Whipped Goat Cheese Dip with Bacon and Dates | AFFINITY GROUP

Ingredients

• 2 2.2lb. logs Goat Cheese ​
• 1.50 cups Whole Milk Greek Yogurt ​
• 4 tbsp Hot Honey syrup or any hot honey ​
• ¾ cup olive oil ​
• ⅓ cup water ​
• 1.50 tsp Kosher salt ​
• Freshly cracked Black pepper to taste ​
• 2 ¼ lbs Applewood smoked bacon
• 12 sprigs fresh rosemary ​
• 12 shallots, thinly sliced ​
• 36 oz medjool dates, pitted and roughly chopped ​
• ¾ cup apple cider vinegar ​
• 4 tbsp honey ​
• 2 cups goat cheese dip ​​
• ⅓ cup date mixture, warm ​​
• 6 6 slices cooked bacon, crumbled ​​
• 2 sprigs cooked rosemary ​​
• 2 tbsp Hot Chopped Pepper & Pickle Relish ​​
• 2 tbsp Honey ​​
• 2 tbsp Olive Oil ​​
• Fresh cracked black pepper ​​
• 1 French Batard 18 Inch made into crostini ​​