These easy Bacon Wrapped Dates are the perfect appetizer. They’re stuffed with an herb cream cheese, drizzled with honey, and so dang addicting.
For Christmas I am always the one on appetizer duty, and my family devours these! There’s nothing like an elegant hand-held appetizer during the holidays to get you in the mood.
My Bacon Wrapped Dates are sweet, salty, crunchy, creamy, and loaded with herbs. They go great with dinner, alongside other holiday appetizers, or with a cocktail. If I am feeling fancy I will make a Christmas cheese board and include these.
If bacon is your thing, try my Bacon Caramelized Onion Dip or this Bacon Apple Coleslaw. I also have some Chicken Bacon Ranch Sliders that are delish!
Bacon Stuffed Dates Ingredients
Here’s everything you will need to make this recipe and a few important notes too. Keep reading!
- Dates: Medjool and pitted. Also, when you cut them open carefully inspect for black mold. Dates are notorious for looking good but being rotten.
- Bacon: You can use any bacon you prefer. I use apple wood smoked bacon.
- Cream Cheese: Full fat and softened to room temperature
- Spices and Herbs: You’ll need rosemary, thyme, garlic powder, plus salt and pepper to season to your taste preferences.
- Honey: Local honey is the best to use because of it’s quality and health benefits. You can use hot honey or even maple syrup in it’s place.
You’ll also need a large baking sheet lined with parchment paper, a piping bag or sealable plastic bag, and toothpicks.
How to Make Bacon Wrapped Dates
1. Partially bake the bacon in the oven for 10 minutes. It will be floppy but some of the fat will renders out which makes it crispier in the end.
2. Prep the herb cream cheese. Beat together the softened cream cheese, dried thyme, dried rosemary, garlic powder, salt, and black pepper. Put it in a piping bag or sealable plastic bag.
3. Construct the dates. Cut the dates in half, pipe in the herb cream cheese, close them up, and wrap with half a slice of bacon. Place a toothpick through the center to hold it all together.
4. Bake for 5 minutes and then brush them with honey. Continue baking for another 5 to 10 minutes (until desired crispiness of the bacon). Serve immediately!
Make Ahead and Storing Information
These Bacon Wrapped Dates are perfect for prepping ahead of time, which is great for the holidays, dinner parties, or having ready for snacking.
All you have to do is follow the steps up until baking them in the oven. Instead you will store the constructed dates in an airtight container and in the refrigerator up to 2 days before baking and serving.
Store any leftovers in an airtight container and in the refrigerator for up to 5 days. Easily reheat them in the oven or eat cold.
Frequently Asked Questions (FAQ’s)
More Holiday Appetizer Recipes
Bacon Wrapped Dates
EQUIPMENT
- 1 baking sheet - large, lined with parchment paper
- 1 piping bag - or sealable plastic bag
- 24 toothpicks - wood
INGREDIENTS
- 12 slices bacon
- 24 Medjool dates - pitted
- 4 ounces cream cheese - softened to room temperature
- ½ teaspoon rosemary - dried
- ½ teaspoon thyme - dried
- ¼ teaspoon garlic powder
- salt and pepper - to taste preferences
- 2 tablespoons honey - regular or hot honey
INSTRUCTIONS
- Preheat oven to 400 °F and line two large baking sheet with parchment paper.
- Cut 12 pieces of bacon in half, place them on one of the baking sheets, and bake for 10 minutes. The bacon will still be floppy but some of the fat will have rendered off (this makes the bacon crispier later).
- In a small bowl, beat together the cream cheese, dried thyme, dried rosemary, and garlic powder. Add salt and pepper to your taste preference.
- Place the herb cream cheese in a piping bag or sealable plastic bag. Cut a ½ inch of the tip off and set aside.
- Carefully cut the dates in half, fill them with herb cream cheese, and close them. Wrap each date with a half slice of bacon and place a toothpick through the center to hold it together. ELIZABETH'S NOTE: If you're prepping these ahead of time, stop here. Place them in an airtight baking sheet and refrigerate for up to 2 days.
- Place the dates on the baking sheet in 6 row of 4. Bake the dates for 5 minutes and then brush them with honey. Continue baking for 5 to 10 minutes or until desired crispiness of the bacon.
- Serve immediately!
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 5 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
