Description
Pumpkin Whipped Feta Dip blends creamy feta, Greek yogurt, and pumpkin with honey and thyme for a flavorful, fall-friendly spread.
Ingredients
Scale
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