Dirty Martini Dip

Ever had a dirty martini and thought this would make an amazing snack? Well, now you can actually eat it. The Dirty Martini Dip takes everything we love about the iconic cocktail—the briny olives, the subtle heat, the smooth creaminess—and turns it into an addictively savory appetizer. It’s elegant, a little cheeky, and perfect for entertaining guests who love bold, unexpected flavors.

This dip isn’t your average party fare. Think of it as the classy cousin of spinach dip or buffalo chicken dip. It’s creamy from a blend of cream cheese and sour cream, salty from chopped green olives and a splash of olive brine, and has a bit of kick from garlic and maybe even a dash of gin if you’re feeling bold. You can serve it chilled or slightly warmed, with crispy crackers, crostini, or even fresh veggies.

It’s an excellent make-ahead option, which is a total win when you’re hosting. You can whip it up in about 10 minutes, pop it in the fridge, and pull it out just as your guests arrive. Trust me, it’ll have people hovering near the snack table, asking you what’s in it and how they can get the recipe.

Whether you’re planning a girls’ night, a summer gathering, or just need something a little different for your next get-together, this Dirty Martini Dip is the ultimate crowd-pleaser. It’s playful, punchy, and always a conversation starter.

Why You’ll Love It

• Bold, briny flavor: If you’re a fan of dirty martinis, you’ll love how the olive brine and chopped green olives bring that same salty, tangy punch into every bite.
• Quick and easy: This dip comes together in just about 10 minutes with simple ingredients you probably already have in your fridge.
• Perfect for entertaining: It’s a unique conversation starter and a fun twist on classic dips—your guests won’t see it coming!
• Make-ahead friendly: Whip it up the day before, let the flavors meld in the fridge, and serve it when you’re ready—no last-minute stress.
• Versatile serving options: Goes great with everything from buttery crackers and crostini to celery sticks or even stuffed into mini peppers.

Ingredient List

• 8 oz cream cheese, softened
• ½ cup sour cream
• ⅓ cup green olives, finely chopped
• 2 tbsp olive brine (from the olive jar)
• 1 tsp garlic powder
• ½ tsp onion powder
• 1–2 oz gin (optional, for authentic dirty martini flavor)
• Salt and black pepper, to taste
• Fresh chives or parsley, for garnish
• Crackers, crostini, or veggies, for serving

Ingredient Notes

• Cream cheese: I always use full-fat cream cheese—it gives the dip a rich, velvety base that holds everything together.
• Green olives: Don’t skip the green olives with pimentos! They bring the signature dirty martini flavor and a little pop of color.
• Olive brine: This is where all the “dirty” flavor comes from. Add a bit more if you love that tangy, salty punch.
• Gin (optional): A small splash gives the dip a grown-up, cocktail-inspired edge. Skip it if you’re serving a crowd who might prefer it alcohol-free.
• Chives or parsley: A sprinkle on top adds freshness and a pop of color—makes it look as good as it tastes.

Kitchen Equipment Needed

• Mixing bowl – For combining all the creamy, briny goodness. I like using a glass bowl so I can see everything come together.
• Hand mixer or spatula – A hand mixer makes the dip extra smooth and fluffy, but a good spatula works fine too for a chunkier texture.
• Measuring spoons and cups – For getting just the right amount of brine and seasoning.
• Small knife and cutting board – To finely chop the olives and herbs. I use a small serrated knife for precision.
• Serving bowl or ramekin – For presentation! A shallow dish works great so everyone gets a bit of olive in each scoop.

Instructions

Step 1: Soften the Cream Cheese

• Take your cream cheese out of the fridge and let it sit at room temperature for about 20–30 minutes.
• You want it soft and spreadable so it blends easily with the other ingredients.

Pro Tip: If you’re short on time, cut the cream cheese into cubes and microwave it in 10-second bursts until just soft—don’t melt it!

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Step 2: Chop the Olives

• Use a small sharp knife to finely chop the green olives into small bits.
• Measure out about ⅓ cup once chopped.
• Set aside a few slices for garnish if you’d like a fancy finish later.

Pro Tip: Chop them small enough so you get olive in every bite, but don’t turn them into mush—you want that briny texture.

