Dirty Martini Dip

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.

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.

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.

Drain off some of the liquid, and spoon olive mixture onto dip. Serve with crackers or crostini.