Warm Honey Fig Dip with Blue Cheese and Garlic Pitas.
Some of the best days conclude with cheese dip for dinner.
Tell me it isn’t true. I’ll fight you to the end!
Last night I had bread and cheese for dinner. And for once, it wasn’t in the form of a grilled cheese. It was more in the form of mini slices of bread with mini slices of cheese constantly being cut so I could keep eating them. Not like an entire cheese plate. No. But like slices of slivers one after one. Calories don’t count that way.
It’s snacks. Not a full meal. Snacks have no impact. Now you know!
This combination: figs and honey and gorgonzola all messed together with bubbly cheese just makes me crazy. I adore the flavor. The sweet and the savory – it’s wild. And sometimes I even swap the honey for a balsamic glaze and just… ugh. That’s ridiculous too.
I find that with the honey and the figs, especially since the figs are dried, that having a little savory dipper is key. I like to take pita or flatbread, slice it into triangles, brush it with melted garlic butter and douse it in sprinkling of freshly grated nutmeg and flaked salt. Toss it in the oven just until it’s puffy and warm – not too toasted – and then dip every single bite into the hot, bubbly fig dip.
And be happy forever.
[I miiiiight have created a tiny problem with figs. Which I’ve always loved. And then I found myself creating five recipes with them and it turned into a whole butternut-like obsession thing and now I don’t know how to make something without figs for the time being. I’m wondering if I should just put figs in my butternut lasagna and see what happens. Ew?]
I know the other day I said it was too early to start thinking about Thanksgiving, but I guess it isn’t at all right? I’m just trying to take time oh.so.slowly (and pretend minutes aren’t passing and all that jazz) at the moment and get as much done as I can and pretend that each passing moment is a lifetime to do all the things.
Like make this dippy appetizer! It would be perfect on your table in two weeks and it might kick off a few T-Day recipes I’m going to shove in your face over the next seven days.
Even though I don’t cook a full Thanksgiving dinner (… yet) on the day and even though we have to eat twice in one day, I almost always still make a full Thanksgiving meal for us to have at home so we can have leftovers. My mom always gives us leftovers but, like, we are gigantic brats and wants dayssss of leftovers. So I’ll make some turkey, mashed potatoes, stuffing and gravy so we can stuff ourselves silly for another week with comfort food.
It’s SO the best. Does anyone else do this?
Not going to lie, I’m rather fearful of the lack of space I have to fill this year with food. A few bites and I’m done. Maybe I’ll save making another big Thanksgiving meal for later on in December to enjoy?
Apparently now I’ve really lost my mind.
- 8 ounces cream cheese, softened
- 4 ounces mascarpone cheese, softened
- 8 ounces gorgonzola cheese, crumbled
- 1 cup dried figs, chopped
- 3 tablespoons honey, plus more for drizzling
- 6 tablespoons unsalted butter
- 2 garlic cloves, minced
- 6 pita breads
- freshly grated nutmeg
- flaked salt for sprinkling
- Preheat the oven to 375 degrees F. In a bowl, mix together the cream cheese, mascarpone and gorgonzola with a spatula until creamy and combined. Fold in the figs and honey, stirring until evenly distributed and combined. Spoon the dip into an oven-safe bowl. Bake for 15 to 20 minutes, or until warm and golden on top and bubbly. Top the dip with figs for presentation and a good drizzle of honey.
- While the dip is baking, heat the butter in a small saucepan over medium-low heat and add garlic. Cook just until the butter is bubbling them remove from the heat. Brush the pitas liberally with the garlic butter. Grate some fresh nutmeg over top then sprinkle with flaked sea salt. Slice each pita into 4 or 6 triangles, depending on their side. Place on a baking sheet and stick in the oven for 5 to 6 minutes, until just warmed through and fluffy.
- Serve the dip immediately with the warm pita.