Baked Whipped Feta & Goat Cheese Dip
A dreamy, creamy dip made with whipped feta, goat cheese, and sweet potatoes, perfect for gatherings or cozy nights in.
Servings: 6 servings
Calories: 220kcal
Ingredients
Cheese Mixture
- 150 g Feta Cheese Crumbly yet creamy, feta brings a mild, tangy flavor.
- 100 g Soft Goat Cheese Smooth and slightly tart, it adds depth and richness.
- 2 tbsp Greek Yogurt Creamy and tangy for luscious consistency.
- 1 tbsp Olive Oil (for cheese mixture) Aromatic and fruity.
- 1/2 tsp Lemon Zest Adds a bright, citrusy note.
- 1/4 tsp Garlic Powder Adds savory depth.
- Cracked Black Pepper, to taste Infuses warmth and subtle heat.
Sweet Potato and Sage
- 1 medium Sweet Potato, peeled and finely diced Naturally sweet and tender.
- 1 1/2 tbsp Olive Oil (for sweet potato) Extra virgin oil for roasting.
- Sea Salt, to taste Enhances flavors.
- 6–8 leaves Fresh Sage Crisp and aromatic.
Serving
- Crusty Bread, Crackers, or Pita Chips For serving.
- Extra Olive Oil for Drizzling Final touch for richness.
Instructions
Preparation
- Preheat your oven to 190°C (375°F).
- Toss diced sweet potatoes with 1 tablespoon of olive oil and a pinch of sea salt. Spread evenly on a lined baking sheet.
Roasting Sweet Potatoes
- Roast sweet potatoes for 20 minutes, or until golden and tender.
Preparing Cheese Mixture
- In a food processor, combine feta, goat cheese, Greek yogurt, olive oil, lemon zest, garlic powder, and cracked black pepper. Blend until smooth.
Baking the Dip
- Transfer cheese mixture into a small baking dish and bake for 15–18 minutes.
Finishing Touches
- In the last 5 minutes, heat 1/2 tablespoon of olive oil in a small skillet and fry sage leaves for about 20 seconds until crisp.
- Top the baked dip with roasted sweet potatoes and crispy sage. Drizzle with olive oil.
Serving
- Serve warm with crusty bread, crackers, or pita chips.
Notes
For best results, make sure cheeses are at room temperature before blending. Roasting sweet potatoes to golden enhances their sweetness.