Preheat the oven to 350°F.

Lightly grease a small baking dish—an 8x8, small casserole dish, or even a deep pie plate all work well.

In the bowl of a stand mixer fitted with the paddle attachment, add the softened goat cheese, softened cream cheese, and honey.

Beat on medium speed for about 3 minutes, or until the mixture becomes light, creamy, and fluffy. Scrape down the sides halfway through to ensure everything blends evenly.

While the cheeses are mixing, place the pistachios in a food processor. Pulse a few times until finely chopped (or leave some slightly larger for extra crunch). Transfer to a small bowl and set aside.

Add the prosciutto slices to the food processor and pulse until the pieces are small and evenly chopped into smaller pieces. This helps them fold smoothly into the cheese mixture and ensures salty bites throughout.

Add the chopped prosciutto to the creamed cheese mixture. Use a spatula or wooden spoon to gently fold it in until evenly distributed.

Transfer the mixture to your prepared baking dish and spread it into an even layer.

Gently dollop the fig jam over the cheese mixture. Use the back of a spoon or offset spatula to spread it into a thin, even layer, being careful not to disturb the cheese base underneath.

Place the dish in the preheated oven and bake for about 25 minutes, or until the edges are bubbling and the jam looks glossy and hot.

Remove from the oven and allow the dip to cool for 10 minutes—this helps it set slightly and prevents the pistachios from sinking in.

Sprinkle the chopped pistachios generously over the top for crunch and color.

Serve warm with your favorite Simple Mills crackers, toasted baguette slices, or crisp apple slices. It’s also delicious paired with charcuterie or served as a holiday appetizer!