Pumpkin Whipped Feta Dip
A cozy and creamy dip made with tangy feta, silky pumpkin puree, and finished with honey and thyme, perfect for fall gatherings.
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.
Notes
Store leftovers in an airtight container for up to 4-5 days. Can be made a day ahead, but wait to add garnishes until just before serving to retain texture.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 8gSaturated Fat: 4gSodium: 400mgFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!