Bacon-Wrapped Date Cheese Dip (dairy free!)

HELLO and surprise!! I’m back with another bonus recipe! Merry Christmas and Happy Holidays! I’m just having too much fun with seasonal recipes and can’t possibly stow them away until next year.

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• I will not be sending out weekly emails for December 25 and Jan 1. I’m in need of a little break from the internet, and want to be present with my kids for their school break. These extra recipes are in lieu of those emails, and for paid subscribers - stay tuned for a surprise recipe next week!

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More Seasonal Recipes You May Have Missed!

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There is always that one appetizer that makes people hover a little too close to the kitchen counter. The one everyone hopes you are making again this year. For us, it has always been the bacon wrapped dates stuffed with goat cheese that seem to follow us to every holiday gathering. But after a decade of making them, I realized it was not the wrapping or even the bacon that people remembered most. It was the warm, caramel sweet date with a creamy and salty bite.

This year I decided to simplify the whole idea and turn it into a festive dip that tastes luxurious but comes together in minutes. The base is dairy-free whipped ricotta. I use Kite Hill and blend it until it becomes soft and cloud like with a little olive oil. The warm topping is a mix of pancetta, rosemary, and chopped dates that turn crisp and sticky in the air fryer. Once it is spooned over the ricotta, I finish it with honey, a little olive oil, a sprinkle of Maldon, and a handful of chopped pistachios. The pistachios add just the right amount of crunch and color and make the whole platter feel even more fit for the holidays.

You will be the star of your holiday parties with this dip, I guarantee it!

Happy dipping!

Danielle

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Bacon-Wrapped Date Cheese Dip

Bacon Wrapped Date Dip

Serves 6

TOOLS

• Food processor

• Air fryer or convection oven

• Serving platter

INGREDIENTS

• 1 cup chopped dates

• 3-ounces pancetta, chopped

• Leaves from 1 sprig fresh rosemary, chopped

• 1 8-ounce container dairy-free ricotta

• 1/4 cup cashew milk

• 1 tablespoon olive oil, plus 2 teaspoons for finishing

• 1/4 teaspoon fine sea salt

• 1/8 teaspoon freshly ground black pepper

• 1 tablespoon honey

• 2 tablespoons chopped pistachios

• Maldon flaky salt, for finishing

• Grain free crackers, for serving

METHOD

Add the dairy-free ricotta, cashew milk, 1 tablespoon olive oil, sea salt, and black pepper to a food processor and blend until completely smooth and light. Spread it onto a serving platter in an even layer. Place in the refrigerator.

Place the chopped dates, pancetta, and rosemary on a small sheet pan and roast at 400°F for 12 to 15 minutes, tossing halfway through, until the pancetta becomes crisp and the dates turn sticky and caramelized. If using an air fryer or convection setting, cook at 375°F for 8 to 10 minutes, until the pancetta is crispy.

Allow the topping to cool slightly. Spoon it evenly over the whipped ricotta. Drizzle the remaining 2 teaspoons of olive oil and the honey over top. Add a generous pinch of Maldon salt and finish with the chopped pistachios. Serve with grain free crackers.

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