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 so craveable, and simple to make, too!
This goat cheese dip is a riff on my Fig and Prosciutto Rollups, and we like it better because our marriage isn’t put on the line every time we make it together. I say this because we inevtibly 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 breeze. 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!
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.
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 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 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 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
- 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
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Warm Fig and Prosciutto Goat Cheese Dip
Description
Warm Fig and Prosciutto Goat Cheese Dip is like a cheese board in dippable form and warms in just 10 minutes. Serve this easy cream cheese dip recipe for any occasion!
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
- Crackers, for dipping
Directions
- Preheat the 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 the chopped prosciutto.
- Spread the mixture into a 9"x7"x2" baking dish (or similar sized dish - a pie pan would also work) then spread 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!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I made this and it was a huge gift but I didn’t think the prosciutto added anything. I have a non-meat eater and will try at Christmas without the prosciutto. I am betting it will be just as popular
It would be more like the traditional cream cheese with jam or jelly appetizer – still really good! :)
I’m desperate to bring this to Thanksgiving but I won’t have an oven bc we’re staying at a hotel. Would it work to microwave? I’m sorry if that’s the most obnoxious question.
That is not obnoxious, and it should work just fine!
Every time I make this for people they adore it. Easy and crowd pleasing. Thank you
What an awesome review, Jeannine! Thank you so much for your feedback and recipe rating!
I have lactose intolerant guests coming…can I make this with just goat cheese and no cream cheese?
Hi Maya! I think this dip would be a bit too tangy without the cream cheese. Kite Hill makes a good vegan cream cheese that might work!
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.