Goat Cheese, Bacon & Date Dip
Sweet, Savory and Impossible to Share
Creamy baked goat cheese and cream cheese, topped with crispy Jones Dry Aged Bacon, caramelized Medjool dates, and a drizzle of hot honey — then served alongside Jones Chicken Meatballs. A rich, elegant appetizer that operators can batch ahead and guests will talk about.
Ingredients
- 16 oz. Jones Dairy Farm Chicken Meatballs
- 8 ounces plain goat cheese, softened
- 8 ounces cream cheese, softened
- 10 Medjool dates, pitted and chopped
- 6 slices Jones Dairy Farm Dry Aged Bacon, chopped
- 1 tablespoon hot honey
Directions
Cook meatballs according to package instructions.
Heat oven to 400°F.
Mix goat cheese, cream cheese and lemon juice in a large bowl with a hand mixer or spatula until creamy and smooth. Transfer to a baking dish or ovenproof skillet and spread evenly. Bake for 20-25 minutes or until bubbly.
Meanwhile, heat large skillet over medium-high heat. Drop in sliced bacon and cook for 3 to 5 minutes, until browned and crispy. Using slotted spoon, transfer to plate lined with paper towels. Drain all but 1 tablespoon bacon fat. Add chopped dates to the bacon fat in the skillet. Cook for 1 minute. Return the bacon to the skillet, add hot honey and stir to combine.
Top the baked dip with the dates and bacon mixture. Serve alongside meatballs.
This recipe features
Chicken Meatballs
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Hickory Smoked Bacon Extra Thick
This recipe features
Chicken Meatballs
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Hickory Smoked Bacon Extra Thick
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