Dirty Martini Dip

Instructions

In a food processor, pulse feta, chives, and lemon zest until feta is broken up into small crumbs, about 10 seconds. Add cream cheese, gin, vermouth, za’atar, salt, and black pepper; process until combined. With the motor running, drizzle in 1 Tbsp. oil; process until smooth and fluffy. Transfer feta mixture to a large bowl. Fold in olives and pimento peppers. Divide dip among small martini glasses. Drizzle with more oil. Top with more za’atar and olives. Serve with crackers alongside.

• oz. feta in brine Notes: 6, about 1 1/2 cups, drained, cut into small pieces
• tbsp. thinly sliced chives Notes: 2
• lemon Notes: 1
• pkg. cream cheese Notes: 1, softened
• tbsp. gin Notes: 2
• tbsp. vermouth Notes: 1
• tsp. za’atar Notes: 1 1/2, plus more for serving
• tsp. kosher salt Notes: 1/4
• tsp. freshly ground black pepper Notes: 1/4
• tbsp. extra-virgin olive oil Notes: 1, plus more for drizzling
• torn pitted green olives Notes: 1, plus more for serving
• tbsp. finely chopped pimento peppers or roasted red peppers Notes: 2
• Crackers or crostini Notes: for serving