Pumpkin Whipped Feta Dip is an elegant, seasonal twist on traditional whipped feta that marries the creamy tang of cheese with the mellow sweetness and earthy warmth of pumpkin. Whether you’re hosting a cozy autumn gathering or simply craving a flavourful dip, this recipe balances savory, sweet, and herby notes in one easy-to-make spread. In about 5–10 minutes of prep plus a short chill time, you’ll have a show‑stopping appetizer ready to serve with crusty bread or crackers. It’s creamy, versatile, and perfect for fall entertaining.
Why You’ll Love This Recipe
- It’s fast: From start to fridge, this comes together in under 10 minutes (plus chilling).
- Bold in flavor: The saltiness of feta pairs beautifully with pumpkin’s mellow sweetness and a hint of honey.
- Crowd-pleasing: It works as a dip or can be transformed into crostini or spreadable toast.
- Seasonal and festive: The orange hue is perfect for autumn and holiday menus.
- Make‑ahead friendly: You can prepare it a day ahead and garnish just before serving.
Ingredients
Whipped Feta Base
- Approx. 8 oz (≈220 g) block of feta cheese, drained from its brine
- ¼ cup plain Greek yogurt (higher-fat yogurts yield a creamier, less tangy result)
- 1 cup canned pumpkin puree (unsweetened)
- 1–2 Tbsp honey, plus more for drizzling when serving
- 1 tsp dried thyme (or 2 tsp fresh, finely chopped)
- Freshly cracked black pepper, to taste
Toppings & Garnishes
- Fresh thyme leaves (or dried if fresh unavailable)
- Chopped walnuts (optional; raw or lightly toasted)
- Extra honey drizzle
- Additional black pepper
To Serve With
- Crusty toasted bread slices (sourdough, baguette, ciabatta)
- Crackers (your choice: multigrain, water crackers, etc.)
Step‑by‑Step: How to Make Pumpkin Whipped Feta Dip
- Prepare the feta base.
Remove the block of feta from its brine, pat dry lightly, and cut into chunks. Add these cubes plus the Greek yogurt into a food processor (or high‑speed blender). - Blend to smooth.
Pulse then blend on medium-high for a few minutes, scraping down the sides occasionally, until the mixture is silky and nearly smooth. - Incorporate pumpkin, honey, thyme, pepper.
Add the pumpkin puree, 1 Tbsp of honey (or 2 Tbsp if you like it sweeter), the thyme, and a few cracks of black pepper into the processor. Blend again until fully combined and creamy. - Chill the dip.
Transfer the whipped feta mixture into an airtight container or bowl, cover it, and chill in the refrigerator for 30 to 60 minutes. This chilling time helps it firm up and allows flavors to meld. - Garnish and serve.
When ready to serve, move the dip into a serving bowl (if not already). Sprinkle chopped walnuts (if using), fresh thyme, extra cracked pepper, and drizzle a bit more honey on top. Serve alongside toasted bread or crackers. - (Optional) Serve as crostini.
Instead of a dip, slice a baguette, toast the pieces, spread whipped feta on each slice, then garnish with walnuts, thyme, and a honey drizzle for an elegant hors d’oeuvre.
Helpful Tips
- Texture control. If your dip seems slightly too thick, add a teaspoon of milk (or even a little of the reserved feta brine) and blend again.
- Salt caution. Feta tends to be salty; taste before adding extra salt. The honey and yogurt help balance.
- Adjust sweetness. If you like your spreads sweeter, add up to 1 extra tablespoon of honey into the mix or rely on the drizzle at serving.
- Herb flexibility. Thyme works beautifully, but you can experiment with a touch of sage, rosemary, or even a bit of fresh sage for fall flair.
- Nut alternatives. Instead of walnuts, try pecans, pistachios, or even pepitas (pumpkin seeds) for crunch.
- Temperature matters. Serve at a slightly cool but not ice‑cold temperature; a few minutes at room temp helps aromas open.
Substitutions And Variations
- Cheese alternatives. If you can’t find a block feta in brine, you might try a firm goat cheese or labneh, though the salty tang won’t be identical.
- Non-dairy swap. Use a plant-based yogurt and a dairy-free cheese alternative; expect a somewhat different texture and flavor.
- Pumpkin alternatives. Try roasted squash puree (butternut, kabocha) instead of canned pumpkin for a deeper flavor.
- Sweetener options. Swap honey for maple syrup, agave, or date syrup if preferred.
- Add-ins. Stir in a small pinch of cayenne or smoked paprika for heat or depth. Alternatively, fold in a bit of lemon zest for brightness.
- Serve warm. Slightly warm it before serving (oven set to low, ~175 °F / 80 °C) for a softer texture, though you may lose a bit of firmness.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Stir gently before serving again, and allow it to sit at room temperature ~10 minutes for easier spreading.
- If liquid separates, simply stir back together; you can also whisk briefly to reincorporate.
- Avoid freezing — the texture after thawing may become grainy or watery.
Nutritional Information
Here’s an approximate nutrition breakdown per serving (assuming about 8 servings from this recipe):
| Nutrient | Amount per Serving* |
|---|---|
| Calories | ~140–160 kcal |
| Protein | ~5–6 g |
| Carbohydrates | ~7–9 g |
| — Sugars | ~5 g (mostly from pumpkin & honey) |
| Fat | ~10–12 g |
| — Saturated fat | ~4–5 g |
| Fiber | ~1 g |
| Sodium | relatively high (due to feta) |
* These values are rough estimates and will vary depending on your specific feta brand, yogurt, portion sizes, and any additional toppings.
