Dirty Martini Dip with imported Blue
Our Dirty Martini Dip features English Blue Stilton with an olive tapenade and Gin finish
Ingredients
For crostini:
- 1/2 baguette cut into 1/4-inch-thick slices
- 3 tablespoons olive oil
For dip:
- 8 ounces Neufchatel cheese room temperature
- 1 cup sour cream
- 1 8-ounce wedge imported Danish blue cheese, crumbled, divided
- 1/2 teaspoon each kosher salt and freshly ground black pepper
- 1 1/2 cups manzanilla pimento-stuffed olives drained and roughly chopped, divided
- 2 ounces gin
- 1 ounce dry vermouth
- 1 lemon zested
Instructions
- For crostini: Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet and drizzle with oil. Bake, flipping slices halfway through, until golden-brown, about 15 to 20 minutes. Set aside for serving with dip.
- For dip: Beat Neufchatel, sour cream, 6 ounces blue cheese, salt and pepper together using an electric hand mixer in a large bowl until combined. Fold in 1 cup of olives, gin, vermouth and lemon zest until combined.
- Transfer dip to a small serving bowl. Top with remaining olives and remaining blue cheese. Serve with crostini and enjoy.
