There’s something irresistibly cozy about spices and squash as the days cool down — and that’s exactly why Pumpkin Whipped Feta Dip should be on your seasonal appetizer rotation. This dip strikes a beautiful balance between creamy, tangy feta and silky pumpkin puree, with a hint of thyme and honey to bring everything together. It’s the kind of recipe that feels both elevated and utterly approachable: easy enough for a weeknight snack, but pretty enough to pass muster at a fall party or Thanksgiving appetizer spread.
If you love dips that are whipped to silky perfection and finished with a little crunch and drizzle, this one delivers. The main players — feta and pumpkin — complement each other in flavor and texture. The feta’s briny tang brightens the mellow sweetness of pumpkin, while a touch of Greek yogurt helps achieve that smooth, spreadable consistency. Whether you’re serving it on toasted sourdough, crackers, or alongside roasted veggies, this dip is a welcoming seasonal twist on whipped feta that will have guests asking for the recipe. For more cozy pumpkin ideas while you plan your fall menu, you might enjoy this Amazing Spiced Pumpkin Streusel Muffins — a sweet companion to your savory spread.
Ingredients & Equipment
Ingredients
- Approx. 8 oz block of feta cheese, drained from brine ((around 220 grams))
- 1/4 cup plain greek yogurt
- 1 cup canned pumpkin puree (unsweetened)
- 1-2 Tbsp honey ((plus more, to serve))
- 1 tsp dried thyme ((or 2 tsp fresh thyme))
- Black pepper ((freshly cracked))
- Fresh thyme ((can use dried, if needed))
- Chopped walnuts ((optional; raw or toasted))
- Extra honey drizzle
- Crusty, toasted bread (like sourdough or baguette)
- Crackers
Notes on ingredients
- Use a good-quality block of feta for the creamiest texture. Avoid pre-crumbled feta — it often contains anti-caking agents that can affect the texture.
- Canned pumpkin puree (unsweetened) is convenient and consistent; if you use homemade pumpkin puree, make sure it’s thick and not watery.
- Greek yogurt adds richness and helps smooth the feta without making it runny. Full-fat yogurt gives the creamiest result.
- Honey is optional on the sweeter end, but a little balances the salty feta beautifully. Taste and add more if you prefer a sweeter dip.
- Fresh thyme adds brightness; dried thyme works in a pinch but use about double the amount.
Equipment
- Food processor or high-powered blender (for the smoothest whipped texture)
- Spatula (for scraping the bowl)
- Measuring cups and spoons
- Large serving bowl
- Small bowl or plate for walnuts (if toasting)
- Baking tray (if toasting walnuts or roasting fresh pumpkin)
- Refrigerator (for chilling)
Helpful tools
- An immersion blender can work for a looser, rustic whipped feta if you don’t have a food processor.
- A small skillet to toast walnuts lightly before garnishing (about 3–5 minutes over medium heat).
- If using fresh pumpkin, a baking tray and oven to roast it into a concentrated puree.
For another crowd-pleasing dip idea that’s a bit spicier, try this Buffalo Chicken Dip — great for game day or a cozy gathering.
Step-by-Step Instructions (with tips)
Below is an easy, stepwise method to make Pumpkin Whipped Feta Dip that’s silky, flavorful, and perfect for fall gatherings.
- Prep the feta
- Drain the feta block well from its brine. You can press it gently between paper towels to remove excess liquid. This helps prevent a watery dip. Tip: If your feta is very salty, give it a quick soak in cold water for 5–10 minutes, then drain. Pat dry before using.
- Make the whipped feta base
- Add the drained feta cheese and 1/4 cup plain Greek yogurt to a food processor.
- Blend the ingredients together for a few minutes until smooth, stopping to scrape down the sides with a spatula as needed. Tip: If the mixture seems too thick or the motor struggles, add a teaspoon of water or olive oil at a time until it becomes smooth. Avoid adding too much liquid.
- Add pumpkin and flavorings
- Add 1 cup canned pumpkin puree (unsweetened), 1–2 Tbsp honey (depending on desired sweetness), 1 tsp dried thyme (or 2 tsp fresh thyme), and a few cracks of black pepper to the food processor.
