In a large skillet over medium heat, add your chopped bacon and cook for about 8–10 minutes until it becomes crispy and golden brown. Transfer the bacon to a plate lined with paper towels to drain excess fat, reserving some drippings in the skillet for later use.

In a mixing bowl, combine 8 ounces of softened goat cheese, 1/2 cup of Greek yogurt, and 2 tablespoons of honey. Using a hand mixer, whip together on medium speed for about 2-3 minutes until smooth and creamy.

With the leftover bacon drippings, add a sprig of fresh rosemary and fry for about 1-2 minutes until crisp. Remove rosemary and set aside. In the same skillet, add 1/2 cup of chopped onion and 2 minced garlic cloves, sautéing for around 2-3 minutes until softened. Then toss in 1/2 cup of chopped medjool dates and 1 tablespoon of honey, cooking for an additional 3-4 minutes until sticky and caramelized.

Spread the whipped goat cheese mixture evenly in a serving bowl. Spoon the delicious date mixture over the whipped dip and crumble the crispy bacon on top, followed by the dried rosemary pieces.

Drizzle a bit of olive oil around the edges and sprinkle freshly cracked black pepper over the dip. Serve with crostini, toasted bread, or crackers for dipping.