Dirty Martini Dip
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Why You’ll Love This Recipe
This recipe takes the classic Dirty Martini concept and turns it into a luxurious creamy dip, complete with bright Sicilian green olives and savoury pockets of crumbled blue cheese. But the real party magic? Serving it with golden, crunchy tater tots pressed in a sandwich grill.. It’s bold, salty, crispy, creamy… everything you want in a party snack.
What Is Dirty Martini Dip?
Inspired by the flavours of a Dirty Martini cocktail, this dip blends cream cheese, sour cream, olive brine and vodka for a smooth, briny base. Instead of blending the blue cheese, it’s folded through at the end to keep those delicious bursts of flavour. The dip is chilled and served with a glossy olive topping and extra crumbles of cheese.
Special Ingredient Notes
Sicilian green olives give the dip a fresher, brighter green colour than regular olives. Use any regular blue cheese you love. The key is to crumble it by hand so it stays textural. For the tater tots, a sandwich press creates the perfect crispy finish without deep frying.
Storage Tips
The dip can be made ahead and stored in the fridge for up to three days. Keep the olive topping separate until serving. Tater tots should be cooked fresh for the best crispiness and are not suitable for storage or reheating once coated in chilli oil.
What You Need
Sicilian green olives
Vodka
Olive brine
Cream cheese
Sour cream
Blue cheese
Dry vermouth
Frozen tater tots
Marion’s Kitchen Crispy Chilli Oil
Olive oil
Salt
Steps
In
a bowl
, combine the Sicilian green olives, olive oil, vodka and olive brine. Mix gently and set aside so the flavours can infuse. Place the cream cheese, sour cream, additional olive brine and additional vodka into a food processor. Blend until the mixture is very smooth and creamy. Transfer the blended mixture into a piping bag and store in the fridge until ready to serve.
Preheat your sandwich press (sandwich grill). Spread the frozen tater tots evenly across the hot surface, close the lid and press firmly. Cook for about 12 minutes or until the tater tots are deeply golden and crispy. Transfer them to a bowl and season with salt.
In the meantime, use your fingers to stuff the olive with the blue cheese.
Pipe the dirty martini dip onto
a plate
. Top with the olives. Drizzle with olive oil and
crispy chili oil
and serve with the crispy tater tots.
Marion’s Kitchen Tip
For the crispiest tots, don’t overcrowd the sandwich press. The hot, even pressure is what creates that incredible crunch. Add a final drizzle of Crispy Chilli Oil just before serving for maximum shine and flavour.
Dirty Martini Dip
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PREP TIME
20 minutes
COOK TIME
12 minutes
SERVES
2
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Ingredients
140g pitted Sicilian green olives
1 ½ tbsp vodka
2 tbsp olive brine
200g cream cheese
60g sour cream
80g blue cheese, crumbled
2 tbsp olive brine (30ml additional)
1.5 tbsp vodka (15ml additional)
2 tbsp dry vermouth
200g frozen tater tots
Marion’s Kitchen Crispy Chilli Oil
Instructions
1
Make the olive topping
In
a bowl
, combine the Sicilian green olives, olive oil, vodka and olive brine. Mix gently and set aside so the flavours can infuse.
2
Blend the dip base
Place the cream cheese, sour cream, additional olive brine and additional vodka into a food processor. Blend until the mixture is very smooth and creamy. Transfer the blended mixture into a piping bag and store in the fridge until ready to serve.
3
Make the crisp tater tots
Preheat your sandwich press (sandwich grill). Spread the frozen tater tots evenly across the hot surface, close the lid and press firmly. Cook for about 12 minutes or until the tater tots are deeply golden and crispy. Transfer them to a bowl and season with salt.
4
Fill the olives
In the meantime, use your fingers to stuff the olive with the blue cheese.
5
Serve
Pipe the dirty martini dip onto
a plate
. Top with the olives. Drizzle with olive oil and
crispy chili oil
and serve with the crispy tater tots.
