Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories606.9 kcal (30%)
Total Fat44.8 g (64%)
Carbs38.3 g (15%)
Sugars31.5 g (35%)
Protein15.7 g (31%)
Sodium668.8 mg (33%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
2 x 4 ozgoat cheese
containers, crumbled, you can use a log of goat cheese
1 x 8 ozcream cheese
package
½ cupheavy cream
1.5 lbsbacon
thick cut, thin sliced or chopped, you can use more or less bacon - I’ve used up to 2 lbs bacon
1 x 12 ozMedjool dates
container, pitted & cut into pieces bigger than bacon 20-22 dates
2 tablespoonsbrown sugar
2 tablespoonshoney
1.5 Tablespoonsfresh rosemary
important
1.5 Tablespoonsfresh thyme
important
2 dashescayenne powder
Honey
for topping
Fresh rosemary
for topping
Fresh thyme
for topping
baguette
thinly sliced
crackers
Instructions
Step 1
WHIPPED GOAT CHEESE Add the goat cheese, cream cheese, heavy cream, and a pinch of salt in a food processor or blender and blend on low until smooth and creamy, scraping down the sides as needed. Add a little more heavy cream if it’s not blending. It should be consistency of greek yogurt. Set aside. BACON TOPPING Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. On the baking sheet, add the bacon in a single layer. Bake for 10-15 minutes, or until the bacon is 75% done cooking to your preference. Remove from the oven and add the dates, brown sugar, honey, rosemary, thyme, and cayenne to the baking sheet. Toss together and arrange in an even single layer. Bake for 10 more minutes, or until the brown sugar and honey has dissolved. You don’t want to overbake the mixture or the dates will be rock hard. Spoon the whipped goat cheese into a serving bowl and then top with the warm bacon and dates. Drizzle over extra honey, fresh rosemary, and sea salt. Serve with bread or crackers. If the dip gets cold before serving, you can microwave for a little to warm the bacon and dates. It’s okay if the cheese get’s warmed.
