Ingredients
- 8 ounces (225 g) cream cheese, softened
- ½ cup (120 g) sour cream
- ¼ cup (60 g) mayonnaise
- 2 to 3 tablespoons olive brine, from the jar of olives
- 1 cup (about 150 g) pimento-stuffed green olives, finely chopped
- 2 green onions, finely sliced
- 1 small garlic clove, minced (or ½ teaspoon garlic powder)
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice (optional)
- ½ cup (about 60 g) crumbled blue cheese (optional, for extra tang)
For garnish and serving
- Whole or sliced green olives
- Chopped fresh parsley or chives
- Crackers, toasted baguette slices, or fresh vegetables, for serving
🧂 Ingredient Notes and Smart Substitutions
Cream cheese
Cream cheese gives the dip its thick, creamy, spreadable body. Soften it to room temperature before mixing, so it blends smoothly with no lumps. Full-fat cream cheese gives the best flavor and texture. Whipped cream cheese works too, and it blends even more easily, though the dip will be a bit softer.
Sour cream
Sour cream adds tang and lightens the dip, so it is creamy but not heavy. Plain Greek yogurt can replace it for a tangier, higher-protein version.
Mayonnaise
A little mayonnaise adds richness and silkiness. You can leave it out and use a little more sour cream if you prefer.
Olive brine
The brine is the “dirty” part of the dip. Use the liquid from your jar of green olives, and add it a tablespoon at a time. Taste as you go, since brines vary in saltiness. Brine also thins the dip slightly, so it helps you control the consistency.
Green olives
Pimento-stuffed Spanish green olives are the classic choice. They are briny and slightly tangy, and the pimento adds color. You can also use blue cheese-stuffed olives, garlic-stuffed olives, or plain pitted green olives. Chop them finely, so that every bite has a little olive without large chunks. Pat the chopped olives lightly with a paper towel to remove surface brine, so the dip does not get watery.
Green onions
Sliced green onions add a fresh, mild onion flavor and a pop of color. Chives work well too.
Garlic
A small amount of minced garlic adds savory depth. Raw garlic gets stronger as the dip rests, so start small. Garlic powder is milder and blends in evenly.
Black pepper
Freshly cracked pepper adds a gentle warmth that complements the briny flavor.
Lemon juice (optional)
A teaspoon brightens the dip and cuts through the richness, much like the lemon twist in a martini.
Blue cheese (optional)
Many dirty martinis are served with blue cheese-stuffed olives. Crumbled blue cheese adds a tangy, funky richness that fans of that pairing will love. Skip it for a milder dip.
Instructions
In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, olive brine, garlic, black pepper, and lemon juice (if using). Mix until smooth and creamy. Use a hand mixer on low speed, a sturdy spatula, or a whisk. Scrape down the sides of the bowl to make sure there are no lumps.
Tip: Start with 2 tablespoons of olive brine, then add more to taste. The dip should be thick and scoopable, not runny.
Fold in the chopped olives and any additional savory ingredients, such as the sliced green onions and crumbled blue cheese, if using. Fold gently with a spatula so the add-ins are evenly distributed without overmixing.
Tip: Reserve a spoonful of chopped olives and green onions for garnish.
Transfer the dip to a serving bowl and smooth the top with the back of a spoon or spatula. You can make a gentle swirl on top for a pretty finish.
Refrigerate until chilled and the flavors have blended. At least 1 to 2 hours is ideal, and overnight is even better. Cover the bowl with plastic wrap or a lid.
Why chill? Chilling lets the olive, garlic, and onion flavors meld into the creamy base, and it firms up the dip so it holds on a cracker. The flavor is noticeably better after a rest in the refrigerator.
Garnish with olives and fresh parsley or chives. Serve with crackers, bread, or fresh vegetables. Take the dip out of the refrigerator about 10 minutes before serving if it feels too firm. 🫒
Cold cream cheese leaves lumps. Let it sit at room temperature for about 30 to 60 minutes, or microwave it for 10 to 15 seconds.
Beat the cream cheese, sour cream, and mayonnaise until completely smooth before adding the olives. This prevents lumps and helps the dip look creamy.
Small pieces give you olive flavor in every bite and stop the dip from sliding off a cracker.
Wet olives add extra liquid. A quick pat with a paper towel keeps the texture thick.
The brine thins the dip and adds salt. Add it a spoonful at a time, and stop when the flavor is right and the dip is still thick.
Cold dip is firmer and more flavorful. It also gives the garlic and onion time to mellow.
After chilling, taste again. You may want a little more brine, pepper, or lemon.