Ingredients:
250gms cream cheese (low or full fat)
60 gms blue cheese*
1/2 cup sour cream**
30mls Gundog Gin
20mls olive brine
Pinch of salt

Olive Topping to serve:
75 gms split green olives
2 tablespoons Extra Virgin Olive Oil
Good splash of gin
Splash of olive brine
* the more intense your choice of blue cheese the more it will dominate the flavour. I recommend Gorgonzola, Blue Castello or Danish Blue so it doesn’t overwhelm the Gin. If you use a more intense one just reduce the amount & adjust to taste.
** I use Greek yoghurt instead of sour cream to improve the protein content & to make it healthier (who am I kidding!!). Just reduce the amount if your yoghurt is a slightly runnier style.

How to make it.
In a food processor, combine the cream cheese, blue cheese, sour cream, Gundog Gin, olive brine and a pinch of salt. Process for 1-2 minutes until smooth.
Taste & if you want more gin flavor, add another splash and process again. Just be mindful that the more liquid you add, the looser the dip will be, so keep it in balance by adding extra cream cheese as needed.
In a small bowl, combine the olives and a couple of glugs of Extra Virgin Olive Oil. Add a splash of Gundog Gin and a splash of olive brine. Mix to coat.
Swirl the cheese dip over a serving plate or I love to pile it into a martini glass for that extra dramatic effect. Pile the olives with all their juices on top. Serve right away with crostini, bread or crackers. Yum!
Sit back & wait for the applause 😊