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Whipped Goats Cheese Dip w/ Candied Dates & Bacon
Ingredients
8 ounces goat’s cheese
1/3 cup sour cream
4 oz light cream cheese, softened
1 clove garlic
1 lemon, juiced
2 tsp honey
Kosher salt and pepper to taste
1 tbsp extra virgin olive oil
Extra virgin olive oil, for garnish
Flaky sea salt, for garnish
6-8 slices of bacon, chopped
3 tsp chopped fresh rosemary or thyme
1/2 tsp brown sugar
1 tbsp Smak Dab Canadian Maple Mustard
1/4 cup honey, melted
1/2 tsp chili flakes
12 Medjool dates, pitted and torn
1/4 cup pecans, toasted and chopped
Directions
Combine goat cheese, sour cream, cream cheese, garlic, lemon juice, & honey in a food processor and blend until smooth. Refrigerate until ready to serve.
Preheat oven to 400° F and line a baking sheet with parchment paper. On the baking sheet, toss together chopped bacon, 2 tsp rosemary, mustard and brown sugar. Tear the dates and scatter them over the bacon. Bake for 8-10 minutes until the bacon is crisp.
In a small bowl, combine the honey, 1 tsp rosemary, chili flakes and a pinch of kosher salt.
Spoon the goats cheese mixture into a bowl, and top with bacon date mixture and finish with a drizzle of the spicy honey. Garnish with chopped pecans. Serve with toasted bread or crackers.
