30 minutes
An indulgent dip featuring the tang of goat cheese, sweetness of dates, and savory crunch of bacon, perfect for gatherings.
Goat Cheese, at room temperature
0 oz
Cream Cheese, at room temperature
0 oz
Lemon Juice, freshly squeezed
tablespoons
to taste
to taste
Thick-Cut Bacon, chopped into 1/2-inch pieces
0 oz
Medjool Dates, pitted and chopped
each
1. Combine Goat Cheese and Cream Cheese
In a medium bowl, mix 10 ounces of goat cheese with 4 ounces of cream cheese. Add in 2 tablespoons of freshly squeezed lemon juice and season with salt and pepper to taste. Stir until well combined and set aside.
2. Warm the Cheese Mixture
Transfer the cheese blend into a 1-quart baking dish or a skillet. Bake in a preheated 400-degree oven for 20-25 minutes until the dip is bubbling.
3. Cook the Bacon
In a medium skillet, cook 5 ounces of chopped thick-cut bacon until crisp, about 10 minutes. Transfer the bacon onto a paper towel-lined plate.
4. Heat the Dates
In the same skillet used for the bacon, toss 10 pitted and chopped Medjool dates for about a minute to enhance their sweetness.
5. Assemble the Dip
Remove the dip from the oven and sprinkle the cooked bacon and heated dates over the top. Optionally, garnish with honey, red-pepper flakes, black pepper, flaky salt, and nuts such as almonds or pistachios.
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