Description
Bacon-wrapped dates are transformed into a deliciously scoopable dip with this creamy goat cheese, bacon and date dip recipe.
Ingredients
Scale
- 6 slices uncooked bacon
- 2 tablespoons unsalted butter
- 1 cup toasted chopped pecans
- 1 tablespoon packed brown sugar
- 6 pitted dates, finely chopped
- 1 tablespoon minced fresh rosemary
- 8 ounces fresh goat cheese, softened
- 4 ounces cream cheese, softened
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- Toasted sliced baguettes or crackers, for serving
Instructions
- In a large skillet, cook the bacon over medium heat until it’s crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and allow it to cool. Once it’s cool, roughly chop the bacon and set it aside. Drain all but 1 tablespoon of bacon fat from the pan.
- Place the skillet back on the stovetop over medium-low heat and add the butter. Once the butter has melted, stir in the chopped bacon, brown sugar, chopped pecans, dates and rosemary. Cook them for one minute, then remove the pan from the heat.
- Add the goat cheese, cream cheese, honey, salt, garlic powder, cayenne pepper and black pepper to the bowl of a food processor. Pulse until the mixture is smooth and creamy. Add 1 cup of the pecan-date mixture and pulse until they’re just combined.
- Spoon the cheese mixture into a serving bowl and top it with the remaining pecan-date mixture. Chill it until you’re ready to serve it, or drizzle it with honey and serve it immediately.
Notes
- Refrigerate the dip before serving it, allow it to come to room temperature for 15 to 20 minutes to soften before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop and Food Processor
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 334
- Sugar: 8g
- Fat: 29g
- Saturated Fat: 11g
- Carbohydrates: 12g
- Protein: 8g
Keywords: Goat Cheese Bacon Date Dip