Pumpkin Whipped Feta Dip
A creamy and savory pumpkin whipped feta dip, perfect for gatherings in the fall. Quick to make and deliciously versatile, it's a delightful addition to any table.
Ingredients
Main Ingredients
- 8 oz feta cheese, drained from brine approximately 220 grams
- 1/4 cup plain Greek yogurt for thickness
- 1 cup canned pumpkin puree unsweetened
- 1-2 Tbsp honey adjust to taste; more for serving
- 1 tsp dried thyme or 2 tsp fresh thyme
- black pepper freshly cracked, to taste
- fresh thyme for garnish, use dried if needed
- chopped walnuts optional; can be raw or toasted
- extra honey drizzle
- crusty, toasted bread like sourdough or baguette
- crackers for dipping
Instructions
Preparation
- In a food processor, add the feta cheese and Greek yogurt. Blend for a few minutes until smooth, scraping down the sides with a spatula as needed.
- Add pumpkin puree, 1 or 2 tablespoons of honey (based on your desired sweetness), thyme, and freshly cracked black pepper. Blend again until well combined.
- Transfer the whipped feta to the fridge and chill it for 30-60 minutes, covered, to help firm it up.
- When ready to serve, transfer the chilled dip to a large bowl. Garnish with chopped walnuts (if using), fresh thyme, an extra drizzle of honey, and additional black pepper.
- Serve with crusty or toasted bread or crackers for dipping. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to three days. You can freeze the dip for up to a month; just thaw in the fridge before serving. For a different flavor, substitute pumpkin with roasted red peppers or add a pinch of cayenne for spice.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 10gProtein: 8gFat: 14gSaturated Fat: 8gSodium: 550mgFiber: 1gSugar: 2g
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