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!
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Warm Fig and Prosciutto Goat Cheese Dip
Description
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.
Ingredients
- 8oz goat cheese, softened to room temperature
- 4oz 1/3 less-fat cream cheese, softened to room temperature
- 3-4oz prosciutto, chopped
- 1 cup (12oz) fig jam
- 2 Tablespoons pistachios, chopped
- Crunchmaster crackers, for dipping
Directions
- 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.)
Notes
- Prosciutto packages commonly come in either 3oz or 4oz sizes - either quantity is fine in this recipe!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Oh man.. a dip with cheesy,fruity, nutty elements? This is basically a cheese board and I basically need wine, right? :)
I have an aversion to goat cheese. What could I sub for it? Dips looks great! Thanks.
I️ am going to try it with blue cheese
I’d love to know if anyone tried with blue cheese and how it tasted.
This sounds delicious, and best of all, easy. Have to put a plug in here for Crunchmaster crackers, the original, which we dearly love and can only find at Costco, which is an hour away. They’re a staple, so good, and I didn’t realize they are gluten free until now. This dip will be great to serve next time my sister visits (she’s allergic to wheat) thanks!
This looks amazing!! I’m going to try with Kite Hill dairy-free cheese!
This dip sounds great and I’ve never tried fig before, so this would be a great time to do so and Crunchmasters is one of my favorite brands of crackers!
This is GENIUS!
Goat cheese is a favorite of mine, so I have this recipe on my list to make for next week. It looks absolutely delicious!
Where did you find Fig Jam? I want to make this on Thanksgiving and can’t seem to find Fig Jam at Hy-Vee.
It’s in the speciality meats and cheeses section at HyVee. If you can’t find it just ask the person behind the cheese counter – they’ll know right where to point you. :)
I was desperate on Friday afternoon when I realized I was supposed to bring an app to a party. I had ten minutes to grocery shop and ten minutes to put something together. This was a HUGE hit. They scraped the plate clean! Thank you!!
That makes me soooo happy, Erin!! Thank you so much for leaving your feedback!!
nice dip, love the prosciutto with fig, really creative mix of ingredients, thank you for this recipe!
I hope you love it, Sabrina!
Hi Kristin…where do you find your fig jam? I’ve checked Hy-Vee Windsor Heights, Hy-Vee Johnston, and Fareway Urbandale. No luck. :(
Also, do you find it in the regular PBJ aisle, or is it a specialty item in produce?
Thanks!
Hi Debbie! Check in the speciality cheese counter by the deli – they have a few options there!
RAVE reviews at my book club last night! Leftovers are also a hit at work today!
LOVE! Thanks so much for your feedback, Ann – I’m so glad it was a hit!
Made this for an appetizer during a football party. It was GONE. In like 10 minutes. Great combination of flavors, and so pretty!
Awesome!!! So glad everyone love it, Whitney! Thanks so much for your recipe rating!
I have used your recipes for many years and they have all had rave reviews. This year I tried your warm fig, goat cheese, and prosciutto dip and WOW! ! ! We all loved it so much!!!! Thanks Iowa Girl! Im an Iowa girl too! Many Thanks!
That is such a compliment, Karen! Thank you so much and I’m so glad you especially loved this dip!
Oh my goodness Kristin- I made this for my Christmas party last night and it was SO GOOD!!!!! Everyone’s favorite of the night, it got absolutely demolished. Can’t wait to bring it to another party next weekend!! Thanks for a great recipe!!
Ahhh, so glad to hear it, Meg!! Thank you so much for the awesome feedback!!
Hi! This looks so delicious!! The only thing holding me back from trying it is the fig jam. Do you think strawberry would work well or is that way too sweet?
The only thing is I’m not sure the flavors of pork and strawberry would go super well together (“pig and fig” is such a great pairing!) If you’re still hesitant, I might go with apple butter or apricot jam instead!
This looks amazing! I am planning on making it for the family party I host on Christmas Eve! I don’t have many pistachio lovers, so is there another nut or seed you would recommend to sprinkle on top? I have a bag of sliced almonds, would that work? Thank you!!
Almonds could definitely work! If you can find marcona almonds those would be super good.
just made this for a party last night – huge hit! it was so awesome. Thanks!
Made this for my daughter who cannot do cow dairy. Used tofutti cream cheese with the goat cheese. This was missing more savory flavor for me. Added some green onion but still wasn’t enough. Will add red pepper flakes or such to have some spicy to challenge the sweet and will use only goat cheese vs. the mixed cheeses. Loved the prosciutto in it.
How do you think this would taste if I left out the prosciutto? We don’t eat meat. Any suggestions of what to add instead?
I think it would still taste good! Maybe a touch on the extra sweet side but you could just add less fig jam.
This sounds Amazing! Definitely making ASAP. What brand is that cute green baking dish?
It’s actually an off-name brand from Homegoods!
This recipe is still my go to for the holidays! Love bringing this to parties.
Hi there,
Making this for my daughters christening tomorrow. Do I cook the prosciutto first or place it in dip as is, just out of the package? Thanks!
Shivonne
Chop it right out of the package – prosciutto is not raw so it’s ready to go! :)
Can you make this a few days ahead of time & just bake it when needed? If so, would you bake it a little longer or leave it out of the fridge for a bit before?
omg, does this sound incredible! i don’t know anything about goat cheese, so i just got three special goat cheeses from Coach Farms in Pine Plains, NY, in the gorgeous Hudson Valley; a herd of 800 goats! now i’m gathering recipes to use them with. in addition to this one, i have a risotto to make, with dried porcini mushrooms and some homemade turkey stock that i’m going to crumble my Rawstruck raw goat milk cheese into. i’ll have to halve this recipe, though, since i don’t have too much of the pasteurized Triple Cream goat cheese, but i have enough for me, and whole cream cheese, prosciutto, and fig jam, too. i just need to pick up some pistachios, which sound perfect! i don’t have to worry about gluten, but your recipes are stellar, with or without. i’m going to find some special bread or cracker to spread the Hudson Valley Truffle hunk of goat cheese on, and enjoy all that truffly awesomeness. thank you for the idea!
I made this dip tonight to take to my church’s Christmas celebration. There were many complements. The dish was empty at the end of the evening. I have no doubt it will be made again and again. Delicious!
Yes it sounded so yummy. I made it for a party where some do not like goat cheese. Unfortunately I substituted mascarpone cheese and what a disaster. The cheese turned into a semi liquid state and the dip had to be eaten with a spoon. It was delicious but looked horrible so not everyone wanted to try it. Oh well. Also I found it easier to spread the fig jam after warming it in the microwave. I now wish that I had never baked it at all.
This looks amazing!! I have two huge fig trees that produce the sweetest purple figs that I normally eat them off the tree! What a great way to use my figs!! You inspired me to make fig jam which came out beautifully! Now to use that jam tonight with this yummy looking recipe!! I’ll let you know what my friends think!! 😋
[…] Warm Fig and Prosciutto Goat Cheese Dip by Iowa Girl Eats […]
I’d love to know if I can make any of these parts in advance. Didn’t know if making the cheese mix in advance would make it too salty from the prosciutto?
Hi Amy! You could make the whole thing in advance then let it sit out for 45 mins or so before baking. You’ll just want to make sure the cheese is at room temperature before baking.
Thank you for the reply! I can’t wait to try this. Looks amazing.
Can I substitute fig preserves for fig jam?
Hi Laurie! I can’t say for sure since I’ve only ever used fig jam, but I’m sure it’d be ok!