These Cream Cheese and Pecan Stuffed Dates have been a go-to party appetizer for us for countless years.
They’re simple to prepare and always a crowd favorite on the buffet!
Finding a savory appetizer that doesn’t require serving warm can be a challenge, which is why I love this recipe—it’s best enjoyed chilled.
I once brought it to a club Christmas party, and one of the guests ate at least nine or ten! While I was glad he enjoyed them, I couldn’t help but wonder how all that bacon and those dates would sit with him later.
These stuffed dates offer the perfect balance of sweet, salty, and a hint of crunch. For this batch, I used Medjool dates, and they were impressively large!
Since they were so big, I opted for thick-cut bacon, creating a hearty, two-bite snack. However, you can use regular dates and thinner bacon for a perfect pop-in-your-mouth appetizer.
Here’s a photo of them sliced open. You can adjust the amount of filling to your preference and even swap pecans for walnuts or almonds. Once baked, the bacon caramelizes beautifully—absolutely delicious!