- Blend again until all ingredients are fully combined and the texture is silky. Tip: Taste and adjust. If you want more herb flavor, add another small pinch of thyme. For extra brightness, a squeeze of lemon (about 1/2 tsp) can wake up the flavors without making it tangy.
- Chill the dip
- Transfer whipped feta to a covered container and chill in the fridge for 30–60 minutes. This helps the flavors marry and firms up the dip for easier spreading. Tip: Chilling also helps the texture set so that when you transfer it for serving, it holds shape nicely for garnishing.
- Finish and garnish
- When you’re ready to serve, transfer the whipped feta to a large bowl or shallow serving dish.
- Garnish with a handful of chopped walnuts (optional; raw or toasted), a generous sprinkle of fresh thyme, an extra drizzle of honey, and more freshly cracked black pepper. Tip: Toasted walnuts add warmth and crunch: place them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Let cool before chopping.
- Serve
- Serve with crusty, toasted bread (like sourdough or baguette) and an assortment of crackers. You can also present sliced apples, pear, or raw vegetables for dipping.
- Enjoy immediately.
Variations and kitchen tips
- Fresh pumpkin vs. canned pumpkin: If you prefer to use fresh pumpkin, roast it. Cut a sugar pumpkin in half, scoop out seeds, roast cut-side down at 400°F (200°C) for about 40–50 minutes until tender. Scoop flesh and puree in a blender, then strain if too watery. Roasting concentrates pumpkin’s flavor more than boiling — avoid boiling pumpkin flesh if possible because it can make the puree watery and dilute the taste.
- Make it savory: For a more savory profile, skip honey in the mix and just drizzle on top. Add a pinch of smoked paprika or a teaspoon of lemon zest for an extra layer of flavor.
- Nut-free option: Omit walnuts and use toasted pumpkin seeds (pepitas) or pomegranate seeds for color and texture.
- Creamier texture: Add a tablespoon of cream cheese or ricotta for extra creaminess, but you might need to reduce the yogurt slightly.
- Spiced version: Add warming spices like a pinch of cinnamon, nutmeg, or ground ginger for a pumpkin-spice twist — use sparingly so the spices don’t overpower the feta.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store leftover dip in an airtight container for up to 4–5 days. Because this dip contains dairy, keep it chilled and avoid leaving it at room temperature for extended periods.
- Separation: The dip may release a little liquid as it sits. Stir gently to reincorporate before serving, then re-garnish.
Freezing
- Freezing whipped feta is possible but not always recommended if you want to preserve texture perfectly. Dairy mixtures can separate after freezing and thawing.
- If you choose to freeze, portion the dip into freezer-safe containers (leave some headspace) and freeze for up to 2 months. Thaw overnight in the fridge and reblend briefly in a food processor to restore creaminess, then adjust seasoning to taste.
Make-ahead
- You can make this dip a day ahead. Prepare and chill for the full flavor to develop, but wait to add walnuts and the final honey drizzle until just before serving to retain texture and visual appeal.
- If transporting to a party, keep garnishes in a separate small container and assemble on arrival.
Portioning advice
- This recipe makes a generous bowl, perfect for a small gathering (6–8 people as part of an appetizer spread). If serving as the main dip with lots of dippers, plan for about 2–3 tablespoons per person as a baseline.
How to Use / Serve This Dish
Pairing and serving ideas
- Bread & crackers: Serve with crusty toasted bread (like sourdough or baguette) or a variety of crackers — whole-grain crackers add a nice nutty note.
- Fresh fruit: Thinly sliced apples or pears pair surprisingly well with the salty-sweet contrast of feta and honey.
- Veggies: Crisp raw veggies like carrots, celery, cucumber, and radishes are great for a lighter option.
- Cheese board: Add this dip to a seasonal cheese board alongside aged cheddar, manchego, olives, and roasted nuts for a festive spread.
- Warm toppings: For a warm variation, spread the dip onto toasted bread, top with chopped walnuts and honey, and briefly broil until the edges are bubbling — watch closely so the honey doesn’t burn.
Creative variations
- Savory crostini: Spread the dip on toasted baguette slices, top with roasted figs or caramelized onions, and finish with thyme.
- Stuffed roasted squash: Hollow small roasted delicata or acorn squash halves and fill with the whipped feta for an elegant fall appetizer.
