Blue Cheese Olive Dip Recipe

Introduction

This Blue Cheese Olive Dip is a creamy, tangy treat perfect for entertaining or a casual snack. It combines the bold flavors of blue cheese and Castelvetrano olives for a rich, savory dip that pairs beautifully with plain chips and a crisp cocktail.

Ingredients

• 8 oz cream cheese
• 2-4 oz blue cheese (adjust to taste)
• 2½ tbsp olive brine
• 1½ tbsp vodka
• 2 tbsp chives (chopped)
• ½ tsp white pepper
• ½ tsp garlic powder
• 1 tsp onion powder
• 1 lemon (zest only)
• 1 pinch salt (optional)
• 12 oz Castelvetrano olives (pitted)
• Blue cheese (for stuffing the olives)
• Drizzle olive oil
• Chives (chopped, to taste)
• Black pepper (to taste)
• 1 bag chips (plain, for serving)

Instructions

1. Step 1: In a food processor, combine cream cheese, blue cheese, olive brine, vodka, chopped chives, white pepper, garlic powder, onion powder, lemon zest, and a small pinch of salt. Process until the mixture is smooth and creamy.
2. Step 2: Refrigerate the dip if you’d like it chilled, or leave it at room temperature. Meanwhile, stuff the pitted Castelvetrano olives with small pieces of blue cheese.
3. Step 3: Transfer the dip to a piping bag fitted with a large round nozzle. On a serving plate, pipe the dip in a continuous S-shaped pattern, moving the bag back and forth.
4. Step 4: Arrange the blue cheese-stuffed olives along the piped dip. Drizzle with olive oil, sprinkle additional chopped chives, and season with black pepper to taste.
5. Step 5: Serve immediately with plain chips and enjoy alongside a dirty martini or your favorite cocktail.

Tips & Variations

• If you prefer a milder dip, use less blue cheese or substitute with Gorgonzola for a creamier texture.
• For added texture, sprinkle some toasted walnuts or pecans on top before serving.
• Try adding a squeeze of fresh lemon juice for a brighter tang.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. The dip may firm up when chilled; let it sit at room temperature for 10-15 minutes before serving again. Stuffed olives are best served fresh but can be kept refrigerated for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of olives for this dip?

Yes, you can substitute Castelvetrano olives with other mild, pitted olives like Manzanilla or green olives. Just make sure they are pitted for easy stuffing.

Is the vodka essential in the dip?

The vodka adds a subtle depth of flavor and helps blend the ingredients smoothly, but you can omit it if you prefer. The dip will still be delicious without it.

Blue Cheese Olive Dip Recipe

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4.6 from 63 reviews

This Blue Cheese Olive Dip is a creamy, tangy, and savory appetizer perfect for parties or casual gatherings. It combines smooth cream cheese with pungent blue cheese, tangy olive brine, and aromatic spices, complemented by blue cheese-stuffed Castelvetrano olives. Served with chips and drizzled with olive oil and fresh chives, this dip pairs beautifully with a dirty martini for an elegant yet easy-to-make starter.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Serves 6–8 people 1x
• Category: Appetizer
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Dip Ingredients

• 8 oz cream cheese
• 2–4 oz blue cheese (adjust to taste)
• 2½ tbsp olive brine
• 1½ tbsp vodka
• 2 tbsp chives (chopped)
• ½ tsp white pepper
• ½ tsp garlic powder
• 1 tsp onion powder
• 1 lemon (zest only)
• 1 pinch salt (optional)

Olives and Garnishes

• 12 oz Castelvetrano olives (pitted)
• Blue cheese (for stuffing the olives, about 2 oz)
• Olive oil (for drizzling)
• Chives (chopped, to taste)
• Black pepper (to taste)

Serving

• 1 bag plain chips (for serving)

Instructions

1. Prepare the Dip: In a food processor, combine cream cheese, blue cheese, olive brine, vodka, chopped chives, white pepper, garlic powder, onion powder, lemon zest, and a tiny pinch of salt. Process until the mixture is completely smooth and creamy, ensuring all flavors are well blended.
2. Chill the Dip: Transfer the dip to a container and store it in the refrigerator if you prefer it cold. The dip can be served at room temperature as well, so you can decide when to chill it. Meanwhile, prepare the stuffed olives.
3. Stuff the Olives: Using about 2 oz of blue cheese, carefully stuff each pitted Castelvetrano olive with blue cheese. Set the stuffed olives aside for assembly.
4. Plate the Dip: Fill a piping bag fitted with a large round nozzle with the prepared dip. Pipe the dip onto a serving plate in a continuous S-shaped pattern by moving the bag back and forth smoothly to create an attractive presentation.
5. Arrange the Olives: Neatly arrange the blue cheese-stuffed olives along the piped pattern of the dip on the plate to create a visually appealing appetizer.
6. Garnish and Serve: Drizzle the dish with olive oil, sprinkle chopped chives and black pepper over the top to add color and enhance the flavors. Serve immediately with a bag of plain chips and enjoy alongside a dirty martini or your favorite cocktail.

Notes

• Adjust the amount of blue cheese according to your taste preference for a milder or stronger blue cheese flavor.
• If you can’t find Castelvetrano olives, use another mild, green pitted olive for stuffing.
• The vodka adds subtle acidity but can be omitted or replaced with a splash of water or lemon juice if preferred.
• Serve the dip chilled for a refreshing appetizer or at room temperature for a softer texture and bolder aroma.
• Use a food processor for the smoothest texture; a blender may also work but could be less creamy.
• Blue cheese-stuffed olives can be made ahead and stored in the refrigerator for several hours before serving.

Keywords: blue cheese dip, olive dip, stuffed olives, appetizer, party food, creamy dip, Castelvetrano olives, cocktail snack