These simple, delicious bacon-wrapped stuffed dates make an appetizer that will wow your guests. A quick honey-whipped feta is piped into pitted dates, then topped with thyme, pecans and orange zest, wrapped in thin bacon and baked until crisp. They’re an elegant, flavorful addition to any spread that doesn’t feel fussy to make.
Arriving at a party with a plate of something irresistible is always appreciated. For me, the perfect appetizer is easy to make, easy to eat with your hands, and layered with contrasting flavors and textures. These bacon-wrapped dates hit all those marks.
Why you’ll love Bacon Wrapped Stuffed Dates
I love a show-stopping appetizer, and these honey-whipped-feta stuffed dates wrapped in bacon deliver. They’re simple to assemble and impressive to serve, with sweet, salty, creamy and crunchy elements all in one bite. They work well for holiday entertaining or any party where you want a crowd-pleasing starter.
Ingredient Notes
See the recipe card for exact measurements. A few tips:
- Thin-cut bacon: Use thin-cut rather than thick-cut so it crisps in the shorter bake time without overcooking the dates or drying out the filling.
- Medjool dates: Choose large, plump medjool dates and remove the pits before stuffing.
- Mix-in options: You can stir orange zest and thyme into the whipped feta for easier assembly, or sprinkle them on top after stuffing. Leaving them separate lets you make a meatless version by skipping the bacon.
Ways to vary this recipe
- Change the herbs: Swap thyme for chopped rosemary, basil or mint for a different flavor profile.
- Swap the nuts: If you prefer or have allergies, use chopped walnuts instead of pecans.
- Try hot honey: Stir a little hot honey into the whipped feta for a sweet-heat twist.
- Make it a dip: Turn the whipped feta into a dip by chopping the cooked bacon and dates, combining them with orange zest, thyme and pecans, and serving with toasted bread or crackers.
Step-by-step instructions
Step 1: Add softened cream cheese, block feta and honey to a food processor.
Step 2: Process until smooth and creamy, pausing to scrape the bowl as needed. Aim for a slightly thick consistency so the filling holds its shape in the dates; thin with a little olive oil if desired.
Step 3: Slice each date lengthwise, leaving it hinged, and remove the pit. Spoon or pipe whipped feta into the center of each date.
Step 4: Gently press the date closed, place on a parchment-lined baking sheet, and sprinkle each with fresh thyme leaves, orange zest and chopped pecans.
Step 5: Slice each bacon strip in half. Wrap each stuffed date with one half-strip of bacon and secure with a toothpick or tuck the bacon end beneath the date to hold it in place.
Step 6: Bake in a preheated 400°F oven for 15–20 minutes, or until the bacon is crisp to your liking. Let rest about 5 minutes before transferring to a serving plate. Optionally brush the bacon with a little extra honey or sprinkle with additional thyme.
Recipe tips
Extra whipped feta: This recipe makes more whipped feta than needed for the dates. Leftovers are great spread on toasted bread, pita, or crackers. If you prefer less, reduce the feta and cream cheese quantities.
Meatless option: Omit the bacon and serve the stuffed dates as-is or roast them briefly without bacon for a warm, vegetarian version.
For less splatter and crisper bacon, place dates on a wire rack set over a sheet pan, or use parchment and blot very greasy pieces with a paper towel after baking.
Storage
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Bacon Wrapped Stuffed Dates
Ingredients
- 24 medjool dates, pitted
- 12 slices thin-cut bacon (halved lengthwise to make 24 strips)
- 8 oz block feta (crumbles can work too)
- 4 oz softened cream cheese
- 2–3 Tbsp honey
- 2–3 Tbsp fresh thyme leaves
- 2 Tbsp orange zest
- 3 Tbsp chopped pecans
Instructions
- Preheat oven to 400°F.
- Add softened cream cheese, feta and honey to a food processor and process until creamy, scraping as needed. The mixture should be slightly thick so it holds up in the dates.
- Slice each date lengthwise without cutting all the way through and remove the pit. Spoon the whipped feta into each date.
- Close each date gently, place on a parchment-lined sheet, and sprinkle with thyme, orange zest and chopped pecans.
- Wrap each date with a half-strip of bacon and secure with a toothpick or tuck the bacon under the date.
- Bake 15–20 minutes until bacon is crisp. Let rest about 5 minutes before serving. Serve warm or at room temperature; do not leave unrefrigerated for more than 2 hours.
- Make ahead: Assemble and wrap the dates up to 1 day in advance, then bake before serving.
Notes
Storage: Refrigerate leftovers for 2–3 days. Reheat in the oven or air fryer.
Extra whipped feta: This recipe yields extra whipped feta that’s great on toasted bread or pita. Reduce feta and cream cheese if you’d prefer less.
Alternative serving: Omit bacon for a vegetarian option or roast the stuffed dates briefly without bacon and finish with a drizzle of honey.
Nutrition
Calories: 138 kcal — Carbohydrates: 20 g — Protein: 3 g — Fat: 6 g (values approximate).
Nutrition information is an estimate and should be used as a guideline only.