Creamy Goat Cheese, Bacon and Date Dip

 

This recipe comes from the New York Times and Ali Slagel

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

Ingredients

Yield:6 to 8 servings

• 10ounces goat cheese, at room temperature
• 4ounces cream cheese, at room temperature
• 2tablespoons freshly squeezed lemon juice
• Salt and pepper
• 5ounces thick-cut bacon, cut in ½-inch thick
• 10Medjool 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

Preparation

1. Step 1

   Heat oven to 400 degrees. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. 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.

2. Step 2

   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, then 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.

3. Step 3

   Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.