Creamy Goat Cheese, Bacon and Date Dip

By Ali Slagle

Creamy Goat Cheese, Bacon and Date Dip
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(2,255)
Comments
Read comments

This appetizer is like a bacon-wrapped date in dip form — and every bit as luxe, sweet and simultaneously smoky as that sounds. Here, as you swipe crusty bread through the smooth cheese, you’ll gather chunks of bacon and a bit of date, toffee-like from a quick fry in the meaty fat. You could embellish further, with nuts, chile or honey, or you could sip Champagne and dig in just as merrily — with friends hovering nearby for their turn.

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Ingredients

Yield:6 to 8 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. Step 3

    Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.

Ratings

4 out of 5
2,255 user ratings
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Comments

Meg D

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!

Chris

How exactly did you incorporate the fennel?

SugarFree

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!

Andrea

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!

CanadianBaker

Has anyone tried this with figs?

Dana Raphaelle

This was unbelievably delicious!!! I used honey goat cheese and it was creamy and so so good!!! I served it with thinly sliced toasted ciabatta.

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