Dotties Dirty Martini olives/dip
Source of Recipe
TOH BB Holly
Dottie's Dirty Martini Dip
First, marinate your dirty martini olives:
Dottie's Marinated Martini Dirty Olives:
1 cup pimiento-stuffed green olives
2 Tablespoons gin
2 Tablespoons vermouth
1 Tablespoon of the olive brine from the pimiento-stuffed green olives
1/4 teaspoon crushed red pepper
5 (1/4-inch wide) strips lemon peel, each about 3-inches long
Combine all ingredients in a non-reactive dish and cover tightly. Allow olives to marinate at least 2 to 3 hours or up to 4 days in the refrigerator. (If you are only marinating them for a few hours, leave the olives in the marinade at room temperature.)
Yield: 1 cup olives
Note: These olives are great in martinis and also double as a quick party hors d'oeuvre. If you plan on using them exclusively as an hors d'oeuvre, drizzle a little extra-virgin olive.
Dottie's Dirty Martini Olive Dip
Ingredients:
2 (8 ounce) packages cream cheese,
softeneed
1/4 cup Hellmann's mayonnaise
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped green onion
6 slices deli bacon, cooked, drained and crumbled
5 ounces of Dottie's Marinated Martini Dirty Olives, drained & chopped
1/4 teaspoon Tabasco pepper sauce
Combine all ingredients together. Refrigerate until ready to serve. May be made up to 2 days ahead. If desired, cook an additional strip of bacon or reserve one strip to crumble over the top.
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