Ingredients
- 16 oz Cream Cheese, softened
- 4 oz Blue Cheese, crumbled
- 1 jar Cento Imported Pitted Castelvetrano Olives (11.6 oz)
- 2 tbsp Cento Imported Pitted Castelvetrano Olives, olive brine
- 1 tbsp Dry Vermouth
- 1 tbsp Gin
- 1 tsp Cento Imported Extra Virgin Olive Oil
- 1/2 Lemon, peel
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
Directions
Start by draining a jar of olives and reserving the olive brine. Add the brine, dry vermouth, gin, and lemon peels back into the jar and seal it. Store in a cool place for 24 hours to allow the flavors to meld. Once ready, combine cream cheese, blue cheese, salt, pepper, and the brine mixture in a mixing bowl. Blend everything together with a hand mixer until smooth and creamy. Transfer dip to a serving bowl and garnish with additional blue cheese crumbles, chopped olives, and a drizzle of olive oil. Serve with crackers, breadsticks, or fresh veggies. Serves 6.
