The earthy flavor of creamy goat cheese pairs with the subtle sweetness of honey and fig and just a hint of heat from red pepper flakes in this baked goat cheese dip recipe. This is an easy appetizer that can be assembled in just 10 minutes. Serve it with toasted baguette slices or your favorite crackers for a starter that will totally impress your friends and family.
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Goat cheese is one of my very favorite foods, so baked goat cheese dip is something I order pretty much any time I see it on a restaurant menu.
I’ve had all kinds of variations over the years. Some surround a round of goat cheese with bubbling marinara, others lean into a spicier flavor profile.
But this version leans into sweeter flavors with fig jam and honey topped with pistachio, fresh herbs, and a bit of red pepper flakes. You get a great balance of creamy goat cheese, earthy figs, nuttiness and a bit of crunch from the pistachios, and a very gentle heat.
These are the kinds of flavors you find in a restaurant dish, and they’ll impress the hell out of your friends. But the dip is unbelievably easy to make and is ready in 30 minutes start to finish. Serve it with crostini or your favorite crackers and watch it disappear from your next party or holiday dinner.
Stephie’s testing tips
- The baking dish you choose matters more than you might think. Use a shallow dish for a better balance of jam and cheese in every bite.
- Add the pistachios after baking. This prevents them from becoming over-toasted in the oven. Their flavor is delicate and we don’t want them to burn.
- Divide the thyme between the baked topping and as a finishing garnish. This gives the dip a mellow herb flavor and the aroma of fresh thyme.
Ingredient notes and substitutions
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
- Goat cheese: Creamy chèvre is the base of this dip. Set it out to soften before making the dip for the creamiest base.
- Cream cheese: Pairs with the goat cheese and bulks up the dip while still letting the earthy flavor of the goat cheese shine through.
- Honey: Adds a subtle sweetness without making the entire dish overly sweet. Use hot honey for a bit more heat!
- Fig jam: Since the flavor of the jam plays a big role here, use a good quality jar of preserves, such as Bonne Maman or Dalmatia. If you don’t care for figs, try using your favorite jam. Plum, peach, and blackberry would all pair well with the cheese, pistachio, and thyme.
- Red pepper flakes: For just a hint of heat to cut through the richness of the cheese.
- Fresh thyme: The herbs add a savory flavor to complement the subtle sweetness of the dip. If you don’t have thyme, fresh rosemary or marjoram are great options.
- Roasted pistachios: Roughly chopped. I suggest using unsalted pistachios, although salted will work, too.
- Sliced and toasted baguette: For serving. You can also serve with crackers or crusty bread!
Make-ahead instructions
This baked goat cheese dip only takes about 10 minutes to assemble, but you can mix up the cheese base ahead of time to make prep even easier before your party or holiday dinner.
Whip the cheeses and honey as directed. Spread into the baking dish and cover tightly with plastic wrap, or transfer to an airtight container. Store in the refrigerator for up to a day.
When ready to bake, let the cheese sit at room temperature while the oven preheats. Top with the fig jam and sprinkle with the red pepper flakes and thyme. Bake as directed—add a couple extra minutes to the baking time if needed since the cheese was cold.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Since this dip really is best when served warm, I like to reheat it in a warm oven just until warmed through.
Baked Goat Cheese Dip with Fig and Pistachio
Equipment
Ingredients
- 8 ounces goat cheese softened
- 4 ounces cream cheese softened
- 1 tablespoon honey
- ⅓ cup fig jam
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh thyme leaves divided use
- 2 tablespoons roasted unsalted pistachios roughly chopped
- Baguette sliced and toasted, for serving
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Instructions
- Preheat the oven to 400°F. Lightly grease (1) 1-quart baking dish.
- Add the goat cheese, cream cheese, and honey to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Spread the mixture evenly in the prepared baking dish.8 ounces goat cheese, 4 ounces cream cheese, 1 tablespoon honey
- Spoon the fig jam over the cheese mixture and gently swirl it into the top. Sprinkle with the red pepper flakes and half of the thyme leaves.⅓ cup fig jam, ¼ teaspoon red pepper flakes, ½ tablespoon fresh thyme leaves
- Bake for 14–17 minutes, until the dip is warmed through and lightly golden around the edges.
- Remove from the oven and sprinkle with the chopped pistachios and remaining thyme.2 tablespoons roasted unsalted pistachios, ½ tablespoon fresh thyme leaves
- Serve warm with toasted baguette slices.Baguette
Notes
Ingredients
- For a bit of extra heat, swap the honey for hot honey.
- If you don’t care for figs, use your personal favorite fruit preserves. Other great options include plum, peach, and blackberry.
- Fresh rosemary can be substituted for the thyme for an earthier note.
Make ahead
- Prepare the cheese mixture up to 1 day ahead of time. Store in an airtight container or covered in the baking dish in the refrigerator until ready to bake. Add the fig jam, red pepper flakes, and thyme just before baking.
Storage
- Keep in an airtight container in the refrigerator for up to 2 days. Reheat in a 325°F for 5-7 minutes, or until warmed through.
Nutrition
Recipe variations
As I mentioned above, using hot honey adds extra heat to this baked goat cheese dip, which is especially delicious for those who are fans of sweet and spicy combinations. A few other tweaks you can make include:
- Drizzle a bit of extra honey over the dip after baking for extra sweetness and shine.
- Use candied pistachios or walnuts for a sweeter bite.
- Lean heavier into the savory side by using pepper jelly instead of fruit preserves.
Frequently asked questions
Use an electric hand mixer to whip the cheeses and honey together until smooth and creamy. Proceed as directed.
This goat cheese dip recipe is best served warm, and is definitely easier to scoop that way. But if you prefer, you could serve it at room temperature by spreading the cheese mixture on a platter and topping with the jam, nuts, and herbs instead of baking it.
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >