Whipped Goat Cheese and candied bacon dip

 

This is a real crowd pleaser and really easy! I like to serve with crostinis and rosemary crackers. 

Whipped Goat Cheese with Warm Candied Bacon and Dates

The no-fuss holiday appetizer that's addictive, festive, and perfect for entertaining!

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings: 8

 

Calories: 295kcal

 

Author: Tieghan Gerard

Ingredients

• 6-8 slices bacon, chopped
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon brown sugar
• 1/3 cup plus 1 teaspoon honey
• 1/2 teaspoon cayenne pepper, using more or less to taste
• 12 plump Medjool dates, pitted and torn
• 1 log (10 ounce) creamy goat cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 2 tablespoons extra virgin olive oil
• sea salt

Instructions

• 1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.

  2. On the baking sheet, toss together the bacon, 1 tablespoon rosemary, the brown sugar, 1 teaspoon honey, and the cayenne. Arrange in an even layer. Tear the dates and scatter them around the bacon. Bake 8-10 minutes, until the bacon is crisping.

  3. Meanwhile, combine the goat cheese, cream cheese, olive oil, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving. 

  4. In a small bowl, combine 1/3 cup honey, 1 tablespoon rosemary, a pinch of cayenne - to taste, and a pinch of salt. 

  5. Spoon the goat cheese into a serving bowl and then top with the warm bacon and dates. Drizzle over a little the rosemary honey. Serve with bread or crackers.

Notes

To Make Ahead: the goat cheese can be made 3 days ahead and kept in the fridge. Bring to room temperature before serving. The bacon/dates can be assembled and refrigerated for up to a day before baking.