Holidays
Whipped Goat Cheese Dip with Maple Spiced Sweet Potatoes
Prep
10 minutes
Cook
30 minutes
Yield
4 -6
This easy goat cheese dip is creamy, comforting, and the perfect appetizer for the holiday season.
This delicious whipped goat cheese dip is everything you need as an appetizer or snack this holiday season. The creamy dip is topped with maple-spiced sweet potatoes and the crunch of candied pecans. You’ll love this recipe for your next event or just to make for your family.
Why you’ll love this goat cheese dip:
- Quick: Make this goat cheese dip in only 40-minutes
- Winter-Inspired: The creamy goat cheese with the hearty sweet potatoes and maple flavor, really screams “the winter is here” in this comforting dish
- Versatile: Serve with a baguette, crackers, or even your favorite veggies
Ingredient Notes:
Pecans: For this recipe, I used Sante Nuts Candied Pecans. These add sweetness, crunch, and a touch of protein to this delicious goat cheese dip. I always have bags of these nuts around the house for a quick, filling snack or to cook or bake with.
Goat Cheese: Goat cheese is made from goat’s milk and is really creamy and perfect for a light fluffy dip like this whipped goat cheese dip.
How to make goat cheese dip:
For the sweet potatoes
- Preheat the oven to 375F. Cut sweet potatoes quite small, almost diced and on a parchment-lined baking sheet mix the sweet potatoes with maple syrup, olive oil, garlic powder, onion powder, salt, pepper and chopped sweet and spicy pecans. Cook for 25-30 minutes, until roasted.
For the baguette
- Using a bread knife, slice the baguette into 1-inch thick slices. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total (add to the oven while sweet potatoes are cooking), flipping halfway through. Set aside.
For the whipped goat cheese dip
- While the sweet potatoes are baking, whip the feta, goat cheese, lemon juice and greek yogurt in a food processor until smooth. Transfer to a low serving dish.
- Once the sweet potatoes are done roasting let sit for a few minutes to cool. To assemble the dip, scoop the sweet potatoes mixture over the whipped goat cheese, drizzle with chili crunch and olive oil and top with fresh herbs. Serve with crispy baguette.
Expert Tips & FAQ:
Want to make this ahead of time? Simply make the whipped dip and store in the fridge. About half an hour before serving, cook the sweet potatoes and remove the dip from the fridge. Then finish the dip (according to the instructions) once the sweet potatoes are ready.
Storage: Store whipped goat cheese in the fridge in a tightly sealed container for 3 days. Serve this easily with your favorite crackers too!
I don’t like sweet potatoes: Try butternut squash instead!
Other dips to make:
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Whipped Goat Cheese Dip with Maple Spiced Sweet Potatoes
Ingredients
For the sweet potatoes
- 1 sweet potato, diced
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/2 tsp ground pepper
- 3/4 cup Sante Nuts Sweet & Spicy Pecans, chopped
For the whipped goat cheese
- 1/2 cup goat cheese
- 1 cup crumbled feta cheese
- 1 tbsp lemon juice
- 1/4 cup greek yogurt
For the garnish
- 1 tbsp minced fresh dill
- 1 tbsp minced fresh mint
- 1 tbsp minced fresh basil
- 2 tbsp chili crunch
- 2 tbsp olive oil
Instructions
For the sweet potatoes
- Preheat the oven to 375F. Cut sweet potatoes quite small, almost diced and on a parchment-lined baking sheet mix the sweet potatoes with maple syrup, olive oil, garlic powder, onion powder, salt, pepper and chopped sweet and spicy pecans. Cook for 25-30 minutes, until roasted.
For the baguette
- Using a bread knife, slice the baguette into 1-inch thick slices. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total (add to the oven while sweet potatoes are cooking), flipping halfway through. Set aside.
For the whipped goat cheese dip
- While the sweet potatoes are baking, whip the feta, goat cheese, lemon juice and greek yogurt in a food processor until smooth. Transfer to a low serving dish.
- Once the sweet potatoes are done roasting let sit for a few minutes to cool. To assemble the dip, scoop the sweet potatoes mixture over the whipped goat cheese, drizzle with chili crunch and olive oil and top with fresh herbs. Serve with crispy baguette.
