A Dirty Martini Fondue is essentially a cheese fondue or creamy dip flavoured with the elements of a Dirty Martini: gin or vodka, dry vermouth and, most importantly, olive brine and chopped olives. The olive brine gives it the salty, tangy backbone while the spirit and vermouth contribute bright, botanical notes. Think of it as the cocktail turned into a communal, spoonable party dish that pairs with the usual fondue dippers, bread, pickles, vegetables, and with some more adventurous options such as charcuterie, seafood or crisp flatbread.
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Why The Idea Is Trending
Over the past year bartenders and food writers have been leaning into savoury, cocktail-inspired food items, dirty martini dips and olive-forward recipes have been picked up by mainstream food sites and social media, and bars are experimenting with ever-filthier martinis and brines. At the same time food editors have published approachable dip versions that borrow the martini flavour profile for party food. That mix of bar creativity and easy at-home adaptations has pushed the dirty-martini flavour into the world of fondue and dips.
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How To Make It
Ingredients (serves 6–8 as a fondue/dip)
- 250–300 g good melting cheese (a mix works well; try 150 g Gouda, Mozzarella or Emmental + 100 g cream cheese or mild cheddar for creaminess).
- 120–150 ml olive brine (from a jar of green olives), adjust to taste.
- 45–60 ml dry vermouth.
- 30–45 ml gin or vodka (optional, for a boozy hit; leave out for a non-alcoholic version and add a splash of water).
- 1 tablespoon lemon juice (to brighten).
- 1 teaspoon cornstarch (or 1 tablespoon flour) mixed to a slurry with a little cold water, this helps stabilise the fondue.
- 1–2 cloves garlic, halved.
- 100–120 ml whole milk or light cream (to loosen the cheese).
- 75–100 g finely chopped green olives (Castelvetrano or pitted green olives are good).
- Freshly cracked black pepper and a small pinch of smoked paprika or cayenne, to finish.
All measurements are flexible; the key idea is to balance salt from the brine with creamy cheese and a bright edge from lemon and vermouth.
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Method
- Rub the inside of a fondue pot or a heavy-bottomed saucepan with the cut garlic halves, then discard the garlic. This gives a subtle garlic base without overpowering the martini notes.
- Over low heat add the milk or cream and bring just to a gentle simmer. Whisk in the cornstarch slurry so the liquid thickens slightly.
- Reduce heat to the lowest setting and add the grated cheeses in batches, stirring constantly until smooth. Keep the temperature low so the cheese melts gently and does not seize.
- Stir in the vermouth, gin or vodka (if using) and then add the olive brine a little at a time, tasting as you go. You want a clear olive note but not a salt bomb.
- Fold in most of the chopped olives, reserving a few for garnish. Season with lemon juice and pepper, and finish with a pinch of smoked paprika if you like a faint warmth. Transfer to the fondue pot over a low flame for serving.
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Variations To Try
- Blue-cheese Dirty Martini Fondue: Fold a small amount of creamy blue cheese into the base for a tangy, punchy version; pair it with robust breads. Blue cheese and olives are a classic dirty-martini pairing.
- Vegetarian / alcohol-free: Omit spirit and replace vermouth with a splash of white grape juice plus a little extra lemon; use a non-alcoholic vermouth if you can source it. Increase the olive brine slowly to taste.
- Spicy dirty: Add finely chopped pickled peppers or a pinch of chilli flakes to the olive-brine step for warmth.
- Seafood twist: Stir in small bits of smoked salmon or serve with prawns for dipping; the brine and smoke work well together.
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Pairing Suggestions
A Dirty Martini Fondue is inherently savoury and quite assertive. Match that intensity with items that either cleanse the palate or complement the briny, herby notes.
- Breads and toasts: Cubes of crusty sourdough, toasted focaccia, or lemon-zest brioche make solid dippers. The acidity in sourdough cuts through the richness.
- Crisp crackers and flatbreads: Thin crackers, crispy pita chips or grilled flatbread provide texture contrast.
- Charcuterie: Slices of prosciutto, salami and mild pâtés sit well alongside the fondue, as do cornichons and pickled onions.
- Vegetables: Blanched asparagus, baby potatoes, radishes, carrots and broccoli florets offer fresh, vegetal counterpoints.
- Seafood: Steamed prawns, calamari rings or smoked salmon can be dipped; the brine in the fondue complements seafood beautifully.
- Garnishes: Extra chopped olives, blue cheese crumbles, lemon zest, and a scattering of chopped fresh herbs such as rosemary, chives or parsley.
For drinks, a crisp dry martini or a vermouth spritz ties the theme together, or you can serve light, citrusy white wines and dry sparkling wines to cut the richness. If you prefer non-alcoholic pairings, sparkling water with lemon or a saline-tang kombucha works well.
Serving And Safety Notes
Serve the fondue warm but not boiling, on a low flame if using a fondue pot. Keep extra milk or cream at hand to loosen the fondue if it thickens. If you choose to incorporate alcohol remember that some of the spirit will cook off but a residual boozy note may remain; do not serve to children. Store leftovers in a sealed container in the refrigerator for up to two days; reheat gently with a splash of milk, stirring until smooth.