Warm Fig and Prosciutto Goat Cheese Dip is an irresistible gluten-free dip recipe! Layers of goat cheese and prosciutto, fig jam, and pistachios will be a hit at parties. This recipe is sponsored by Crunchmaster® crackers.
In case you didn’t find a dish that spoke to your soul in my Thanksgiving Side Dish and Appetizer round up, I’ve got one last gluten-free app to pass by you before the big meal later this week: Warm Fig and Prosciutto Goat Cheese Dip. Good grief I get excited just typing that out – the combination of sweet and savory flavors in this creamy, cheesy dip are so craveable!
This dish is a take on my Fig and Prosciutto Rollups, except Ben’s and my marriage isn’t put on the line when making it together. I say this because we always find ourselves wildly assembling the rollups 5 minutes before leaving for a party we’re taking them to in a rather unfriendly manner:
Me: Umm, can you spread goat cheese faster? We’re going to be late. (I HATE being late.)
Him: UMMMM can YOU stop eating all the prosciutto? We’ll have nothing left to take to the party!
Stare off ensues.
That is to say, compared to spreading softened goat cheese and fig jam onto rapidly disappearing prosciutto slices, this warm baked dip is a cinch. 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. Easy, right? Like a cheese plate in dip form. Cheesy, sweet, and savory – so good!
I like to serve Warm Fig and Prosciutto Goat Cheese Dip with Crunchmaster crackers, whom this recipe is sponsored by. Crunchmaster crackers were the first gluten-free crackers I bought after being diagnosed with Celiac Disease 4 years ago and the fact that there’s still a bag in our pantry at all times is a testament to how good they are. The crackers are super crunchy, made from whole grains and seeds, and come in a ton of flavors. Ben and I like to pair the Rosemary & Olive Oil Crackers with cheese and prosciutto as a nightcap, while their Original Multi-Seed crackers are perfect for dunking into this flavorful dip.
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 Thanksgiving or your next holiday potluck. Who is ready to eat?
Start by adding 8oz softened goat cheese and 4oz softened 1/3 less fat cream cheese to the bowl of a food processor or in a medium-sized bowl. Process until smooth or use beaters to whip the cheeses together. Or, if you’ve got some mega muscles, use a whisk to whip!
Scoop the whipped cheeses into a bowl if you used a food processor then fold in 4oz chopped prosciutto. La Quercia is my go-to prosciutto for pairing with cheese and crackers but you 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 1 cup fig jam on top.
Bake the dip for 8-10 minutes then sprinkle 2 Tablespoons shelled pistachios that have been chopped on top and serve with Crunchmaster crackers. So easy, right? I hope you love this delicious, sweet and savory, holiday-friendly dip – enjoy!
Warm Fig and Prosciutto Goat Cheese Dip
Warm Fig and Prosciutto Goat Cheese Dip is an irresistable gluten-free dip recipe! Layers of goat cheese and prosciutto, fig jam, and pistachios is a hit at parties.
- 8oz goat cheese, softened to room temperature
- 4oz 1/3 less fat cream cheese, softened to room temperature
- 4oz prosciutto, chopped
- 1 cup fig jam
- 2 Tablespoons pistachios, chopped
- Crunchmaster crackers, for dipping
- Preheat oven to 400 degrees. Combine goat cheese and cream cheese in a medium-sized bowl or food processor then whip with beaters or process until smooth. Scoop into a bowl if using a food processor then fold in prosciutto.
- Spread mixture into a 9"x7"x2" baking dish (or similar size dish - a pie pan would also work) then spread fig jam on top. Bake for 8-10 minutes or until warmed through, then sprinkle pistachios on top and serve with crackers (dip is best warm or even room temperature vs piping hot.)
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.