Serving Suggestions
- Serve Pumpkin Whipped Feta Dip on a festive board with toasted slices of sourdough, baguette crostini, or assorted crackers.
- Offer raw vegetable crudités (carrot sticks, cucumber, radishes) for lighter dipping.
- For a brunch or buffet, pair with cured meats, thin prosciutto slices, or roasted vegetables.
- Use as a spread for sandwiches or wraps — pair it with roasted turkey, greens, apples, or roasted squash.
- For a colorful platter, add pomegranate seeds or dried cranberries on top for visual contrast and tartness.
Frequently Asked Questions About Pumpkin Whipped Feta Dip
Is the Greek yogurt absolutely necessary?
Yes — the Greek yogurt helps to mellow the saltiness of the feta and ensures a creamier texture. Without it, the dip can become overly salty and dense. I reduced it in this version from earlier recipes to avoid excess tartness.
Can I skip chilling or serve immediately?
I don’t recommend skipping the chill. Chilling for 30–60 minutes lets the dip firm up and lets flavors meld more beautifully. If you serve it immediately, it’s likely to be too runny or loose.
Can I make this gluten-free or vegan?
You can easily serve it gluten-free by using gluten-free crackers or bread. To make it vegan, swap in a dairy-free feta-style cheese and plant-based yogurt. The flavour and texture will differ somewhat, but it can still be tasty.
How far in advance can I prepare it?
You can fully prepare the dip up to a day before your event. Store it chilled, then garnish (nuts, herbs, honey) just before serving to keep things fresh.
Why not use feta crumbles?
Feta crumbles are often coated with anti-caking agents and lack the brine that helps maintain moisture and flavor. Using a solid block of feta stored in brine gives much smoother results when blending.
What type of feta works best?
I prefer sheep’s milk feta over cow’s milk versions — it has sharper, bolder flavour. But if cow’s milk feta is what’s available, you can still use it (just taste and adjust honey).
Can I adjust sweetness or herbs?
Yes! If you prefer a sweeter dip, increase the honey or add more at serving time. You can also experiment with herbs like sage, rosemary, or a pinch of smoked paprika for a deeper profile.
Conclusion
Thank you so much for taking the time to try this Pumpkin Whipped Feta Dip recipe — I hope it becomes a favourite in your fall or holiday repertoire. I personally love how creamy, tangy, and subtly sweet this dip becomes with just simple ingredients and minimal effort. It feels indulgent, yet approachable, and always draws compliments. Enjoy serving it to friends, family, or just for yourself with a loaf of freshly toasted bread. May your kitchen be filled with warmth, flavour, and happy moments — and thanks again for being part of our food‑loving community. Happy dipping and bon appétit!
Print
Pumpkin Whipped Feta Dip
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour (includes chilling)
- Yield: 8 servings 1x
- Category: Appetizer
Description
Pumpkin Whipped Feta Dip blends creamy feta, Greek yogurt, and pumpkin with honey and thyme for a flavorful, fall-friendly spread.
Ingredients
8 oz block feta cheese (in brine)
• ¼ cup plain Greek yogurt (high fat)
• 1 cup canned pumpkin puree
• 1–2 Tbsp honey
• 1 tsp dried thyme (or 2 tsp fresh)
• Freshly cracked black pepper
• Fresh thyme (garnish)
• Chopped walnuts (optional)
• Extra honey (for drizzling)
• Toasted bread or crackers (to serve)
Instructions
- Prepare the feta base.
Remove the block of feta from its brine, pat dry lightly, and cut into chunks. Add these cubes plus the Greek yogurt into a food processor (or high‑speed blender). - Blend to smooth.
Pulse then blend on medium-high for a few minutes, scraping down the sides occasionally, until the mixture is silky and nearly smooth. - Incorporate pumpkin, honey, thyme, pepper.
Add the pumpkin puree, 1 Tbsp of honey (or 2 Tbsp if you like it sweeter), the thyme, and a few cracks of black pepper into the processor. Blend again until fully combined and creamy. - Chill the dip.
Transfer the whipped feta mixture into an airtight container or bowl, cover it, and chill in the refrigerator for 30 to 60 minutes. This chilling time helps it firm up and allows flavors to meld. - Garnish and serve.
When ready to serve, move the dip into a serving bowl (if not already). Sprinkle chopped walnuts (if using), fresh thyme, extra cracked pepper, and drizzle a bit more honey on top. Serve alongside toasted bread or crackers. - (Optional) Serve as crostini.
Instead of a dip, slice a baguette, toast the pieces, spread whipped feta on each slice, then garnish with walnuts, thyme, and a honey drizzle for an elegant hors d’oeuvre.
Notes
Use block feta in brine for best texture. Chill the dip to firm it up. Sweetness and herbs can be adjusted to taste. Best served with toasted bread.
Nutrition
- Serving Size: Approx. ¼ cup
- Calories: ~150 kcal
- Sugar: ~5 g
- Carbohydrates: ~8 g
- Protein: ~6 g
