Pull the goat cheese and cream cheese out of the fridge so they can soften at room temperature.

Pit and chop the dates into small, even pieces (about 1/4-inch dice).

Line a plate with paper towels for the cooked bacon; pre-slice the baguette or arrange your crackers and veggies for serving.

Set up your food processor (or bowl and electric mixer) and a spatula so everything is within reach.

Pro tip: Soft cheeses blend into an impossibly airy whipped goat cheese faster and smoother. If you forgot to take them out, microwave each cheese in 5–7 second bursts to gently soften — don’t melt them.

Place a skillet over medium heat and lay the bacon strips in a single layer (don’t overcrowd).

Let the bacon cook, flipping every 2–3 minutes, until the fat renders and the bacon reaches your preferred crispness.

Transfer cooked bacon to the paper towels to drain and cool, then crumble or chop into bite-sized pieces.

If you like extra smoky flavor, reserve 1 teaspoon of the drained bacon fat to stir into the whipped cheese later (optional).

Pro tip: Cook bacon over medium—not high—so it crisps evenly without burning. Thick-cut bacon tastes terrific here because it stays meaty and satisfying.

Add the softened goat cheese and cream cheese to the food processor.

Add the honey and a pinch of salt. Start the processor and pulse to combine.

With the processor running, add the heavy cream 1 tablespoon at a time until the mixture loosens and becomes light and airy. Stop and scrape down the sides with a spatula as needed.

Taste and adjust: add a little more honey if you want sweeter, or a tiny pinch more salt to brighten the flavor.

Pro tip: Add the cream slowly — too much at once can make the texture runny. Stop as soon as it’s whipped and spreadable; you want fluffy, not soupy.

(If you don’t have a food processor: use an electric hand mixer in a bowl and beat on medium-high until smooth and fluffy.)

Make sure the chopped dates are small enough to disperse through the cheese so every bite has sweetness.

If you reserved a little bacon fat, toss the chopped dates with that teaspoon to loosen them and add subtle smokiness (optional).

Fold 2/3 of the chopped dates and about half the crumbled bacon gently into the whipped goat cheese if you want those flavors worked into the dip — or leave everything for the top if you prefer a more dramatic presentation.

Spoon the whipped goat cheese into your serving dish and use the back of a spoon to make a shallow well or swirl in the center.

Scatter the remaining crumbled bacon and chopped dates over the top.

Drizzle 1–2 tablespoons of honey over everything and finish with chopped parsley if using.

Tip for style: spread the cheese a little flatter in a shallow bowl so the toppings sit nicely and every cracker gets both creamy and crunchy bits.

Preheat your oven to 350°F (175°C).

Assemble the dip in an oven-safe shallow dish (follow assembly steps above).

Bake for 8–10 minutes until the edges are slightly bubbling and the center is warmed through but not fully melted. Remove and add the final drizzle of honey and parsley.

Alternatively: microwave single servings in 10–15 second bursts until warm and spreadable—watch closely to avoid overheating.

Pro tip: Warm it just until soft — overheating can cause the cream to separate and the texture to become grainy. You want warm and pillowy, not broken.

Serve right away with toasted baguette slices, crackers, or fresh vegs. For a Thanksgiving appetizer, place it at the center of your spread so guests can help themselves.

To store: transfer leftovers to an airtight container and refrigerate up to 3 days.

To revive after chilling: let it sit at room temp for 15–20 minutes, then whisk or briefly re-whip with a fork or mixer; add a splash (teaspoon) of cream if it’s too stiff. Warm gently in the oven if you prefer the warm goat cheese appetizer version.

Pro tip: The dip firms up in the fridge — a quick re-whip or gentle warming brings back that fluffy whipped goat cheese texture perfectly.