Curry and Fig Spread

This Curry and Fig Spread is savoury and delicious on crackers or apple slices.

I needed a spread in a hurry one day so I started scouting my pantry for ideas and ingredients.

This turned out really well. It is great with crackers or toasted pita points or flat bread.

I think it would also be good to dip carrot sticks or apple slices in too!

Serving dish with curry fig spread and fig jam on top

Chef’s Tips for Curry and Fig Spread

  • You can use a smooth spreadable cheddar, which is probably easiest. I was working with what I had on hand so I used old cheddar in brick format. It took a bit of extra blending to get the consistency completely smooth but it is certainly doable.
  • I used Dillons Vermouth which has a bit of an orange taste to the profile. You could use any vermouth or sherry. If you want to avoid the alcohol use some orange juice.
  • The dip will firm up after blending when it is chilled.
  • Give it about 4 hours of fridge time to let the flavours meld.
  • You can make this a day or 2 ahead and leftovers keep well for a day or 2 as well.

Wine Pairing for Curry and Fig Spread

The curry and fig flavours are both fairly assertive and rich. An full-bodied oaked Chardonnay orother full bodied white like a Fumè Blanc or old vine Chenin Blanc would all work .

On the Red side a full bodied, not too tannic would go well. Think Merlot, GSM blend or fruity Shiraz.

Serving dish with curry fig spread and fig jam on top

Curry and Fig Spread

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Course: Appetizer
Prep Time: 10 mins
Total Time: 4 hrs 10 mins
Servings: 2 cups


  • 8 oz cream cheese slightly softened
  • 4 oz old cheddar preferably spreadable
  • 1 Tbsp curry powder
  • 2 Tbsps vermouth (can substitute sherry or orange juice)
  • 1/2 + 3 Tbsps cup fig jam divided 1/2 cup + 3 Tbsps


  • Combine cheeses, curry powder, liquid and 1/2 cup fig jam in blender and blend until smooth.
  • Transfer to a serving dish and top with 3 Tbsps fig jam. Serve with crackers.


Per Tablespoon


Calories: 58kcal | Carbohydrates: 4.6g | Protein: 1.43g | Fat: 3.75g | Saturated Fat: 2.43g | Polyunsaturated Fat: 0.12g | Monounsaturated Fat: 0.11g | Cholesterol: 11.6mg | Sodium: 51mg | Potassium: 12.3mg
Curry and Fig Spread

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