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Warm Fig and Prosciutto Goat Cheese Dip

Fig and prosciutto goat cheese dip is baked until hot in the center and bubbling around the edges, then topped with crisp prosciutto. Serve the warm, creamy dip with sturdy crackers for scooping.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the prosciutto topping
  • 3 oz prosciutto thinly sliced, torn into 1-inch pieces
For the dip
  • 1 package (8 oz) cream cheese softened
  • 1 log (4 oz) goat cheese softened
  • 0.33 cup sour cream
  • 1 tbsp honey
  • 1 tsp fresh lemon juice
  • 0.25 tsp black pepper
  • 0.13 tsp kosher salt
  • 1 cooking spray
  • 0.33 cup fig preserves
For serving
  • 1 box (8 oz) sturdy crackers

Equipment

  • 1 10-inch skillet
  • 1 1-quart baking dish

Method
 

Crisp the prosciutto
  1. Arrange the prosciutto in a cold 10-inch skillet.
  2. Cook over medium heat for 5 to 7 minutes, turning occasionally, until crisp.
  3. Transfer the prosciutto to a paper towel-lined plate.
Make the dip
  1. In a medium bowl, beat the cream cheese, goat cheese, sour cream, honey, lemon juice, black pepper, and salt until smooth.
  2. Lightly coat a 1-quart baking dish with cooking spray.
  3. Spread the cheese mixture in the baking dish.
  4. Spoon the fig preserves over the top and gently swirl them in with a knife.
  5. Bake at 350°F for 20 to 25 minutes, until hot in the center and bubbling around the edges.
Serve the dip
  1. Scatter the crisp prosciutto over the dip.
  2. Serve warm with the crackers.

Notes

Gently swirl the fig preserves so ribbons remain visible. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, serve with sturdy gluten-free crackers.