Baked Whipped Feta & Goat Cheese Dip with Roasted Sweet Potato and Crispy Sage
This warm, creamy whipped feta and goat cheese dip is topped with caramelized roasted sweet potatoes and crispy sage leaves a perfect autumn appetizer that’s both elegant and comforting. Serve it with crusty bread or pita chips for a stunning starter or snack!
Ingredients
For the Whipped Cheese Dip:
150g feta cheese
100g soft goat cheese
2 tbsp Greek yogurt
1 tbsp olive oil
½ tsp lemon zest
¼ tsp garlic powder
Cracked black pepper, to taste
For the Topping:
1 medium sweet potato, peeled and finely diced
1½ tbsp olive oil
Sea salt, to taste
6–8 fresh sage leaves
To Serve:
Crusty bread, pita chips, or crackers
Extra olive oil for drizzling
Instructions
1. Preheat oven to 190°C (375°F).
2. Roast the Sweet Potato: Toss diced sweet potatoes with 1 tbsp olive oil and a pinch of sea salt. Spread on a baking sheet and roast for 20 minutes, or until golden and tender.
3. Make the Whipped Cheese Base: In a blender or food processor, combine feta, goat cheese, Greek yogurt, olive oil, lemon zest, garlic powder, and black pepper. Blend until smooth and creamy.
4. Bake the Dip: Transfer the cheese mixture to a small oven-safe baking dish. Bake for 15–18 minutes, until soft, lightly puffed, and golden around the edges.
5. Crisp the Sage: During the final 5 minutes of roasting, heat ½ tbsp olive oil in a skillet. Fry sage leaves until crisp (about 20 seconds), then drain on a paper towel.
6. Assemble & Serve: Top the warm dip with roasted sweet potatoes and crispy sage. Drizzle with olive oil and serve immediately with toasted bread, crackers, or pita chips.
Why You’ll Love This Creamy Baked Cheese Dip:
Loaded with flavor: Tangy whipped cheese, sweet roasted potatoes, and earthy sage
Easy to make yet gourmet enough for holidays, dinner parties, or cozy nights in
Perfect for fall & winter menus
Make-ahead friendly just prep and bake when ready!
Pro Tip: Add a swirl of chili-infused honey for a spicy-sweet twist!
whipped feta, baked cheese dip, goat cheese recipe