I’m using ricotta here instead of cream cheese, which I see in most recipes for a whipped goat cheese dip. This is also a great alternative to a whipped feta dip. I love feta, but can’t say the same for everyone in my family. The nerve, I know! 

I like to serve this dip with toasted bread or sweet potato fries.

Serves 4 to 5 as a light appetizer

Ingredients 

• 1 10-ounce tube of goat cheese 
• 2 tablespoons of whole milk ricotta 
• 2 tablespoons of Olive oil
• The juice of a 1/4 of a lemon, along with a little zest 
• 1/4 teaspoon of honey
• Red pepper flakes, measure with your heart 
• A couple of pinches of kosher salt 

Directions

1. Add all the ingredients to a food processor and puree until smooth. 
2. Taste and adjust with any additional ingredients. I usually add a pinch more salt and lemon juice. 

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Ingredients for the sweet potato fries

• 2 sweet potatoes, peeled and cut into 1/2 
• 2 teaspoons of garlic powder
• 1 teaspoon of onion powder
• Olive oil
• Kosher salt 

Directions

1. Heat the oven to 425 degrees F. 
2. Add the sweet potatoes to a baking sheet lined with parchment paper. Toss with a good amount of Olive oil, along with the garlic and onion powder, kosher salt, and any other seasonings you’d like to add. 
3. Roast for 25 to 30 minutes, turning halfway through.