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, super easy 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 goat cheese dip is a take on my Fig and Prosciutto Rollups, except Ben’s and my marriage isn’t put on the line whilst making it together. I say this because we always find ourselves wildly assembling the rollups 5 minutes before leaving for whatever party we’re taking them to in a rather unfriendly manner:
Me:Â Umm, can you spread goat cheese faster? We’re going to be late. (I HATE being late.)
Him:Â UMMMM can YOU stop eating all the prosciutto? We’ll have nothing left to take to the party!Â
Stare off ensues.
Easy Warm Goat Cheese Dip
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?
How to Make This Recipe
Start by adding 8oz softened goat cheese (chevre) 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.
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 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!
free email bonus!
Dinner Made EASY!
simple yet flavorful recipes that take the stress out of dinnertime
Warm Fig and Prosciutto Goat Cheese Dip
Description
Warm Fig and Prosciutto Goat Cheese Dip layers of goat cheese, prosciutto, fig jam, and pistachios. Absolutely irresistible and simple too!
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.
Hi there, raw pistachios or toasted/salted?
Hi Andrea! I use the Wonderful Pistachios brand which are roasted and salted. :)
Can I microwave the dip, instead of baking. Turkey will still be in the oven.
That should work, Patricia! It just needs to be warmed through.
When I made this for the first time, I was going to a neighbor’s happy hour. I generally don’t take things I’ve never made before (I usually have family be my guinea pigs :)) but I needed something easy to put together and could take with me to work as the happy hour was right after work. This dip was a HUGE success. Everyone loved it and asked for the recipe – always a good sign! I refer them to your website and tell them you have SO MANY great recipes!
I’m so thrilled this was such a huge hit, Mary! Thank you so much for passing the recipe along, too!!
I now make this every time I need an app and everyone loves it!!! Thanks for making me look good!!?
I’m so glad it’s a hit with you and your guests, Kathy! Take allll the credit!!
I made this for a pre-Christmas dinner party and it was a winner. It is very easy to pull together, and tasted amazing. I did all the components in my Thermomix and had it in the fridge before the guests arrived and then just popped it in the oven when needed.
It is, though, expensive to buy all the ingredients (I costed it at around $25AU to make), so it is not a regular dish. But it is certainly worth trying! Delicious!
I’m so glad you loved the dip and found it worth the cost, Naomi! Thank you so much for your feedback and recipe rating!
This was delicious!!! My go to appetizer!
Woo! Thrilled to hear that, Kathy!
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!
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.
[…] Warm Fig and Prosciutto Goat Cheese Dip by Iowa Girl Eats […]
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!! ?
This has been a huge hit since I tried it three years ago!! So yummy!! Thank you!!
Love to hear that, Nancy! Thank you so much for your feedback and recipe rating!
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.
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!
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!
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?
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! :)
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.