Creamy Goat Cheese, Bacon and Date Dip



Imagine creamy goat cheese, hot and bubbly and brown, right out of the oven, topped with crispy bacon, salty pistachios and sweet dates, eaten on hunks of crunchy baguette. That is this Goat Cheese, Bacon and Date Dip, courtesy of @nytcooking. Tried once, destined to become a family favorite for all eternity. And beyond. That’s how good it is. This dip would be perfect as an appetizer for a New Year’s Eve gathering. It’s easy to pull together, needs only 30 minutes including oven time and is the ultimate crowd pleaser. We’ve used chopped pistachios for crunch and red pepper flakes for some heat atop the dates and bacon, but feel free to experiment! Tap the link in our bio for the recipe.


Serves 6 to 8

Prep time: 30 minutes


Ingredients


10 ounces (300 g) goat cheese, at room temperature

4 ounces (120 g) cream cheese, at room temperature

2 tablespoons freshly squeezed lemon juice

Salt and pepper

5 ounces (150 g) thick-cut bacon, cut in 1/2-inch (ca. 1 cm) thick pieces

10 Medjool 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

Preparation

Heat oven to 400 F (200 C). 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.

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.

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


Recipe by Ali Slagle via NYT Cooking.



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