Name: Warm Fig and Prosciutto Goat Cheese Dip
Yield: serve a crowd
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

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: 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.

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!

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