My favourite goat cheese dip, this one is honey drizzled goat cheese, topped with dried Mission figs and caramelized onions.
I’m a lover of pretty much all things goat cheese, so this time of year, it’s a natural that I incorporate it in to our holidays dips, as well. This dip is simple, but so full of flavour. With a drizzle of honey on the goat cheese for sweetness, to the golden caramelized onions and the plumped dried Mission figs. Once warmed, it is one of the nicest bites of flavour.
This goat cheese dip is perfect for entertaining, as it can be assembled ahead and refrigerated. Then just warm in the oven and serve. It also re-heats really well, if you can’t eat it all in one serving. So if you’re still looking for a few special treats for over the holidays, I hope you’ll give this one a try.
You don’t need a big dish for this one. The baking dish shown here is about 6 x 9 inches and a couple of inches deep.
Mission Figs are the black dried figs. For Canadians, they can be easily found at Bulk Barn.
I have made this with both a large Spanish onion and a large Sweet (Vidalia) onion. Both are nice, so use either, depending on how you’re feeling or what you have on hand.
Top Tip: Don’t rush your onions. Keep cooking and stirring until they are soft and golden. I find a splash of water in the pan helps the process along, so the onions don’t dry and get dark instead of golden. A teaspoon of sugar near the ends also helps to caramelize the onions really well.
Serve this dip with baguette slices (plain or toasted a bit in a 350F oven until just warm and lightly crispy). Some slices pears are a great addition as well, as the flavours blend really beautifully. Simply add a pear slice to the baguette slice and top with the goat cheese dip.
Get the Recipe: Warm Mission Fig and Caramelized Onion Goat Cheese Dip
- 16 oz plain goat cheese, (Four 113g logs)
- 1 Tbsp honey
- 1 cup dried Mission figs, sliced
- 1/4 cup dry sherry, or white wine
- 2 Tbsp olive oil
- 1 large onion, Spanish or Sweet, thinly sliced
- 1 clove garlic, minced
- 2 fresh rosemary sprigs
- 1 tsp salt, plus more to taste
- Freshly ground black pepper
- 2 Tbsp water
- 1 tsp white sugar
- Sliced baguettes and pear slices, for serving
- Preheat the oven to 350 degrees F.
- Crumble the goat cheese into an oven safe dish. Drizzle with honey and set aside.
- In a saucepan, combine the figs and sherry (or wine) with enough water to just barely cover the figs. Place over high heat on the stovetop and bring up to a boil. Cover and remove from the heat and let the figs plump while you cook the onions.
- Add the olive oil to a large skillet and heat over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until the onions are lightly browned. Add a Tablespoon of water and the tsp of white sugar. Continue cooking, stirring, until onions are caramelized, add a splash more water if needed.
- Drain the plumped figs, discarding the liquid. Add the figs to the caramilized onions. Discard the rosemary sprigs Stir figs and onion to combine and then spoon over the goat cheese. *Can be made ahead to this point and refrigerated.
- Place the dish into the top half of the preheated oven for about 20 minutes, until the edges begin to bubble. (Will take a little longer if made ahead and cold when it went in the oven).
- Remove and serve immediately with sliced baguettes and pear slices, if desired.