Helpful tip! Slice the figs, then chop the figs and pistachios together. This helps prevent the pistachios from flying all over the place when you chop them.
For the whipped goat cheese:
- 10 ounces goat cheese, at room temperature
- 1/4 cup plain whole milk yogurt
- 1/4 cup whole milk
- 1/2 lemon, juice only
- Pinch of salt
For the toppings:
- 4 strips cooked, crispy bacon, chopped
- 2 tablespoons honey
- 2 tablespoons golden raisins
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped dates or dried figs
- 1 tablespoon sunflower seeds
- 1 tablespoon minced chives
- Pita chips, for serving
1 Whip the goat cheese: 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. (If you don’t have a hand mixer or stand mixer, you can 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.
2 Assemble the dip: Spread the whipped goat cheese in a thin, even layer along the bottom of a 2 1/2-quart baking dish or an 8x8 baking dish. It shouldn’t be more than 1/2-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 2-3 days in advance and keeps well in the fridge. If you make it in advance, wait to add the honey and chives until right before serving.