Creamy whipped goat cheese with crispy bacon, honey glazed pecans, pomegranate and fresh rosemary. A super easy appetizer that is absolutely delicious to serve with toasted bread, crackers as a dip or spread on crostini. A perfect holiday dip to add to your party!
If you haven’t made a whipped goat cheese as an appetizer dip, you are missing out. It is so creamy, and it takes on the flavours you add to it. In this case, it is a combination of savory and sweet. The bacon adds that savory component with a salty smoky flavour and crispy texture, and the honey and pecans adds that yumminess of natural sweetness. This combination is absolutely delicious!
WHAT YOU WILL NEED FOR THIS RECIPE
- bacon
- garlic
- goat cheese
- Greek yogurt
- cream cheese
- salt and pepper
- honey
- pecans
- pomegranates
- rosemary
MAKING THIS RECIPE
- Fry bacon until crispy and set aside. Once cooled, chop into smaller pieces.
- Add pecans and honey to the skillet and pan fry for 5 minutes until the pecans are coated. Set aside to cool. food processor and fry pan or skillet for this recipe.
- Using a food processer or hand beater is best way to create that creamy smooth texture. Add garlic, goat cheese, Greek yogurt, cream cheese, salt and pepper. Pulse until you have the perfect, creamy texture for a dip.
- Transfer this dip in a serving plate and create swirls and add a couple of spoons of honey to lightly blend into the dip, but not completely. Then garnish with crispy bacon, honey pecans, pomegranates and rosemary. Serve with cracker, toasted bread or crostini.
This delicious dip would make a great addition to a holiday gathering. You can cook the bacon ahead of time and same for the honey glazed pecans. Set them aside and whip the garlic, goat cheese, yogurt and cream cheese and add it to your serving bowl. Then all you would need to do it add the toppings but I would wait to add the rosemary and fresh black pepper just before serving.
STORING in the refrigerator for up to 3 days in a glass container with a sealed lid. I wouldn’t recommend freezing this dip. Any leftovers would be ideal on a sandwich or burger.
Whipped Goat Cheese with Crispy Bacon and Honey Pecans
Equipment
- Food Processor
- skillet or fry pan
Ingredients
- 2 bacon, sliced
- 1/4 cup pecans
- 1 tbsp honey
- 1 clove garlic
- 4 oz goat cheese
- 2 tbsp Greek yogurt
- 2 oz cream cheese
- pinch of salt
- pinch of pepper
- 2 tbsp pomegranate
- fresh rosemary
Instructions
- In a skillet or fry pan, add bacon and cook until lightly crispy. Transfer to a plate and once cooled then chop into smaller pieces.
- Remove the bacon fat from the skillet, add the pecans and 1 teaspoon into the skillet, over medium to low heat for 5 minutes, stirring to avoid sticking to the pan. Transfer to a plate to cool.
- Using a food processor , add garlic, goat cheese, yogurt, cream cheese, salt and black pepper. Whip and pulse until completely combined. Scrape down the sides and a pulse a few times until you get a creamy texture.
- Once the whipped goat cheese is fully combined, add to a serve plater or bowl. Create swirls and add the remaining 2 teaspoons of honey and lightly swirl into the whipped goat cheese. Then add chopped bacon, honey pecans, pomegranate, and rosemary.
