Mushroom & Feta + Garlic Parmesan Dip
These crispy roasted sweet potato skins are filled with savory mushrooms, garlicky spinach, and tangy feta, then served with a creamy garlic parmesan dip. Perfect as a party appetizer or a light vegetarian main!
📋 ingredients:
for the sweet potato skins:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- Salt and black pepper
for the filling:
- 1 tablespoon olive oil
- 8 oz mushrooms, finely chopped
- 3 cups baby spinach, roughly chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
for the garlic parmesan dip:
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- Pinch of salt and pepper
🥣 directions:
prepare the sweet potatoes
Preheat oven to 400°F (200°C). Prick each sweet potato with a fork a few times. Place on a baking sheet and bake 45–55 minutes, until tender. Cool slightly.
make the dip
While potatoes bake, stir together all dip ingredients in a small bowl. Cover and refrigerate until ready to serve.
cook the filling
In a skillet over medium heat, warm olive oil. Add chopped mushrooms and cook until they release moisture and start to brown, about 5–6 minutes. Stir in garlic and spinach; cook until spinach wilts. Season with oregano, salt, and pepper. Remove from heat.
hollow the potatoes
Slice each sweet potato in half lengthwise. Carefully scoop out most of the flesh, leaving about 1/4-inch border to hold shape. (Reserve scooped flesh for another use.) Brush skins inside and out with olive oil and sprinkle lightly with salt and pepper.
crisp the skins
Place skins cut side up on the baking sheet. Bake 10–15 minutes until edges are crisp.
fill and finish
Spoon the spinach mushroom mixture into each skin. Sprinkle with crumbled feta. Return to oven for 5–7 minutes to warm through.