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I love traditional 7-layer dip made with refried beans, sour cream, salsa, guacamole, cheese,  jalapenos and green onions, but having lived just a few miles from the French border, I also love rich, melty brie cheese, warm chèvre (goat) cheese and figs.

So as part of my latest camping adventure, I put a French twist on my 7-layer dip.

Step one was grabbing a couple sheets of foil again; remember this is a camping adventure sans pans. All of our meals were cooked using foil and skewers over an open campfire.

I made a large cavity out of the foil and started layering the European flavors.The dip is so pleasant because it has alternating layers of rich meats and cheeses, sweetness and crunch.

Fig and Brie 7-Layer Dip from ZestuousI had pre-chopped some pancetta and fresh figs and layered them in the bottom. I love fresh Brown Turkey figs so much, I planted a fig tree in my front yard about 6 months ago. They have a soft flesh with crunchy seeds similar to a kiwi fruit. They really add nice texture to this creamy dip.

Next was a layer of chèvre (goat) cheese. I bought the log of cheese and just crumbled it on top of the figs. For sweetness, I smeared on some fig preserves and layered on slices of brie.

For the final touch, next came a generous drizzle of honey and chopped walnuts. You can add a dash of pepper and sprinkle of lemon zest, too, to really make the flavors pop.

After 30 minutes on the campfire, we opened up our foil pouch, poured a glass of wine and experienced an absolutely fantastic, rich dip. Our Canadian campsite neighbors happened to be chatting it up in French, so that really added to the ambience.

This dip is truly a gourmet campfire treat, but if you’re not hitting the trails anytime soon, layer it up in a casserole dish, pop it in a 375-degree oven for 20-30 minutes, until the cheese is melted through and serve it with French bread, crackers or tortilla chips.

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Fig and Brie 7-Layer Dip


  • 3 ozs. pancetta, chopped
  • 1 cup fresh Brown Turkey figs, chopped
  • 4 ozs. goat cheese, crumbled
  • fig jam
  • 6 ozs. brie cheese, sliced
  • honey
  • ½ cup walnuts
  • black pepper and lemon zest, optional


  • Lay out three large pieces of non-stick foil, dull side up. Place them on top of each other and shape them into a bowl. Layer the ingredients in this order: pancetta,
  • Fig and Brie 7-Layer Dip from Zestuous
  • figs,
  • Fig and Brie 7-Layer Dip from Zestuous
  • goat cheese,
  • Fig and Brie 7-Layer Dip from Zestuous
  • jam,
  • Fig and Brie 7-Layer Dip from Zestuous
  • brie,
  • Fig and Brie 7-Layer Dip from Zestuous
  • honey,
  • Fig and Brie 7-Layer Dip from Zestuous
  • walnuts, black pepper and lemon zest.
  • Fig and Brie 7-Layer Dip from Zestuous
  • Wrap up the foil and place the pouch over warm coals.
  • Fig and Brie 7-Layer Dip from Zestuous
  • Cook for about 30 minutes, until the cheeses are melted. Serve with chips, bread or crackers.
  • Oven Method: Layer in a casserole dish. Bake uncovered in a 375-degree oven for 20-30 minutes.

Nutrition information is automatically calculated, so should only be used as an approximation.

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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  1. In the narrative, you say that you’d pre-chopped prosciutto, but in the recipe it calls for pancetta. Which is correct?

    1. Good catch! Thanks. I used pancetta (I fixed the post), but you could use prosciutto, soppressata or even capicola.