Goat Cheese, Fig and Olive Dip

Ive always been a dippy girl. Plop me down on a couch with a tasty dip and a few girl friends and I'm good. Store bought onion dip, spinach dips in bread bowls not so much. A nice warm dip with goat cheese, fig jam and olives...lets talk. This is a Rachel Soszynski recipe that is ridiculously delicious. Don't wait for the super bowl, whip this up, serve warm with chips and veggies.

Pre heat oven 350

• 12 pitted black olives (I grabbed a few yummy Greek olives from our local salad bar)
• 1 large diced garlic clove
• 1/2 pound of cream cheese (stick with 1 block of Philadelphia brand)1/2 pound of goat cheese (I used 1 5.5 oz log..it was fine)
• 1/4 cup mayo
• 1/4 cup parm
• Salt and pepper
• 1/2 cup fig jam
• 1/2 cup panko bread crumbs
• A good drizzle of olive oil

veggies and chips for dipping

Pulse olives and garlic, then add cream cheese, goat cheese, mayo and parm. Season with salt and pepper. Spread fig jam on bottom of baking dish (about 1/4 inch thick), spoon cheese mixture on top. Toss panko with olive oil, sprinkle on top of cheese mixture. Bake 20 minutes till the bread crumbs are golden and the dip looks somewhat puffy. I picked a baking dish that was WAY too small, as a result it poured all over my oven making one big friggin mess. Once the dip was done, I decided to sit with my warm delicious dip as I stared at my charred oven knowing I was in no mood to tackle it. Serve warm with chips and veggies