Dirty Martini Dip and Salad
This Dirty Martini Dip is the perfect addition to a crudité spread, or you can use it as a dressing on salad or a sandwich!
I share about and partner with only the most fabulous brands. The wonderful folks at California Ripe Olives sponsored this blog post and the recipe that goes with it, in partnership with CA GROWN.
A Note from Teri on Dirty Martini Dip and Dressing
Who doesn’t love a dirty martini? For this recipe, I wanted to embrace those flavors and take them to the next level. It’s a dip that also works perfectly as a dressing on a salad and a sauce on a sandwich (see the recipe notes for our sandwich recommendation). And of course, it is divine as a stuffing in a California Ripe Olive.
It’s basically a dirty martini as a meal. The dip goes perfectly with a rare steak and crispy potato rounds in a salad. And I love that the California Ripe Olives are truly the super star no matter how you enjoy this dip. They create the amazing flavor in the dip, and the stuffed olives are so addictive. Plus, they are so fun to make. We had a blast in the kitchen stuffing the olives with the piping bag of dip!
To really make this meal perfect, serve it alongside a dirty martini. It will be a perfectly indulgent and delicious dinner!
Why I Love California Ripe Olives
California Ripe Olives are basically my love language. The California Olive Committee is made up of hundreds of family farms, and the care and attention to detail that these farms take makes a huge difference in the final product we find at the store. When you are in the store, check the labels on your cans to find California Ripe Olives. Once you try them, you’ll know why I opt for these olives every time.
California Ripe Olives are a staple in my pantry and my recipes! You’ll find them in my loaded potato chips, pasta salad, muffaletta, chimichurri sauce which you can add to a pasta, my creamy olive dressing and so many of my salads.
Ingredients
- Cream cheese
- Sour cream
- California blue cheese
- Pepperoncini peppers
- Pepperoncini brine
- 2 tablespoons dry vermouth
- California vodka
- Zest of one lemon
- Pitted California Ripe green olives
- Yukon Gold potatoes
- New York Strip steak
- Grapeseed oil or high smoke-point oil
- Romaine lettuce
- Marinated red onions
How to Make Dirty Martini Dip and Salad
Step One: Blend the Dip and Stuff Olives
To a food processor, add the cream cheese, sour cream, and blue cheese, and blend until creamy and well-combined. Add the peperoncini peppers, brine, vermouth, vodka, and lemon zest and blend until smooth.
Add some dip to a piping bag with a small hole or piping tip and twist to close. If you do not have a piping bag, use a ziploc bag, twist to close, then cut a small, small corner. Stuff the olives with the dip, then pierce with toothpicks or skewers. Arrange the stuffed olives on a small plate in a single layer then set the plate and the remaining dip in the refrigerator.
Step Two: Cook Potatoes and Steak
Fill a pot with water, add salt and bring to a boil. Add the potatoes and parboil for 4 minutes. Drain the potatoes in a colander and then return them to the pot you cooked them in to dry out. Place them in a bowl with a couple drizzles of olive oil, some salt, and pepper. Toss to coat.
Place the potato slices evenly on a baking sheet. Place in the oven and cook for 25 minutes. Remove, flip, and return to the oven for 10- 15 more minutes, checking occasionally and removing any potato crisps as they get brown and crispy. Remove the pan from the oven and set aside.
Season the steak liberally with salt and pepper. Over medium-high heat, add oil to a cast-iron pan and when hot, sear the steak edge on the fat cap. Using tongs, flip the steak to its flat side and sear for 2 minutes. Flip the steak to the other side and sear for 2 minutes, then hold the steak on its edge for 1 minute. This will give you a perfect rare steak. Remove the steak from the pan and set on a board to rest, loosely covered with aluminum foil, for 10 minutes.
Step Three: Assemble the Salad
On a large serving platter, arrange the romaine and salt the greens. Nestle a small bowl of the dip among the greens and place the stuffed olives next to the greens. Top the greens with the potato crisps, steak, and finally some marinated onions. Add more dip as a dressing and tuck any extra stuffed olives wherever there’s space. Enjoy!
If you want to enjoy this dip with a crudité platter or on a sandwich, see the recipe notes below!
Try These Other Dip Recipes!
- The Best Old School Cheeseball Recipe
- Fruit Dip with Caramel Sauce
- Caramelized Onion Dip with Greek Yogurt
- Green Goddess Dressing and Dip
If you make your own Dirty Martini Dip with California Ripe Olives, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
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Dirty Martini Dip and Salad
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Make this Dirty Martini Dip for a delicious appetizer, a dressing in a salad, or a sauce on a sandwich.
