Ingredients
¾ cup (100 grams) pitted Castelvetrano olives, drained
¼ cup (65 grams) olive brine
2 tablespoons (28 grams) dry gin
1 tablespoon (14 grams) dry vermouth
3 strips (10 grams) lemon peel
1 clove (3 grams) garlic
2 8-ounce packages (452 grams) cream cheese, softened
4 ounces (113 grams) creamy blue cheese
½ cup (120 grams) plain Greek yogurt
¼ teaspoon (1 gram) salt
Step by step
Add olives, brine, gin, vermouth and lemon peel to KitchenAid® Cordless Go Top Down Chopper. Pulse to chop. Cover and set aside to let marinate while mixing cheese.
In mixing bow, using KitchenAid® Cordless Go Hand Mixer, mix cream cheese until fluffy. Mix in blue cheese, Greek yogurt, salt and pepper.
Drain olive mixture liquid into cheese mixture. Whip to combine. Spread blue cheese mixture into a bowl. Top with chopped olive mix and drizzle with olive oil.
Pro Tip: Dip can be made ahead of time. Store olives and cheese mixture separately until serving. Serve with crostini or celery spears.