Pioneer Woman Bacon Horseradish Dates

Pioneer Woman bacon horseradish dates are easy bacon-wrapped appetizers made with Medjool dates, tangy horseradish dip and a honey-pepper glaze, ready in under 40 minutes. That makes them a crowd favorite for game day, holiday parties or any potluck, since they come together fast.

Wrapping the bacon tightly and pinning it with a toothpick matters most, because bacon that comes loose will steam in the oven instead of crisping. Once that happens, the texture turns rubbery and the glaze has nothing to grip, so take an extra second on each wrap.

Most bacon-wrapped date recipes use cheese for the filling, but this one swaps in a horseradish dip that adds a sharp, tangy bite. That choice pairs with a spicy honey glaze brushed on during baking, giving each piece a peppery crust you won't find elsewhere.

Pioneer Woman Bacon Horseradish Dates

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

22

minutes

Calories

148

kcal

Tangy dip stuffed inside Medjool dates, wrapped in bacon and baked at 400 degrees until the outside crisps and the filling turns warm and creamy.

Ingredients

• 2 tbsp. honey
  

• 1/4 tsp. crushed red pepper flakes
  

• 1/4 tsp. black pepper
  

• 24 large Medjool dates, preferably pitted
  

• 1/2 c. Heluva Good! Bacon Horseradish Dip, plus more for serving
  

• 12 slices bacon, cut in half

Directions

• Preheat and prep: Preheat the oven to 400°F, then line a rimmed baking sheet with parchment paper and fit it with a wire rack.
• Make the glaze: Mix the honey, red pepper flakes, black pepper and 2 tablespoons of water in a small bowl, then set aside.
• Stuff the dates: Halve each date lengthwise without cutting all the way through, then remove the pits if needed. Once they are open, scoop 1/2 to 1 teaspoon of bacon horseradish dip into each date before pinching them closed.
• Wrap and bake: Wrap a half slice of bacon around each stuffed date and secure with a toothpick before placing them on the rack. After 15 minutes in the oven, pull them out and brush each date with the honey-pepper glaze.
• Glaze and finish: Return the dates to the oven and bake until the bacon turns shiny and crisp, about 5 to 7 minutes more. Once they come out, let them cool briefly on the rack before serving with extra dip on the side.

Tools for this recipe

• Nordic Ware half sheet pan, Checkered Chef cooling racks, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different dip for the filling?

Cream cheese mixed with a tablespoon of prepared horseradish works as a swap, since the tangy base is what balances the sweet dates. Though goat cheese with black pepper also works, the flavor shifts toward something milder.

How long do leftover bacon-wrapped dates keep?

Store them in an airtight container in the fridge for up to 3 days. When reheating, set them on a wire rack in a 375°F oven for 8 minutes so the bacon crisps again.

Can I assemble these ahead of time?

You can stuff and wrap the dates up to a day in advance, then keep them covered on the rack in the fridge. Once you are ready to bake, make the honey-pepper glaze fresh, since it only takes a minute.

What if I don't have a wire rack?

Place the dates right on the parchment-lined sheet and flip them halfway through so both sides of the bacon crisp. Though the bottom may not get as crunchy as with a rack, you will still get good results as long as you do the flip.

Why is my bacon not getting crispy?

The most common cause is overcrowding the baking sheet, since dates packed too close trap steam and the bacon steams rather than roasts. So space them at least an inch apart and make sure your oven hits 400°F before the pan goes in.