Creamy Goat Cheese, Bacon and Date Dip By Ali Slagle

 

Ingredients

10 ounces goat cheese, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons freshly squeezed lemon juice
Salt and pepper
5 ounces thick-cut bacon, cut in ½-inch thick
10 Medjool dates, pitted and cut into quarters lengthwise, or roughly chopped

Honey, red-pepper flakes, black pepper, flaky salt, toasted sliced almonds or chopped pistachios, for garnish (optional)

Crusty bread, grainy crackers, endive or fennel, for serving

Instructions

1. Heat oven to 400 degrees. 
2. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. 
3. Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.
4. Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
5. Add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.
6. Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.

This recipe serves up to 6. Make much more if you're serving at a party, this goes fast.

https://cooking.nytimes.com/recipes/1019796-creamy-goat-cheese-bacon-and-date-dip