Ingredients
For the Dip:
- 8 ounces cream cheese
- ½ cup sour cream
- 4 ounces California blue cheese
- 4 pepperoncini peppers
- 2 tablespoons pepperoncini brine
- 2 tablespoons dry vermouth
- 1 tablespoon California vodka
- Zest of one lemon
- 1 15-ounce can pitted California Ripe green olives, drained
For the Salad:
- 4 medium Yukon Gold potatoes (about 2 pounds), sliced ¼-inch thick
- Kosher salt
- Extra-virgin olive oil
- Freshly ground black pepper
- 1 ¾-pound New York Strip steak (weight may vary, but look for a 1 ½-inch thick grocery steak)
- 1-2 tablespoons grapeseed oil or high smoke-point oil of choice
- Romaine lettuce
- Marinated red onions
Instructions
- Make the Dirty Martini Dip: To a food processor, add the cream cheese, sour cream, and blue cheese, and blend until creamy and well-combined. Add the peperoncini peppers, brine, vermouth, vodka, and lemon zest and blend until smooth. (See notes to serve this dip as an appetizer!)
- Add 1/3 of the dip to a piping bag with a small hole or piping tip and twist to close. If you do not have a piping bag, use a ziploc bag, twist to close, then cut a small, small corner. Tip: When filling the bag, hold one corner in one hand and with your other hand fold the rest of the bag around your hand so that you create a faux-cone and can easily fill it with the dip. Unfold the bag and twist, and voila!
- Stuff the olives with the dip, then pierce with toothpicks or skewers. Arrange the stuffed olives on a small plate in a single layer then set the plate and the remaining dip in the refrigerator.
- Heat oven to 425F. Remove steak from the refrigerator to bring to room temperature.
- Cook the potato crisps: Fill a pot with water and add a teaspoon of salt and bring to a boil over medium-high heat. Once the water is boiling, add the potatoes and parboil for 4 minutes. Drain the potatoes in a colander and then return them to the pot you cooked them in to dry out, shaking the pan a bit.
- Once the potatoes are dry, place them in a bowl with a couple drizzles of olive oil, some salt, and pepper. Toss to coat each potato slice evenly.
- Place the potato slices evenly on a baking sheet. Place in the oven and cook for 25 minutes. Remove, flip, and return to the oven for 10- 15 more minutes, checking occasionally and removing any potato crisps as they get brown and crispy. When all of the potatoes are done, remove the pan from the oven and set aside.
- Cook the steak: Season the steak liberally with salt and pepper.
- Over medium-high heat, add the grapeseed oil to a cast-iron pan and when hot, sear the steak edge on the fat cap for 1 minute. Using tongs, flip the steak to its flat side and sear for 2 minutes, without moving. Flip the steak to the other side and sear for 2 minutes, unmoved, then using the tongs, hold the steak on its edge(opposite the fat cap) for 1 minute. This will give you a perfect rare steak, but if you would prefer it medium-rare, sear on each flat side for 3 minutes per side, for a total of 8 minutes.
- Remove the steak from the pan and set on a board to rest, loosely covered with aluminum foil, for 10 minutes.
- Cube the steak and set aside.
- Assemble the salad: On a large serving platter, arrange the romaine and salt the greens. Nestle a small bowl of the dip among the greens and place the stuffed olives next to the greens. Top the greens with the potato crisps, steak, and finally some marinated onions. Add more dip as a dressing and tuck any extra stuffed olives wherever there’s space.
- Enjoy!
Notes
You can also use the Dirty Martini Dip as an appetizer with crudites. Add sliced olives to the dip and place in a bowl. Serve alongside radishes, potato chips, carrots, cucumbers or anything else you would love to dip!
Use this dip as a sauce on a sandwich! Slice a baguette or hearty bread for a sandwich. Add some sliced olives to the dip and put it on the bread. Add roast beef, arugula, marinated onions, cole slaw, and potato chips to it. Enjoy!
Nutrition
- Serving Size:
- Calories: 572
- Sugar: 3.1 g
- Sodium: 908.7 mg
- Fat: 33.2 g
- Carbohydrates: 34.5 g
- Protein: 34.9 g
- Cholesterol: 106.6 mg
Can I replace the blue cheese with something milder like feta cheese or goat cheese and still keep that bold flavor?
Such a creative twist! Turning a dirty martini into a dip and even a full salad is such a fun and unexpected idea.
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