30 September, 2022
The Best Goat Cheese Fig Dip Ever
Every fall, my mother and father (and now, us as well) enjoy figs from several fig trees on our properties. It means every year in late fall, we get delicious figs and can use them in a lot of different dishes (cook them with chicken, make fig spreads, etc.). Our favorite application of this is a goat cheese, carmelized onion and fig dip that will certainly be a hit at your next tailgate. At this time of year, we make loads of the stuff for friends, family… or sometimes, just us. And it’s easy to make beforehand and keep on a hot plate for your tailgating needs!
- 1 4oz package goat cheese
- 10 whole figs, sliced in half
- 1/4 cup dry sherry
- 1/8 cup olive oil
- 1/2 large, white onion, thinly sliced
- 5 garlic cloves, crushed
- 1 tbls dried rosemary
- Black pepper to taste
- 2 sliced baguettes for dipping (I make my own sourdough baguettes for this purpose)
- Preheat oven to 350 degrees F.
- Take the goat cheese out of the package and crumble it in an oven-safe dish.
- In a sauce pan, quarter the figs, and cover with sherry and water until just covered. Bring to a boil, and when it does, turn down the heat to low and simmer while the onions are cooking. The goal is to remove as much liquid as possible.
- Put olive oil in a separate skillet and cook onions, garlic, rosemary and pepper for 10 minutes, stirring frequently.
- With a slotted spoon remove the figs and toss them in with the onion mixture. Scrape any fig syrup that’s formed into the onions, and toss it for several minutes to combine.
- Once it’s thickened, scrape the pan on top of the goat cheese in the over safe pan. Put the dish in the top half of the oven for 20 minutes, until it starts bubbling. (Using the broiler in the last two minutes can help with this.)
- Remove, put into a serving dish, and serve with sliced baguette.