Ingredients
10ozgoat cheese,at room temperature
¼cupplain whole milk yogurt
¼cupwhole milk
½lemon,juice only
pinchsalt
4stripsbacon,cooked crispy, chopped
2tbsphoney
2tbspgolden raisins
2tbsppistachios,chopped
2tbspchopped dates,or dried figs
1tbspsunflower seeds
1tbspminced chives
pita chips,for serving
Preparation
In a medium bowl, add goat cheese, yogurt, milk, lemon juice, and a pinch of salt.
Use a hand mixer or a stand mixer to whip the goat cheese mixture until it has a smooth, light consistency. (Or use a fork to mash the ingredients together, but they won’t have the same whipped consistency.)
The finished dip should be easily spreadable with a knife. If it is too thick or seems dry, add more milk by the tablespoon.
Spread the whipped goat cheese in a thin, even layer along the bottom of a 2½-quart baking dish or an 8×8-inch baking dish. It shouldn’t be more than ½-inch thick in any part of the dip.
Drizzle the honey over the dip; then sprinkle the bacon, golden raisins, pistachios, dates, sunflower seeds, and minced chives evenly over the top.
Keep covered in the fridge until ready to eat, then serve with pita chips.
This dip can be easily made 2 to 3 days in advance and keeps well in the fridge. If making in advance, wait to add the honey and chives until right before serving.
