Holiday Roasted Apple and Sage Brown Butter Dip

Name: Holiday Roasted Apple and Sage Brown Butter Dip
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: French
Ingredients: 1½ lbs (680 g) Granny Smith apples, peeled, halved, and cored; 6 tbsp (85 g) unsalted butter, cold, cut into tablespoon-sized pieces; 12 leaves fresh sage leaves, whole; 6 oz (170 g) creamy goat cheese, at room temperature, crumbled; 2 tsp (10 ml) honey; ¼ tsp (1½ g) sea salt; ⅛ tsp (0.6 ml) freshly ground black pepper; ½ tsp (½ g) fresh thyme leaves (optional)

From the MyKitchenBank Kitchen

A sophisticated warm or room-temperature dip with roasted apples, brown butter infused with crispy sage, and tangy goat cheese. The apples caramelize in the oven while their natural sugars deepen, then fold together with smooth goat cheese and aromatic brown butter for a complex, elegant dip perfect for holiday entertaining. Serve warm with crostini, crackers, or apple slices.

Prep: 15 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 10 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Have all ingredients measured and ready before starting—browning butter requires attention
Choose firm apples like Granny Smith or Honeycrisp that hold their shape when roasted

1
Roast the applesOven 400°F / 205°C
- Arrange the prepared apple halves cut-side down in a 9×13-inch (23×33 cm) baking dish.
- Roast at 400°F (200°C) for 30–35 minutes, until the flesh is very soft and the edges are lightly caramelized and golden brown.
- The apples should break apart easily when pressed with a fork.
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Ready when: Apples are very soft and edges are golden brown; flesh breaks apart with a fork
Tip: Don't skip this step—the slow roasting concentrates the apples' natural sugars and develops deeper flavor.
2
Brown the butter with sage
- While the apples roast, melt the butter in a small saucepan over medium heat.
- Once melted, add the sage leaves and watch carefully, stirring occasionally with a wooden spoon, for 8–10 minutes.
- The butter will foam, then gradually turn a light golden color and develop a nutty aroma.
- Once the milk solids on the bottom are deep brown and smell toasty, immediately remove from heat.
- The sage leaves should be crispy.
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Ready when: Butter is deep golden brown with a nutty aroma; sage is crispy
Tip: Brown butter can go from perfect to burned in seconds, so stay close and watch the color carefully. When it smells nutty (not burnt), pull it off the heat immediately.
3
Cool the roasted apples
- Remove the baking dish from the oven and let the apples cool for 10 minutes at room temperature.
- This makes them easier to handle and allows you to work with them.
4
Combine apples and brown butter
- Scrape the roasted apples, including all caramelized bits and juices from the pan, into a food processor.
- Pour the brown butter (including the crispy sage leaves) into the processor as well.
- Add the honey, sea salt, and black pepper.
- Process until smooth and creamy, about 1–2 minutes, scraping down the sides as needed.
- The mixture should be silky with no large pieces.
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Ready when: Mixture is completely smooth and silky
Tip: Leave some warmth in the apples when blending—it helps them combine smoothly with the brown butter.
5
Fold in the goat cheese
- Transfer the apple mixture to a bowl.
- Add the room-temperature goat cheese and gently fold together using a rubber spatula until just combined and creamy.
- Do not overmix; you want small creamy pockets of goat cheese throughout rather than a completely uniform blend.
- Taste and adjust seasoning with a pinch more salt or pepper if needed.
- Stir in the fresh thyme if using.
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Ready when: Dip is creamy with visible pockets of goat cheese; no streaks of unmixed cheese
Tip: Goat cheese at room temperature folds in smoothly without lumping. Cold goat cheese will create a grainy texture.
6
ServeOven 250°F / 120°C
- Transfer the dip to a serving bowl or small crock.
- Serve warm or at room temperature with crostini, crackers, or fresh apple slices.
- If serving warm, transfer to an oven-safe bowl and keep warm in a 250°F (120°C) oven for up to 1 hour.
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Tip: The dip sets firmer as it cools. If you prefer a softer, more spreadable texture, serve it warm.

Good to know

Tips

Roasting apples intensifies their flavor and removes moisture, creating a concentrated, rich apple base that won't make the dip watery.
Watch the brown butter closely—once it turns deep golden and smells toasty, it's done. Burnt butter tastes acrid and will ruin the dip.
Bringing goat cheese to room temperature before folding prevents lumps and ensures a smooth, creamy texture.
Serve this dip alongside crostini, rosemary crackers, aged cheddar, and candied nuts for a complete holiday charcuterie spread.

Make ahead

The dip can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently in a small baking dish at 300°F (150°C) for 10–12 minutes, stirring occasionally, or microwave in 30-second intervals, stirring between each, until warm and creamy.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month. Thaw in the refrigerator overnight and reheat gently before serving.

Substitutions

Granny Smith apples → Honeycrisp or Pink Lady apples. These hold their shape well and provide a good balance of tartness and sweetness. Avoid softer varieties like Red Delicious or Gala.
creamy goat cheese, at room temperature → Cream cheese or mascarpone. Both provide a creamy texture. Use the same amount and bring to room temperature for smooth folding. The flavor will be milder and less tangy.
fresh sage leaves → Fresh rosemary or a mix of sage and thyme. Rosemary gives a piney note instead of sage's earthiness. Use 10 sprigs if substituting rosemary. The sage-thyme blend keeps the complexity.
honey → Maple syrup or brown sugar (dissolved in 1 tsp water). Both add sweetness and depth. Use the same amount for maple syrup; for brown sugar syrup, use 1 tsp brown sugar dissolved in 1 tsp water.