Ingredients
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1 1/2 tablespoons olive oil, divided
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1 shallot, minced
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2 fluid ounces gin, divided
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8 ounces cream cheese, softened
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8 ounces blue cheese, crumbled
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1/2 cup sour cream
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1 1/2 cups sliced green pimiento-stuffed olives, plus 3 tablespoons olive brine, divided
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3/4 teaspoon kosher salt
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3/4 teaspoon freshly ground black pepper, divided
Directions
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Heat oil in a small skillet over medium heat. Add shallot and cook, stirring constantly, until softened, about 3 minutes. Carefully pour 1 1/4 ounces gin into the skillet; remove skillet from heat.
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Add cream cheese, blue cheese, sour cream, and shallot mixture to the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, add ingredients to a bowl and use a hand mixer). Beat on medium-low until well combined. Add 1 1/4 cup olives and 1 1/2 tablespoons brine to mixture and mix until just incorporated. Stir in salt and pepper; transfer mixture to a serving bowl. Cover and refrigerate for at least 1 hour.
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Meanwhile, make the olive topping. Combine remaining olives with remaining olive oil, gin, brine, and black pepper in a small bowl. Stir well and let stand until ready to serve.
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Drain off some of the liquid, and spoon olive mixture onto dip. Serve with crackers or crostini.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
307 | Calories |
26g | Fat |
7g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 307 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 13g | 66% |
Cholesterol 58mg | 19% |
Sodium 724mg | 31% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 9g | 18% |
Vitamin C 26mg | 28% |
Calcium 220mg | 17% |
Iron 1mg | 7% |
Potassium 192mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.