Dips are the ultimate party food, and you can never go wrong with melted cheese. Chef Gayle Pirie, of Foreign Cinema in San Francisco, adds an artist's sensibility to this dish. The tangy goat cheese is sprinkled with roasted figs, tapenade and a drizzle of lavender oil. The result is pleasing to the eye and the taste buds. Pair with a full-bodied, racy Chenin Blanc—the wine's floral components are a perfect match. Get the Wine Spectator recipe!