sturdy crackers. Sea salt, everything-seasoned or herb-seasoned crackers would pair best. I also like to serve crostini, pretzels, corn chips, tortilla chips, pita chips, kettle-cooked potato chips and a colorful platter full of crudites.

What kind of olives are best for a dirty martini dip?

The best olives for a dirty martini dip are Castelvetrano olives. Their bright green hue looks so pretty in the white dip, and their buttery, slightly earthy flavor makes them the type of olive that will appeal to the most palates—even the olive-averse ones.

Manzanilla olives are another excellent option, especially for those who are dirty martini purists. These pimento-stuffed olives are the signature garnish for the classic dirty martini. They’re mild and salty with a dulled green hue and bright pops of red from the pimiento peppers.