Fresh Fig Dip

Fresh Fig Dip

I recently was blessed with a TON of fresh figs. Yes, they are delicious to just slice open and eat, but when you have 40+ fresh figs, that can get a little boring. I searched online for recipes and didn’t really find one that blew back my hair.

I did attempt to roast some with goat cheese stuffed inside of them and wrapped in bacon. Yes, it was delicious. Anything with bacon is delicious, right? But it was MESSY. I took this recipe to a summer party and people had to use a fork and a knife to eat it.  That wasn’t the vibe I was going for. The flavors were delicious, but something was missing.

I couldn’t stop thinking about what to do with the figs and then it came to me - a FIG DIP. I trusted my palette and kept it Healthy Edge approved. It took less than 10 minutes prep to whip up. I tried it out at a pool party and people LOVED it! I love when people smile when I feed them!

So for all of you blessed with fresh figs, here you go!

What you will need:

  • 8-10 fresh figs
  • ½ cup goat cheese
  • 10-15 Kalamata olives
  • 1 Tbsp balsamic vinegar
  • Rice crackers

This is so simple, it ridiculous. Some people don’t know that you can eat the skins of the figs, so this recipe maximizes that fun fact.


  1. Slice the figs in half, not fulling cutting them in half but stopping at about ½ inch from slicing them in half. Then slice them again to make fourths. This allows them to open up like a flower.
  2. Line a baking sheet with parchment paper to keep the clean-up to a minimum and set the oven to 425 degrees. Bake the figs for 12 - 15 minutes. They should be super warm and soft at this point.
  3. Add warm figs to a food processor with goat cheese, balsamic vinegar and olives. Process until smooth.
  4. Serve warm or cold. Serve with rice crackers and additional black olives if you desire.

You can definitely add more or less goat cheese, balsamic vinegar and olives. Adding a little salt to taste is also an option, although I think the black olives give it the perfect saltiness. You could also serve this on bread if you don’t have any gluten issues or if you have a gluten-free bread that is tasty. I also think drizzling some additional balsamic vinegar or even honey on the top would be delicious too!

I would love to hear any comments of people who tried this and please share if you made any modifications to make it even more delicious!