Whipped Goat Cheese Dip with Bacon and Dates
Culinary Corner » Whipped Goat Cheese Dip with Bacon and Dates
DifficultyBeginner
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Yields4 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
For the Goat Cheese Dip:
 2 2.2lb. logs Goat Cheese ​
 1.50 cups Whole Milk Greek Yogurt ​
 4 tbsp Hot Honey syrup or any hot honey ​
 ¾ cup olive oil ​
 ⅓ cup water ​
 1.50 tsp Kosher salt ​
 Freshly cracked Black pepper to taste ​
Bacon and Date Topping:
 2 ¼ lbs Applewood smoked bacon
 12 sprigs fresh rosemary ​
 12 shallots, thinly sliced ​
 36 oz medjool dates, pitted and roughly chopped ​
 ¾ cup apple cider vinegar ​
 4 tbsp honey ​
To assemble one portion of dip:
 2 cups goat cheese dip ​​
 ⅓ cup date mixture, warm ​​
 6 6 slices cooked bacon, crumbled ​​
 2 sprigs cooked rosemary ​​
 2 tbsp Hot Chopped Pepper & Pickle Relish ​​
 2 tbsp Honey ​​
 2 tbsp Olive Oil ​​
 Fresh cracked black pepper ​​
 1 French Batard 18 Inch made into crostini ​​
For the goat cheese dip: ​
1

Combine ingredients in bowl of food processor and process until smooth, scraping down the sides as needed. ​

2

Store in containers until ready to use.​

For the Bacon and Date Topping: ​
3

Cook bacon until crisp.  Remove bacon from pan reserving bacon grease. ​

4

Add rosemary to bacon grease over medium heat.  Cook rosemary until crisp and remove from pan to drain. ​

5

Add the shallots to the pan and cook until caramelized and tender.  Stir in the remaining ingredients.  Continue to simmer mixture until reduced and sticky. ​

6

Store until ready to use. ​

To assemble one portion of dip: ​​
7

Spread goat cheese onto a serving platter or shallow bowl.  Drizzle with honey, olive oil, and cracked black pepper on top. ​

8

Spoon date mixture and relish on top.  Sprinkle crumbled bacon and rosemary leaves on top. ​

9

Serve with crostini. ​

Category

Ingredients

For the Goat Cheese Dip:
 2 2.2lb. logs Goat Cheese ​
 1.50 cups Whole Milk Greek Yogurt ​
 4 tbsp Hot Honey syrup or any hot honey ​
 ¾ cup olive oil ​
 ⅓ cup water ​
 1.50 tsp Kosher salt ​
 Freshly cracked Black pepper to taste ​
Bacon and Date Topping:
 2 ¼ lbs Applewood smoked bacon
 12 sprigs fresh rosemary ​
 12 shallots, thinly sliced ​
 36 oz medjool dates, pitted and roughly chopped ​
 ¾ cup apple cider vinegar ​
 4 tbsp honey ​
To assemble one portion of dip:
 2 cups goat cheese dip ​​
 ⅓ cup date mixture, warm ​​
 6 6 slices cooked bacon, crumbled ​​
 2 sprigs cooked rosemary ​​
 2 tbsp Hot Chopped Pepper & Pickle Relish ​​
 2 tbsp Honey ​​
 2 tbsp Olive Oil ​​
 Fresh cracked black pepper ​​
 1 French Batard 18 Inch made into crostini ​​

Directions

For the goat cheese dip: ​
1

Combine ingredients in bowl of food processor and process until smooth, scraping down the sides as needed. ​

2

Store in containers until ready to use.​

For the Bacon and Date Topping: ​
3

Cook bacon until crisp.  Remove bacon from pan reserving bacon grease. ​

4

Add rosemary to bacon grease over medium heat.  Cook rosemary until crisp and remove from pan to drain. ​

5

Add the shallots to the pan and cook until caramelized and tender.  Stir in the remaining ingredients.  Continue to simmer mixture until reduced and sticky. ​

6

Store until ready to use. ​

To assemble one portion of dip: ​​
7

Spread goat cheese onto a serving platter or shallow bowl.  Drizzle with honey, olive oil, and cracked black pepper on top. ​

8

Spoon date mixture and relish on top.  Sprinkle crumbled bacon and rosemary leaves on top. ​

9

Serve with crostini. ​

Notes

Whipped Goat Cheese Dip with Bacon and Dates
IngredientsDirections