High Protein Blue Cheese Stuffed Dirty Martini Dip
If you like a blue cheese stuffed dirty martini, this higher protein no tini dip is for you! This dirty martini dip is bold and savory with the classic brininess of a dirty martini. It’s decadent, with added protein and totally alcohol-free.
The base is made with non-fat and low-fat ingredients but don’t let that fool you. It’s creamy and thick with crumbles of blue cheese and bites of pimento olives in each delicious bite. It takes less than ten minutes to throw together but requires at least 4 hours of refrigeration so it’s a great option to make ahead of time for New Year’s Eve, bachelorette parties and holidays.
Serve it alongside the classic cocktail or keep it alcohol-free with non alcoholic Moscow mules. If you want to add more decadent dips to your party spread, try cranberry jalapeno dip or crab and artichoke spinach dip.
Why you’ll love this recipe
- Your favorite cocktail in dip form!
- 10 grams of protein per serving.
- A fun dip for parties!
Ingredients and Substitutions:
These are the main ingredients and substitutions for this creamy dip. See the recipe card below for the full ingredient list and instructions.
- Low-Fat Cottage Cheese: full-fat for a richer dip. Drain an excess liquid from the top before using.
- Less-Fat Cream Cheese: you can also use full-fat cream cheese but I promise, this dip is just as rich and delicious with the lighter ingredients.
- Non-Fat Greek Yogurt: I love Fage because even the non-fat is still thick. If you have a watery yogurt, I suggest using a low-fat or full-fat that’s a little thicker.
- Green Olive Juice: can’t have a martini without the olive juice! I use the juice straight out of the green olive jar.
- Pimento-Stuffed Green Olives: green olives, also known as Castelvetrano olives, are perfect for martini dip because they’re buttery and mild with the pimento adding a peppery and bold flavor. I like the chopped olives to be fairly small so each bite has a little bit of each flavor. Chop the olives more or less to your liking.
- Blue Cheese Crumbles: this is a must! Blue cheese adds complexity and a creaminess to the dip. You can use other cheeses too like gorgonzola. You can skip it but I don’t recommend it, it adds so much!
Variations
- Play with flavors and add other marinated olives to this dip. Greek and feta olives are a fun twist.
- Add red pepper flakes or cayenne pepper for a little kick of heat.
Dietary Modifications
- This dip recipe is gluten-free, as is. Very rarely, a company will sneak gluten into the pimento olives, so double check that yours don’t.
- This recipe is dairy intensive and it’s not suggested to make it dairy-free.
How to make this dirty martini dip (a step-by-step visual guide):
Step 1: make your dip
In a medium mixing bowl combine the cottage cheese, softened cream cheese, greek yogurt, garlic powder, pepper and olive juice (image 1). Mix to combine until the cream cheese is fully combined into the mixture and no chunks remain (image 2). Fold in the chopped green olives and blue cheese (image 3). Cover and store in the fridge overnight or at least 4 hours. This allows the flavors to meld and the dip to thicken (image 4).
Step 2: remove, garnish and serve
When ready to serve, transfer the mixture to a serving bowl and top with additional green olives for garnish and blue cheese crumbles. Serve with pita chips, wheat thins, crusty bread and veggies.
Expert Tip!
For a fancy and fun way to serve your dip, transfer to a large martini glass with olive garnish, green onions and blue cheese crumbles.
Recipe FAQs
Store your dip in the fridge for up to three days.
Serve this with your favorite dippers. I love pita chips, fresh veggies, chips and crusty bread.
Check out our other cottage cheese recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Dirty Martini Dip
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Dirty Martini Dip
Ingredients
- 2 cups low-fat cottage cheese 440g
- 4 oz. less fat cream cheese softened
- 1/4 cup non-fat plain greek yogurt 56g
- 1/4 tsp. garlic
- fresh black pepper
- 3 Tbsp. green olive juice
- 1 cup pimento-stuffed green olives, chopped 5.75 oz container
- 2 oz. blue cheese crumbles
Instructions
- In a medium mixing bowl combine the cottage cheese, softened cream cheese, greek yogurt, garlic powder, pepper and olive juice. Mix to combine until the cream cheese is fully combined into the mixture and no chunks remain. (See note below on blending.)
- Fold in the chopped green olives and blue cheese. Transfer to a sealable container and store in the fridge overnight or at least 4 hours. This allows the flavors to meld and the dip to thicken.
- When ready to serve, transfer mixture to a serving bowl and top with additional green olives for garnish and blue cheese crumbles. Serve with pita chips, veggies and/or wheat thins.
Notes
- Cottage cheese note: If cottage cheese texture is not your thing, blend with the olive juice in a high-speed blender until smooth before adding the remaining ingredients. Be sure to blend for a good 5 minutes so no chalkiness remains.
- Nutritional information is an estimate and will vary with substitutions.