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Step 3: Mix the Base

• In a large mixing bowl, add the softened cream cheese and sour cream.
• Use a hand mixer on medium speed or a sturdy spatula to blend until smooth and creamy.
• Scrape down the sides of the bowl to make sure everything is fully mixed.

Pro Tip: Don’t overmix—stop once it’s smooth to keep it light and fluffy.

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Step 4: Add the Flavor

• Add the chopped olives, olive brine, garlic powder, onion powder, and gin (if using) to the bowl.
• Stir until well combined, making sure the olives are evenly distributed.
• Taste and season with salt and pepper as needed—go easy on the salt at first since olives are naturally salty.

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Step 5: Chill or Serve

• Scoop the dip into a serving bowl or ramekin.
• Garnish with extra chopped olives, a sprinkle of fresh chives or parsley, and a crack of black pepper if you like.
• Serve immediately or cover and refrigerate for 1–2 hours to let the flavors meld.

Pro Tip: Letting it chill brings out the brininess even more—it’s worth the wait if you have time!

Tips and Tricks for Success

• Let it chill for max flavor: While you can serve it right away, chilling the dip for at least an hour helps all the flavors blend beautifully.
• Use block cream cheese, not the whipped kind: It gives the dip a richer, more stable texture that holds up better on crackers.
• Chop olives evenly: This ensures every bite has that signature salty kick without overwhelming the dip.
• Serve with a variety of dippers: Offer crackers, crostini, celery sticks, cucumber rounds, and even pretzel chips for different textures.
• Double it for parties: This dip disappears fast, especially if your crowd loves martinis—make a double batch to be safe!

Ingredient Substitutions and Variations

• No sour cream? Use plain Greek yogurt for a slightly tangier, protein-packed twist.
• Don’t want gin? Skip it entirely or swap with a splash of dry vermouth to keep the martini vibe.
• Prefer black olives? Use them instead of green for a milder, slightly sweeter flavor.
• Make it spicy: Stir in a pinch of red pepper flakes or a dash of hot sauce to add heat.
• Add cheese: Mix in shredded parmesan or crumbled blue cheese for an extra punch of flavor.

Serving Suggestions

• With buttery crackers or crostini: These give the perfect crunchy contrast to the creamy, briny dip.
• Fresh veggie sticks: Think celery, cucumber rounds, or bell pepper strips for a lighter, low-carb option.
• In a charcuterie board: Add it to a snack spread with cheeses, nuts, olives, and meats—it fits right in!
• Stuffed in mini bell peppers: Hollow out little peppers and fill them with a spoonful of dip for bite-sized party snacks.
• I love serving this dip with warm pita chips and a cold glass of white wine—it feels like a mini happy hour at home!

Storage and Reheating Instructions

• Store in an airtight container in the fridge for up to 4 days.
• Stir before serving again to refresh the texture if it separates slightly.
• Serve cold or slightly warmed: It’s great straight from the fridge, but you can microwave it in 10–15 second bursts for a softer, melty texture.
• Don’t freeze this dip: The dairy base may separate or become grainy after thawing.
• Make ahead tip: You can prep the dip 1–2 days in advance—just keep it covered until you’re ready to serve.

Frequently Asked Questions

Can I make this dip without alcohol?

Absolutely! The gin is totally optional and can be left out without affecting the overall flavor too much. You’ll still get all the delicious dirty martini vibes from the olive brine and green olives.

What kind of olives should I use?

Go for classic green olives with pimentos—they have that salty, tangy flavor that makes this dip taste just like a dirty martini. You can use garlic-stuffed or blue cheese-stuffed olives for a twist!

Can I make this ahead of time?

Yes! This dip is even better when made a few hours (or even a day) ahead. The flavors have time to blend, making it extra tasty by the time you serve it.

How do I keep it from getting too salty?

Start with less olive brine and add more to taste. You can also skip the added salt until the very end and season only if needed—those olives bring plenty of salt on their own.

What’s the best way to serve this at a party?

I recommend serving it slightly chilled in a shallow dish, topped with chopped olives or herbs. Surround it with an assortment of dippers like crackers, crostini, and fresh veggies to keep things fun and easy.

Can I make this dairy-free?

Yes, you can use dairy-free cream cheese and sour cream alternatives! Just be sure to choose ones that are thick and creamy to keep the dip’s texture on point.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!