Goat Cheese, Bacon & Date Dip
Tangy, Sweet, Smoky, and Impossible to Stop Eating
This Goat Cheese, Bacon & Date Dip layers tangy baked goat cheese and cream cheese with crispy Jones Dry Aged Bacon, caramelized Medjool dates, and a drizzle of hot honey. Serve it warm alongside Jones No Antibiotics Ever Homestyle Meatballs for a party appetizer that looks impressive and disappears fast.
Ingredients
- 1 package (16 oz.) Jones Dairy Farm No Antibiotics Ever Homestyle 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.
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