Warm Gorgonzola-Fig-Honey Dip

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.