Bloody Mary Dip
It's your favorite brunch cocktail in one creamy bite!
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Yields:
6 - 8 serving(s)
Prep Time:
15 mins
Total Time:
20 mins
Can’t get enough of your favorite cocktail? Turn it into a snack with this zesty Bloody Mary dip. This party appetizer starts with a tangy blend of cream cheese and tomato paste, has a dollop of mayonnaise for extra creaminess, and a kick from crispy seasoned bacon. The classic Bloody Mary flavors are all there with a touch of celery salt, Worcestershire sauce, and a squeeze of lemon juice. For an adult spin, add a splash of vodka (it adds a nice tanginess). Be sure to garnish your dip with a sprinkle of sliced olives!
What is the origin of the Bloody Mary?
While the exact origin of this classic cocktail is not known, many accept the story of its invention in 1921 by Fernand “Pete” Petiot at Harry's New York Bar in Paris. Petiot mixed vodka with tomato juice, lemon, and spices inspired by the Russian drink "Vodka and Zakuski."
Can you substitute another alcohol for the vodka?
Bloody Mary is classically made with vodka. You are welcome to exchange the alcohol for another option. However, this will change the essence of the cocktail from a Bloody Mary to Bloody Maria (tequila), Bloody Bulldog/Red Snapper (gin), Michelada (beer), or a Virgin Mary (no added alcohol).
What should you serve with Bloody Mary dip?
There are so many ways to accompany your Blood Mary cocktail, this dip is no different! Sliced celery, toasts, crackers, or pickled vegetables all make great crunchy vessels for this creamy dip.
What variety of olive is best with this dip?
Spanish queen olives are the best olives for Bloody Mary dip. They're firm, green, and tangy. If you like your olives on the milder side, try castelvetrano olives, which are known for their sweet and slightly buttery flavor. You really can’t go wrong with either option!
Can this dip be made ahead of time?
Yes, this Bloody Mary dip can be made up to one day in advance. Just store it in an airtight container or tightly wrap it with plastic wrap before refrigerating. Top with olives just before serving.
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Ingredients
- 3 slices bacon
- 2 tsp. Montreal steak seasoning
- 1 (8-ounce) package cream cheese, cubed and at room temperature
- 1/4 cup mayonnaise
- 3 Tbsp. tomato paste
- 2 1/2 tsp. Worcestershire sauce
- 1/2 tsp. celery salt
- 1/2 lemon, zested and juiced
- 1 1/2 tsp. hot sauce
- 1 1/2 Tbsp. vodka (optional)
- 2 pimento-stuffed green cocktail olives, quartered lengthwise and stuffing chopped
- Assorted pickled vegetables, crudités, crackers, and chips, for serving
Directions
- Step 1In a medium skillet, arrange the bacon slices and sprinkle each with the steak seasoning. Cook over medium heat, flipping as needed, until crisp, 5 to 6 minutes. Transfer to a paper-towel lined plate to drain; then finely chop and set aside.
- Step 2In the bowl of a food processor, process the cream cheese, mayonnaise, tomato paste, Worcestershire sauce, and celery salt until well-combined. Scrape down the sides of the bowl as necessary. Add the lemon zest and juice, hot sauce, and vodka, if using, and pulse until just combined.
- Step 3Transfer the dip to a shallow serving bowl and gently fold in the bacon. Cover and refrigerate at least 1 hour and up to overnight. Top with the olives and pimento stuffing and serve with your favorite pickled vegetables, crudités, crackers, or chips.
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