- Layered dip: Spread a generous layer on a serving plate and top with roasted cherry tomatoes and a balsamic glaze for a Mediterranean twist.
- Make it party-friendly: Serve in a hollowed-out mini pumpkin as a charming centerpiece at autumn gatherings.
For a different crowd-pleasing dip to rotate with this one, check out this hearty Cheesy Crock Pot Buffalo Chicken Dip — great for parties and slow-cooker convenience.
FAQ
Q: Can I use low-fat feta or yogurt? A: Yes, you can use lower-fat feta and yogurt, but the dip will be less rich and creamy. Full-fat Greek yogurt and a quality feta block give the most luscious texture. If using low-fat versions, consider adding a tablespoon of olive oil or a small amount of ricotta to boost creaminess.
Q: How long will this dip keep in the fridge? A: Stored in an airtight container, the dip will keep for 4–5 days. Always check for off smells or changes in texture. Because of the dairy content, don’t leave it out at room temperature for more than two hours.
Q: Can I make this dairy-free or vegan? A: For a vegan version, use a plant-based feta or marinated tofu as a substitute for feta (brands vary widely in flavor), and replace Greek yogurt with a thick nondairy yogurt (e.g., coconut or almond yogurt). Use maple syrup instead of honey. Be aware that the tang and saltiness will differ from dairy feta.
Q: What if I don’t have a food processor? A: You can use a high-powered blender or an immersion blender. If neither is available, mash the feta very finely with a fork and whisk it vigorously with the pumpkin and yogurt, but the final texture will be less silky. Alternatively, chop the feta as finely as possible and fold into whipped pumpkin-yogurt for a chunkier dip.
Q: Can I roast my own pumpkin for this recipe? A: Absolutely — roasting amplifies the pumpkin’s flavor. Use a small sugar pumpkin, roast until tender, scoop the flesh and puree. Make sure to strain or simmer briefly to remove excess moisture so the dip isn’t watery. Roasting is preferable to boiling for taste and texture.
Conclusion
There’s a comforting, seasonal joy in a simple bowl of Pumpkin Whipped Feta Dip — it’s cozy, visually inviting, and versatile enough to suit weeknight snacks or holiday party spreads. Between the tangy feta, silky pumpkin, the sweet hint of honey, and the crunch of toasted walnuts, this dip brings both familiar flavors and a little autumnal surprise to the table. If you try it, don’t forget to chill before serving, garnish just before presenting, and experiment with the garnish and dippers to make it your own.
For more inspiration and variations from other cooks who love this seasonal twist, see this take from Pumpkin Whipped Feta Dip | Walder Wellness, Dietitian (RD), another friendly version at Pumpkin Whipped Feta Dip – stokedathome.com, and a different styled recipe on Pumpkin Whipped Feta Dip | What Molly Made. Try it, share it, and enjoy a cozy, flavorful bite of fall.
Pumpkin Whipped Feta Dip
Ingredients
Main Ingredients
- 8 oz block of feta cheese, drained from brine Use a good-quality block for the creamiest texture.
- ¼ cup plain Greek yogurt Full-fat yogurt gives the creamiest result.
- 1 cup canned pumpkin puree (unsweetened) Canned is convenient and consistent; ensure it's thick.
- 1-2 Tbsp honey (plus more, to serve) Adjust sweetness to taste.
- 1 tsp dried thyme Or use 2 tsp fresh thyme.
- to taste black pepper Freshly cracked.
- fresh thyme Can use dried if needed.
- chopped walnuts Optional; raw or toasted.
- extra honey drizzle
- crusty, toasted bread (like sourdough or baguette)
- crackers
Instructions
Preparation
- Drain the feta block well from its brine and press between paper towels to remove excess liquid.
- In a food processor, add the drained feta cheese and Greek yogurt. Blend for a few minutes until smooth, stopping occasionally to scrape down the sides.
- Add the pumpkin puree, honey, thyme, and black pepper. Blend until fully combined and silky in texture.
- Transfer whipped feta to a covered container and chill in the fridge for 30-60 minutes.
- Garnish with chopped walnuts, fresh thyme, extra honey, and freshly cracked black pepper before serving.
Serving
- Serve with crusty, toasted bread and an assortment of crackers. Optionally include fresh fruit or raw veggies.
