Goat Cheese, Bacon & Date Dip
This bright, creamy, and tangy goat cheese, bacon, and date dip is the perfect complement to Jones No Antibiotics Ever Pork Meatballs.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 package (16 oz.) | |
| 8 ounces | plain goat cheese, softened |
| 8 ounces | cream cheese, softened |
| 2 tablespoons | lemon juice |
| 10 | Medjool dates, pitted and chopped |
| 6 slices | Jones Dairy Farm Dry Aged Bacon, chopped |
| 1 tablespoon | hot honey |
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Directions
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Cook meatballs according to package instructions.
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Heat oven to 400°F.
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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.
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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.
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Top the baked dip with the dates and bacon mixture. Serve alongside meatballs.
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Ratings and Reviews
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