Warm Fig and Prosciutto Goat Cheese Dip is like a cheese board in dip form. This easy, creamy, sweet and savory recipe can be made in minutes and is a total crowd-pleaser. Perfect for the holidays!
“I made this for a holiday party last night. … I left the room and came back and there was just a little tiny bit of it remaining in the pan. So good! I can’t wait to make it again!” – reader Heather
If you’re ever in need of an easy, 10 minute dip recipe that tastes like a charcuterie board with none of the work — I’ve got you covered with Warm Fig and Prosciutto Goat Cheese Dip!
The combination of sweet and savory flavors in this creamy, cheesy dip are incredibly craveable and perfect for sharing.
Easy Warm Goat Cheese Dip
This goat cheese dip is a riff on my husband’s and my Fig and Prosciutto Rollups. We like the dip version better though because our marriage isn’t put on the line each time we make it together. I say this because we inevitably find ourselves wildly assembling the rollups 5 minutes before leaving for whatever party we’re taking them to in a rather unfriendly manner:
Me: Can you spread goat cheese faster? We’re going to be late. (I HATE being late.)
Him: Can YOU stop eating all the prosciutto? We’ll have nothing left to take to the party!
Stare off ensues.
Pin this now to find it later
Pin ItThat is to say, this warm baked dip is a breeze (and practically a marriage-saver!) ;)
Fold softened goat cheese and cream cheese with chopped prosciutto then spread into a baking dish. Dollop with fig jam then bake for 10 minutes and top with chopped pistachios.
Cheesy, sweet, and savory – so good! Like a cheese plate in dip form.
Not only is Warm Fig and Prosciutto Goat Cheese Dip great to set out for family and friends at home, but it’s best served warm vs piping hot so it travels well. Slap some foil on that baby and become the guest with the best appetizer at the next party or holiday potluck you attend.
Try Roasted Garlic and Prosciutto Cream Cheese Dip with Hot Honey
How to Make This Recipe
Start by adding softened goat cheese (chevre) and softened 1/3 less fat cream cheese to the bowl of a food processor then process until smooth.
Recipe Tip
If you don’t have a food processor, use an electric stand mixer or a hand held mixer to whip the goat cheese and cream cheese together until smooth.
Scoop the whipped cheeses into a bowl if you used a food processor then fold in chopped prosciutto. La Quercia is my go-to prosciutto for pairing with cheese and crackers but you can save yourself a few bucks and go with a less expensive brand for this recipe since it’s mixed into the dip.
Scoop the cheese and prosciutto mixture into the bottom of a 9″x7″x2″ baking dish (or any similar sized baking dish – a pie pan works great too) then spread fig jam on top.
Bake the dip for 8-10 minutes then sprinkle chopped pistachios on top and serve with crackers. So easy, right? I hope you love this delicious, sweet and savory dip — enjoy!
More Craveable Dip Recipes
- Dirty Martini Dip
- Roasted Garlic and Prosciutto Cream Cheese Dip with Hot Honey
- Pickle Wrap Dip
- Copycat Trader Joe’s Everything But the Bagel Dip
- Crock Pot Buffalo Chicken Dip
- The BEST Fruit Dip
Ingredients
- 8 oz goat cheese, softened to room temperature
- 4 oz 1/3 less-fat cream cheese, softened to room temperature
- 3 — 4 oz prosciutto, chopped
- 1 cup fig jam
- 2 Tablespoons chopped pistachios
- Crackers, for dipping
Directions
- Preheat the oven to 400 degrees.
- Add the softened goat cheese and cream cheese to the bowl of a food processor then process until smooth. Alternatively you can beat the cheeses together in an electric stand mixer, or large glass bowl if using a hand-held mixer. Scoop the creamed cheeses into a mixing bowl then add the chopped prosciutto and fold to combine.
- Spread the mixture into a 9"x7"x2" baking dish (or similar sized dish – a pie pan also works) then spread the fig jam on top. Bake for 8-10 minutes or until warmed through, then sprinkle chopped pistachios on top and serve with crackers. This dip is best warm or even room temperature vs piping hot.
Notes
- Prosciutto packages commonly come in either 3oz or 4oz sizes – either quantity is fine in this recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Super easy and delicious.
I’m so glad you loved it, Shannon! Thank you so much for your feedback and recipe rating!
What happened to the 5 layer baked hummus dip recipe? I saved the link years ago but when I click on it I am directed to this fig dip recipe.
Hi Kate! I’ll email it to you!
I made this for a gathering of friends and it was postponed a week due to weather. Can I freeze or refrigerate for a week then reheat?
You could try freezing then thawing in the refrigerator. That should be fine!
Would this taste good still using Neufchatel cheese instead of cream cheese?
Hi Lisa! You bet!
Looking forward to trying this recipe this weekend. Has anyone tried preparing the dip in advance and then baking just before serving? Would this work? Busy weekend hosting a group so would be nice to prepare a day or two before…
Thanks,
Christiana
Hi Christina! You should be fine to assemble them ahead of time — I’d let the baking pans sit out for at least 30 minutes ahead of time so you can still count on that quick baking time in the oven!
What would be the best substitute for the fig spread?
I think apricot preserves would be a great pairing with the prosciutto!
I made this for Christmas Day and everyone flipped for it! I will definitely be making this again!
Awesome!! I’m so glad it was a hit with everyone, Sue! Thank you so much for your feedback and recipe rating!
How many people does this dip serve?
Depends on how hungry everyone is. ;) Usually 6-10.
Hi! Sounds delicious! What is your favorite gluten free cracker for this dip?
Hi Michelle! I really like Crunchmaster crackers, Simple Mills Almond Crackers. :)
Kristen, fabulous recipe. It’s always a real hit.
I just thought I’d share that I bake the prosciutto until crispy and crumble it over the top with the pistachios. My family likes that you can taste the prosciutto more this way.
Another great recipe from my favorite gal!
Crisping the prosciutto and putting on top sounds great! Will definitely try that next time!
Oh I love that idea, Mimi! Another great layer of flavor and texture — thank you so much for sharing!
I made this for a holiday party last night. It was delicious and gone in a flash. I left the room and came back and there was just a little tiny bit of it remaining in the pan. So good! I can’t wait to make it again! I used an orange fig spread and the little bit of citrus added a delicious note. I woke up thinking about this dip (probably dreamed about it too!)
So, so glad it was a hit, Heather! The citrus spin sounds divine!