Creamy Goat Cheese, Bacon and Date Dip
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10ounces goat cheese, at room temperature
- 4ounces cream cheese, at room temperature
- 2tablespoons freshly squeezed lemon juice
- Salt and pepper
- 5ounces thick-cut bacon, cut in ½-inch thick
- 10Medjool dates, pitted and cut into quarters lengthwise, or roughly chopped
- Honey, red-pepper flakes, black pepper, flaky salt, toasted sliced almonds or chopped pistachios, for garnish (optional)
- Crusty bread, grainy crackers, endive or fennel, for serving
Nutritional analysis per serving (8 servings)
297 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 10 grams protein; 341 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.
- Step 2
Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, then add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.
- Step 3
Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.
Private Notes
Comments
People at last night’s party wanted to scoop this up with a spoon! Next time I will increase the cream cheese for texture, the goat cheese was a little too crumbly. Also a good add for next time — caramelized onions. Could use them to replace the bacon for vegetarians!
How exactly did you incorporate the fennel?
Made this with 8 oz honey goat cheese and 6 oz cream cheese. Followed the recipe otherwise till the topping. Every November I make a quart mason jar of honey fermented cranberries. 12 oz organic (or frozen) berries pulsed 2 times in processor just to crack, slices of crystallized ginger, finely grated zest and juice of 1 orange - covered with 24 oz raw honey. Cover and leave out in a cool, dark place 2 or 3 weeks, turning upside once daily, or stirring. Stick in fridge. Spoon some on dip!
Ate with 6 endives and called it dinner.
Fresh Market had no medjool dates so substituted California golden figs, topped and then roughly sliced. Did the figs with the cooked bacon once bacon was crispy. Also added 1 tablespoon red pepper flakes as a topping with about 1/2 cup of chopped pistachios. Delicious and a definite keeper!
My daughter-in-law made this for a Father's Day appetizer and it was to die for! She increased the ratio of cream cheese to the goat cheese (she used the entire 8-ounce block). Using endive as a dipper was also delicious!