In a food processor, combine cream cheese, blue cheese, olive brine, and vodka if desired. Blend on high until smooth and creamy, about 1 to 2 minutes.

Add chives, white pepper, garlic powder, onion powder, and lemon zest. Pulse for about 30 seconds until combined. Adjust seasoning with salt if necessary.

Stuff Castelvetrano olives with crumbled blue cheese and set aside.

Transfer the dip into a piping bag or a serving bowl.

Pipe the dip onto a serving plate or spread it in the bowl. Create a design for visual appeal.

Garnish with stuffed olives and drizzle with olive oil. Serve with chips or fresh veggies.