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I received this text from my neighbor the morning after a get together: “I feel like I’m going to be thinking about that goat cheese dip for the rest of my life.” Strong, yes, but not wrong! The salad dressing is fresh and easy and doubles as a dip with crudité that will take you half the time as the goat cheese dip. –bboyd@thewcpress.com

3 slices thick cut bacon (5 slices regular bacon)

10.5 oz creamy goat cheese

1/2 c. plain Greek yogurt (any fat percentage will do)

1/4 c. honey, divided

2 Tbsp. olive oil, plus more for drizzling

1 Tbsp. water

1/2 tsp. kosher salt

1/2 tsp. black pepper

3 sprigs fresh rosemary

1 large shallot, finely diced

10 Medjool dates, pitted and thinly sliced or chopped

2 Tbsp. apple cider vinegar

Crostini for serving

1. In a large skillet, cook bacon in dry pan over medium-low heat until crisp on both sides. Remove to paper towel to drain. Chop once cooled. Keep fat in pan.

2. Meanwhile, combine goat cheese, yogurt, 2 Tbsp. of the honey, olive oil, water, salt and pepper in medium mixing bowl. Beat with electric mixer or whisk well until completely smooth. Spoon mixture into shallow serving bowl or plate and spread.

3. Add rosemary to pan (maintain medium low heat) and cook until deep golden brown – flip and cook on second side. Remove to drain with bacon.

4. Add shallot to pan and cook until softened and golden brown; add cider vinegar, dates, reserved chopped bacon and remaining 2 Tbsp. honey and increase heat to bring to boil. Reduce heat and let simmer until reduced and slightly thickened.

5. Spoon mixture on top of goat cheese. Sprinkle with rosemary (the leaves only) and drizzle with olive oil. Finish with a shake of freshly ground black pepper and serve. If making ahead, cover and refrigerate. Heat to serve in warm oven or microwave (depending on serving platter).

Creamy Caesar Dressing makes 2 cups

2 garlic cloves, minced

1 tsp. anchovy paste

Juice of one lemon

1 tsp. Dijon mustard

1 tsp. Worcestershire

1 c. mayonnaise

1/2 c. grated pecorino Romano

1/4 tsp. kosher salt

1/4 tsp. black pepper

1. Whisk all ingredients together. Refrigerate in airtight container.