This Feta Bacon Date Dip is an appetizer that always gets noticed. Creamy, sweet, salty, and crunchy — it’s the ideal bite for holiday gatherings and casual parties alike.
Update: Originally published in 2021 as Honey Whipped Feta Dip. Republished with new photos and an updated recipe.
Lil’ Salty, Lil’ Sweet Snacking Dip
This dip delivers on every texture and flavor: a whipped ricotta-feta base that’s silky and tangy, topped with warm bacon and sweet dates, finished with crunchy pistachios and a drizzle of hot honey. It’s the kind of combination people talk about and reach for repeatedly—consider doubling the batch if you expect a crowd.
Pair it with toasted baguette slices, crackers, pita chips or fresh fruit for variety. Fresh herbs like rosemary or thyme add a festive touch when sprinkled on top.
Recipe Ingredients
- Feta cheese – Use a block of feta for a creamier, smoother whipped base.
- Ricotta – Whole‑milk ricotta adds mild sweetness and extra creaminess.
- Pitted dates – Sweet, sticky dates balance the salty bacon.
- Bacon – Thick-cut hardwood bacon provides great texture and smoky flavor.
- Hot honey – Adds sweet heat; divide between the base and the topping for balance.
- Pistachios – Lightly salted and crushed for crunch.
- French baguette – Sliced and toasted for serving.
- Salt and cracked pepper to taste.
See the recipe card below for exact measurements.
Substitutions & Variations
- Cheese: Swap ricotta for well‑drained cottage cheese or replace feta with creamy goat cheese for a milder tang.
- Fruit: Roasted grapes (quartered and roasted at 400°F for 15 minutes) make a delicious alternative to dates.
- Nuts: Pecans, walnuts, or slivered almonds can replace pistachios if preferred.
- Vegetarian option: Replace bacon with brined kalamata olives for salty, savory flavor.
How to Make This Recipe
1. Preheat the oven to 400°F. Slice the baguette into rounds, place on a baking sheet and drizzle both sides with olive oil, then season with salt and cracked pepper. Bake 12–16 minutes, flipping halfway, until golden and crisp.
2. While the crostinis bake, warm a skillet over medium heat. Cut the bacon into small pieces and begin cooking, stirring occasionally. When bacon is about 80% cooked, add chopped dates and reduce heat to low. Continue until bacon reaches your preferred crispiness, then remove from heat and set aside.
3. In a food processor combine ricotta, crumbled feta, 1/4 cup hot honey, 2 tablespoons olive oil, and a generous pinch of salt. Pulse until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness, heat or oil to preference.
4. Spoon the whipped cheese into a shallow serving bowl and create a small well in the center. Top with the warm bacon‑date mixture (discard excess grease if necessary). Sprinkle crushed pistachios over the top and finish with the remaining hot honey. Serve immediately with toasted crostinis while the bacon is warm.
PRO TIPS
Save leftover bacon fat to use in a savory vinaigrette later. If preparing ahead, keep the whipped cheese and bacon-date topping separate; reheat the topping and assemble just before serving for best texture.
Recipe FAQs
Refrigerate assembled dip for up to 3 days. Reheat the bacon-date topping in the microwave or on the stovetop; the whipped feta base will change texture if heated but remains tasty.
Yes—blend the cheese mixture and cook the bacon-date topping up to a day ahead. Store them separately and assemble just before serving.
Absolutely. Add more hot honey or a pinch of red pepper flakes for heat, or a touch of maple syrup for extra sweetness.
Serving suggestions
Garnish with fresh rosemary or thyme for a holiday-ready presentation. Serve alongside crackers, pita chips, crostini, apple slices, green grapes or other charcuterie board items for variety.
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Bacon Date Dip
Equipment
- Food Processor
- Skillet
- Rubber Spatula
- Measuring cups and spoons
- Serving bowl
- Cutting board
- Knife
Ingredients
- 1 cup whole milk ricotta
- ½ block feta cheese (8 oz)
- 6 oz pitted dates (roughly 1 cup)
- 6 oz hardwood bacon (about 6 slices)
- 1/4 cup + 2 tbsp hot honey, divided
- 2 tbsp olive oil
- 1/4 cup lightly salted pistachios, crushed
- 1 French baguette, sliced
- Salt and cracked pepper to taste
Instructions
- Preheat oven to 400°F. Slice baguette, brush with olive oil, season with salt and pepper, and bake 12–16 minutes until golden, flipping halfway.
- Heat a skillet to medium. Cut bacon into pieces and cook until about 80% done, stirring. Add chopped dates, lower heat and finish cooking bacon to desired crispness. Remove from heat and set aside.
- In a food processor combine ricotta, crumbled feta, 1/4 cup hot honey, 2 tbsp olive oil and a pinch of salt. Pulse until smooth; adjust seasoning if needed.
- Spoon whipped cheese into a shallow bowl and create a small well. Top with the bacon-date mixture (discard excess grease if present).
- Garnish with crushed pistachios and drizzle remaining hot honey on top. Serve while bacon is warm with toasted crostinis.
Nutrition
Notes
Store in the refrigerator for up to 3 days. Reheat the bacon-date topping before serving; the whipped feta may change texture when heated.
Serve with crackers, pita chips, crostini, apple slices, grapes, or other charcuterie items.
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Search “A Paige Of Positivity” and look for Feta Bacon Date Dip for calorie and nutrition information. For the most accurate results, enter each ingredient into your own food diary.
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