This vodka-spiked dirty martini dip isn’t your average appetizer. It’s creamy, savory and tastes just like your favorite dirty martini in dip form. Perfect for cocktail parties, holiday gatherings or whenever happy hour needs a little extra flair.
Looking for more dips? Try my Whipped Boursin with cranberry sauce or this all-time favorite Whipped feta with spicy honey.
The perfect appetizer
If you love a classic dirty martini, this dip takes it to the next level. Think all those briny flavors you adore, transformed into a smooth, scoopable dip that’s perfect with veggies or crackers.
It’s the kind of appetizer that feels fancy without being fussy. It comes together in a blitz, looks great on the table and fits right in at parties, holidays or New Year’s Eve celebrations. Bonus: you can make it a day ahead, so it’s ready when guests arrive.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO, or follow along on YouTube.
Easy ingredients
Dirty martinis are iconic for their bold flavor, and this dip captures all of it. I combine Boursin cream cheese with a touch of Gorgonzola, then layer in classic martini elements: chopped green olives, a splash of olive brine (the “dirty” part), lemon zest, a bit of vodka and dry vermouth.
The result is unmistakably martini-inspired — and yes, slightly addictive.
Variations
- Alcohol-free dirty martini dip – Skip the vodka and vermouth and add an extra splash of olive brine. You’ll still get that signature dirty martini flavor without the alcohol.
- Cheese swaps – Replace Gorgonzola with blue cheese or Roquefort.
- Not into blue cheese? Use feta for a milder, salty bite
How strong is the blue cheese flavor?
Totally up to you. The recipe uses about 3 oz (85g) blue cheese, but you can start with less, taste, and add more until it’s exactly where you want it.
Do I need to use blue cheese?
Traditionally, yes. Dirty martini dip relies on cream cheese for structure and blue cheese for that salty, briny edge that mirrors olives and vermouth. That pairing gives the dip both body and attitude.
Best-of-both-worlds options:
- Just Boursin: smooth, crowd-friendly and elegant. Add extra olives or olive brine to keep it “dirty.”
- Boursin + feta (50/50): balanced texture, mellow flavor.
- Boursin + a small crumble of blue cheese: subtle funk without overpowering the dip.
What to serve with dirty martini dip
Serve it in a bowl as a classic dip, or go all in and present it in individual martini glasses for extra flair.
It pairs beautifully with crudités (carrots, celery, radishes, cucumber, bell peppers), crackers, chips, crostini or pretzels.
Make Ahead
Prepare the dip up to 1 day in advance and store it in an airtight container or tightly covered. Add toppings just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Dirty Martini Dip
Ingredients
- 2 package (5.3 oz/150g) Boursin cheese - garlic & herbs
- 3 oz Gorgonzola cheese - less or more to taste, Roquefort or blue cheese
- 2 tbsp olive brine
- 2 tbsp vodka - or gin
- 1 tbsp dry vermouth
- 1 tsp lemon zest - more for topping
- ¾ cup green olives - in brine, drained and chopped
- olive oil - for drizzling
- flaky salt - for topping
- coarsely ground black pepper - for topping
- crackers, chips or crudités - for scooping
Instructions
- To your food processor, add Boursin, Gorgonzola, olive brine, vodka, vermouth and lemon zest. Pulse until smooth.
- Transfer the cheese mixture to a large bowl. Smooth out and top with chopped olives, lemon zest, a drizzle of olive oil, flaky salt and black pepper.
- Serve with crackers alongside. Enjoy!
Video
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