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Warm Honey Fig Dip with Blue Cheese and Garlic Pitas

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  • 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.

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