Warm, Sweet and Savoury Goat Cheese Dip

READY IN: 45mins
Recipe by the_amateur

This is a recipe that I came up with after scouring the internet for the right appie to bring to Easter dinner.

Top Review by COREprojects

This didn't work for me at all. I made the sauce twice. The first time I overcooked it (it still wasn't thick or syrupy when I stopped) and it cooled solid! The second time, I decided to cook it for about 40~ minutes and ended up having to thicken it with cornstarch. I also found the balance of flavors to be off and entirely too strong. Hopefully someone else can improve upon it! Thanks for posting.

Ingredients Nutrition

Directions

  1. Combine apricots, water, red wine, sugar, 1 table balsamic vinegar, 1 table rosemary and salt in a saucepan bring to a boil over medium high heat, reduce heat and simmer until thick, about 20 min stirring occasionally. Transfer to a bowl and place in the fridge to cool.
  2. While the wine is simmering, toast walnuts in a skillet over medium-medium low heat with butter and salt to taste. Remove from heat and cool when done.
  3. Combine cream cheese, goat cheese, EVOO, fig jam, salt and pepper remaining balsamic vinegar and rosemary, and about half the toasted walnuts. Mix by hand until smooth and well combined.
  4. Place cheese mixture in an oven proof dish and form a disk or mound, spoon cold apricot wine reduction over top and sides and sprinkle with remaining walnuts.
  5. Bake at 300 degrees for 10-15 minutes until heated through. Serve warm with baguette slices, crackers, breadsticks.

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