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dirty martini dip on a salad with potato wedges, olives, lettuce and onions

Dirty Martini Dip and Salad

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  • Author: Teri Turner
  • 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

  1. 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!)
  2. 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! 
  3. 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.
  4. Heat oven to 425F. Remove steak from the refrigerator to bring to room temperature.
  5. 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. 
  6. 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. 
  7. 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. 
  8. Cook the steak: Season the steak liberally with salt and pepper. 
  9. 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. 
  10. Remove the steak from the pan and set on a board to rest, loosely covered with aluminum foil, for 10 minutes. 
  11. Cube the steak and set aside. 
  12. 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. 
  13. 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!

a roast beef sandwich with dirty martini dip on a cutting board

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

Find it online: https://nocrumbsleft.net/2026/03/18/dirty-martini-dip-and-salad/