Description
This Pumpkin Whipped Feta Dip is smooth, savory-sweet, and full of fall flavor. Made with feta cheese, pumpkin puree, Greek yogurt, honey, and thyme, it’s the perfect appetizer for gatherings or a cozy night in. Serve with crusty bread or crackers for the ultimate bite.
Ingredients
8 oz block feta cheese (drained from brine)
1/4 cup plain Greek yogurt (high-fat preferred)
1 cup canned pumpkin puree (unsweetened)
1–2 Tbsp honey (plus more for topping)
1 tsp dried thyme or 2 tsp fresh thyme
Freshly cracked black pepper, to taste
Optional toppings: fresh thyme, chopped walnuts, extra honey
To serve: toasted bread or crackers
Instructions
- Combine Feta and Yogurt: Place the feta cheese and Greek yogurt in a food processor. Blend until smooth, scraping down the sides as needed.
- Add Flavorings: Add the pumpkin puree, honey (start with 1 tablespoon and adjust to taste), thyme, and freshly cracked black pepper. Blend again until everything is well combined and the texture is creamy.
- Chill the Dip: Transfer the mixture to a bowl and cover. Chill in the refrigerator for 30 to 60 minutes to let the flavors meld and the dip firm up.
- Garnish and Serve: When ready to serve, spoon the dip into a serving bowl. Top with chopped walnuts (if using), a sprinkle of fresh thyme, an extra drizzle of honey, and more cracked black pepper.
- Pair with Bread or Crackers: Serve alongside toasted bread or crackers for dipping.
Notes
Use block feta stored in brine for best texture and flavor.
Greek yogurt balances the saltiness—use high-fat for less tang.
Chill time is essential for a firmer consistency.
Adjust honey for sweetness preference.
Toasted bread is the ideal pairing—taste with it before finalizing seasoning.
Optional: make crostini by spreading dip on toasted baguette slices and topping with garnishes.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 160
- Sugar: 5g
- Carbohydrates: 8g
- Protein: 6g