Baked Whipped Feta & Goat Cheese Dip with Sweet Potato-Sage Magic
This Baked Whipped Feta & Goat Cheese Dip features creamy cheeses, roasted sweet potatoes, and crispy sage, making it an irresistible appetizer perfect for gatherings.
Servings: 6 servings
Calories: 210kcal
Ingredients
For the Cheese Mixture
- 150 g Feta Cheese Adds a tangy depth
- 100 g Soft Goat Cheese Rich and earthy
- 2 tbsp Greek Yogurt Lightens the texture
- 1 tbsp Olive Oil For enhancing flavors
- 1/2 tsp Lemon Zest Adds brightness
- 1/4 tsp Garlic Powder Infuses warmth
- to taste Cracked Black Pepper Elevates flavors
For the Sweet Potato
- 1 Medium Sweet Potato Peeled and diced
- 1 1/2 tbsp Olive Oil For roasting
- to taste Sea Salt Enhances flavors
For Garnishing
- 6-8 Fresh Sage Leaves Adds herbal quality
- Extra tbsp Olive Oil For drizzling
For Serving
- Crusty Bread, Crackers, or Pita Chips For serving
Instructions
Preparation
- Preheat your oven to 190°C (375°F).
- Toss the diced sweet potatoes in 1 tablespoon of olive oil and a pinch of sea salt, then spread them on a baking sheet.
Roasting
- Roast the sweet potatoes for about 20 minutes until golden and tender.
Cheese Mixture
- In a mixing bowl, combine feta cheese, goat cheese, Greek yogurt, olive oil, lemon zest, garlic powder, and cracked black pepper.
- Blend until smooth and creamy.
- Transfer to a small baking dish and bake for 15-18 minutes until softened and golden.
Frying Sage
- In a skillet, heat 1/2 tablespoon of olive oil over medium heat and fry sage leaves for about 20 seconds until crisp.
- Drain on a paper towel.
Final Assembly
- Top the baked cheese mixture with the roasted sweet potatoes and crispy sage leaves.
- Drizzle with extra olive oil and serve warm with crusty bread, crackers, or pita chips.
Notes
Ensure cheeses are at room temperature for a smoother texture. Keep an eye on the dip to avoid overcooking.