Description
Pumpkin Whipped Feta Dip is a savory-sweet spread that blends the creaminess of feta and Greek yogurt with the earthy warmth of pumpkin. A hint of honey, thyme, and black pepper creates a flavorful, unique dip that’s perfect for fall gatherings.
Ingredients
8 oz block of feta cheese (drained from brine)
1/4 cup plain Greek yogurt
1 cup canned pumpkin puree (unsweetened)
1–2 Tbsp honey (plus more for serving)
1 tsp dried thyme (or 2 tsp fresh thyme)
Freshly cracked black pepper
Fresh thyme (for garnish)
Chopped walnuts (optional; raw or toasted)
Extra honey drizzle (for topping)
Crusty, toasted bread (such as sourdough or baguette)
Crackers
Instructions
- Make the whipped feta: Add the feta cheese and Greek yogurt to a food processor. Blend until smooth, scraping down the sides as needed.
- Blend in the canned pumpkin puree, honey, thyme, and black pepper until fully combined.
- Transfer the whipped feta mixture to a bowl, cover, and chill in the fridge for 30-60 minutes to firm up and enhance flavor.
- Serve the dip: Transfer the whipped feta to a serving bowl. Garnish with chopped walnuts (optional), fresh thyme, a drizzle of honey, and extra black pepper.
- Serve with crusty bread or crackers for dipping.
Notes
- For a spicier dip, add red pepper flakes or cayenne pepper to the mixture.
- To make it vegan, substitute plant-based feta and dairy-free yogurt, adjusting consistency with non-dairy milk if needed.
- Top with roasted pumpkin seeds, crumbled bacon, or balsamic glaze for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Appetizer, Dip
- Method: Blending
- Cuisine: Fall-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
