Heat up the oven to 200° degrees. Arrange the D'Orsogna Shortcut Bacon in a single, even layer in a large cast-iron skillet. Put it in the oven and bake for approximately 25 minutes or until it turns crispy.

While the bacon is baking, put the goat cheese, Greek yogurt, 2 tablespoons of honey, olive oil, water, salt, and some freshly ground black pepper into a food processor. Blend until the mixture becomes smooth, pausing to scrape the sides of the bowl if necessary. Scoop the whipped goat cheese onto a large plate or into a shallow bowl, and leave it aside.

Move the bacon from the skillet onto a plate covered with paper towels and let it drain. Put the skillet over medium heat, add the rosemary sprigs, and let them fry on both sides until they become crispy. Move the rosemary to the plate with the bacon and let it drain.

Put the shallots and garlic into the skillet and cook them for a few minutes until they become tender and caramelized. Next, mix in the dates, apple cider vinegar, and the remaining 2 tablespoons of honey. Bring the mixture to a simmer and cook for about a minute until it becomes sticky and reduced.

Spread the date mixture on top of the whipped goat cheese. Sprinkle the crumbled bacon and rosemary leaves on top. Drizzle some more olive oil and add a few more grinds of black pepper. Serve the dip with toasted bread or crackers on the side for dipping.