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Ingredients
- 1 cup sour cream
- 1¼ cup crumbled blue cheese, like Gorgonzola or Roquefort, divided
- 1 Tbsp. lemon juice (or a splash of vinegar)
- 2 Tbsp. whole milk
- ½ tsp. kosher salt
- ½ tsp. black pepper, divided
- 20 large Medjool dates, pitted
- 6 oz. cream cheese, softened
- 2 Tbsp. heavy cream
- 1 Tbsp. unsalted butter, very soft
- ½ tsp. garlic powder
- 10 slices thick-cut bacon, halved
- ¼ cup hot honey
- 1 Tbsp. maple syrup
- Chopped fresh chives, for garnish
Instructions
- For dip, combine sour cream, ¼ cup of the blue cheese, lemon juice, milk, salt and ¼ teaspoon of the pepper in a small bowl, whisking until mostly smooth. Cover and chill until ready to serve.
- For date filling, beat cream cheese and butter together in a large bowl until smooth. Add remaining blue cheese, garlic powder and remaining pepper until combined. Add heavy cream, and beat until combined and slightly whipped and spreadable, about 3-5 minutes.
- Gently open each pitted date and fill with about 1-2 teaspoons of cream cheese mixture.
- Wrap each stuffed date with a half slice of bacon, securing with a toothpick.
- Preheat a grill or grill pan over medium heat. Combine hot honey and maple syrup.
- Add dates to grill, and cook, turning occasionally, and brushing with syrup mixture until bacon is cooked through, crispy and glazed, about 12-15 minutes.
- Transfer dates to a serving platter, drizzle with any remaining syrup, and garnish with chives before serving with blue cheese dip.
NUTRITION FACTS
PER SERVING
Calories: 406
Protein: 10.4g
Carbohydrate: 47.4g
Fiber: 3.2g
Total Fat: 21.8g
Saturated Fat: 11.8g
Cholesterol: 62mg
Calcium: 170mg
Sodium: 518mg
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