Whipped Goats Cheese Dip with candied dates and bacon, woman drizzling maple mustard and honey over dip in a white bowl

Whipped Goats Cheese Dip w/ Candied Dates & Bacon


  • 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


  1. Combine goat cheese, sour cream, cream cheese, garlic, lemon juice, & honey in a food processor and blend until smooth. Refrigerate until ready to serve.
  2. 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.
  3. In a small bowl, combine the honey, 1 tsp rosemary, chili flakes and a pinch of kosher salt.
  4. 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.