Here’s a dip that is sure to impress your family and friends this holiday season. Before making such a bold statement, I thought it best to test it out.
I brought this dip to a recent ladies’ holiday gathering. Once it came out of the oven we couldn’t get enough of it. And, some couldn’t wait for me to post the recipe, so I shared it with them in advance. That’s a pretty solid endorsement.
Other than a bit of elbow grease to mix the three cheeses together (there’s Gorgonzola plus cream cheese and mascarpone) it’s very simple to make. I’ve used regular honey for mixing and drizzling, but if you’re feeling fancy I’d suggest drizzling a bit of truffle honey on top (use regular honey in the cheese mixture).
Don’t skip the step of soaking the dried figs in port or wine (you could use hot water) as it makes them more plump and tasty. I keep a bottle of inexpensive port for cooking – I’m not using what we drink occasionally after dinner. If you know me, you’ll not be surprised that I label it as “use for cooking” so we don’t forget and are disappointed. Red wine works well, too.
This dip can be prepared a few days ahead of time so all that you have left to do is heat it in the oven. Perfect for the busy holiday season.
Gluten-Free/Wheat-Free Note: Blue cheese is gluten-free/wheat-free but if you have a concern please look for one that is marked as such. I used Caves of Faribault’s AmaGorg which is labeled gluten-free. You’re safe with the mascarepone and cream cheese, too.
| Warm Gorgonzola-Fig-Honey Dip | Print |
- 8 to 10 ounces Gorgonzola cheese, crumbled (see Notes)
- 8 ounces cream cheese
- 4 ounces mascarpone
- 1 cup port or red wine
- 6 ounces dried Mission figs, cut into small pieces (~ 1 cup of pieces)
- 3 tablespoons honey plus more for drizzling
- Optional: top with a few cut up figs
- Serve with baguette slices or crackers
- Bring cheeses to room temperature for ease of mixing.
- Preheat oven to 350°F.
- Heat port or red wine in a microwave safe measuring cup or bowl until boiling (about 2 to 3 minutes). Place cut up figs in heated port or wine for 15 minutes or until soft. Drain figs in a colander and pat dry. (Alternately you can use hot water in place of port or wine.)
- In a medium bowl, mix Gorgonzola, cream cheese and mascarpone together with a fork.
- Mix in soaked figs and honey with a rubber spatula.
- Transfer mixture to a small baking dish (10 inch oval).
- Bake until dip is bubbly and heated through – about 15 minutes.
- Drizzle with a bit of honey and top with a few cut up figs (optional). Serve warm with baguette slices or crackers.
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