Date & Fig Dip

This is not your ordinary appetizer dip! Peppery, savoury & sweet all on one stunning serving plate.

Course Appetizer
Keyword appetizer, cream cheese, date, dip, fig, goat cheese, holidays, pepper, rosemary
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author mdivadomestica


  • 1 cup pitted dried dates chopped
  • 1 cup dried figs chopped
  • 1/4 cup dark brown sugar
  • 1 cup water
  • 4 sprigs fresh rosemary
  • 1/4 cup butter
  • 1 cup pine nuts
  • 2 cups cream cheese softened
  • 1 cup goat cheese
  • 1 tbsp cracked fresh pepper


  1. In a medium saucepan combine the dates, figs, brown sugar & water. Bring to a boil over medium high heat. Reduce heat, stir & simmer for approximately 15 minutes until the jam has developed & the dried fruit is re-hydrated. Remove from heat a let cool slightly.

    If the jam is too thick, add some additional water to thin it. Pour the contents into a blender or food processor & puree until there are no chunky pieces. The consistency should be enough to hold shape, but still be able to use in piping bags. Set aside & let cool completely before filling in a piping bag with wide opening decorating tip to later add on top of the cheese base.

  2. Remove the rosemary leaves from the sprigs having some in sections & some loose on their own. Melt the butter in a large pan over medium high heat & saute the rosemary until crisp. Remove the rosemary & place on a plate lined with paper towel to absorb any additional oils.

    Using the same pan, toast the pine nuts until lightly golden brown & place on a separate plate lined with paper towel to absorb any additional oils.

  3. Using a stand mixer combine the cream cheese & goat cheese until smooth. Add in the cracked pepper & mix it all in. Place the mixture in a prepared icing bag with large decorating tip. Pipe the cheese base to make a layer on the bottom of the serving dish.

  4. Once the base is completed, use the date & fig prepared piping bag to fill in between the piped cheese base patterns. Ensure that there is plenty of jam that guests will have a bit of both when served. Sprinkle on the rosemary & toasted pine nuts. Serve immediately or keep covered in the refrigerator until a 1/2 hour before serving. Serve at slightly cooler than room temperature.