Dessert

Blue Cheese Olive Dip Recipe

ByRafael Mansero December 12, 2025December 12, 2025

Introduction

This Blue Cheese Olive Dip is a flavorful and creamy appetizer perfect for gatherings or casual snacking. Combining tangy blue cheese with briny olives and a hint of vodka creates a unique and irresistible dip. Serve it with chips and enjoy a sophisticated twist on classic party fare.

A silver plate filled with three main layers: the base layer is a creamy white sauce spread thinly in a ring shape; on top, a shiny layer of golden olive oil covers the sauce; the top layer consists of rows of bright green olives carefully placed close together, each olive stuffed with a white filling and sprinkled with small green herb pieces and black pepper. The plate sits on a white marbled surface, with a blurred background featuring green leaves and a glass of white drink. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese
2–4 oz blue cheese (adjust to taste)
2½ tbsp olive brine
1½ tbsp vodka
2 tbsp chives (chopped)
½ tsp white pepper
½ tsp garlic powder
1 tsp onion powder
1 lemon (zest only)
1 pinch salt (optional)
12 oz Castelvetrano olives (pitted)
Blue cheese (for stuffing the olives)
Drizzle olive oil
Chives (chopped, to taste)
Black pepper (to taste)
1 bag chips (plain, for serving)

Instructions

Step 1: In a food processor, combine cream cheese, blue cheese, olive brine, vodka, chopped chives, white pepper, garlic powder, onion powder, lemon zest, and a pinch of salt if using. Process until the mixture is smooth and creamy.
Step 2: Refrigerate the dip if you prefer it cold; room temperature is fine as well. Meanwhile, stuff the pitted Castelvetrano olives with blue cheese.
Step 3: Transfer the dip to a piping bag fitted with a large round nozzle. Pipe the dip onto a serving plate in a continuous S-shaped pattern.
Step 4: Arrange the stuffed olives along the dip pattern. Drizzle olive oil over the top, sprinkle with additional chopped chives and black pepper to taste.
Step 5: Serve immediately with plain chips and enjoy with a dirty martini or your favorite cocktail.

Tips & Variations

Adjust the amount of blue cheese in the dip to suit your taste—more for a stronger flavor, less for milder.
Use other types of olives if Castelvetrano are not available, but pitted green olives work best for stuffing.
For a non-alcoholic version, substitute vodka with extra olive brine or a splash of lemon juice.
Chilling the dip before serving helps the flavors meld and creates a firmer texture for piping.

Storage

Store the leftover dip covered in the refrigerator for up to 3 days. The olives should be stuffed fresh for best texture, but you can store stuffed olives in an airtight container for 1–2 days. Reheat is not recommended; serve cold or at room temperature for best flavor.

How to Serve

A shiny silver plate filled with neatly arranged green olives in several rows, each olive stuffed with a small amount of white filling. The olives sit on a thick layer of creamy white sauce spread around the edge of the plate, with a drizzle of golden olive oil over the top. Small pieces of chopped green herbs and ground black pepper are sprinkled evenly across the olives and sauce. The plate is placed on a white marbled surface, with blurred background elements including a garlic bulb, leafy greens, and a glass of light yellow drink. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can prepare the dip up to two days in advance and keep it refrigerated. Allow it to come to room temperature or chill it slightly before serving for the best texture.

What can I use instead of blue cheese?

If you prefer a milder cheese, try substituting blue cheese with feta or gorgonzola. Keep in mind these alternatives will change the flavor profile but still provide a delicious creamy texture.