why make this recipe
Pumpkin Whipped Feta Dip is a delicious twist on traditional dips. It’s creamy, savory, and sweet all at the same time. The pumpkin gives it a seasonal flavor, making it perfect for fall gatherings. You can impress your guests with minimal effort, and it pairs well with crusty bread and crackers. Plus, it’s a great way to use pumpkin beyond the classic pie.
how to make Pumpkin Whipped Feta Dip
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
Directions:
- Make the whipped feta by adding the feta cheese and Greek yogurt to a food processor. Blend these ingredients together for a few minutes until smooth. Use a spatula to scrape down the sides if needed.
- Next, add the pumpkin puree, 1 or 2 tablespoons of honey (depending on how sweet you want it), thyme, and a few cracks of black pepper to the food processor. Blend again until everything is mixed well.
- Once blended, transfer the whipped feta to a bowl and cover it. Chill in the fridge for 30-60 minutes. This step helps the dip firm up and cool down.
- When you’re ready to serve, take the whipped feta out of the fridge. Move it to a large serving bowl. You can garnish with some chopped walnuts (if using), a sprinkle of fresh thyme, a drizzle of extra honey, and more cracked pepper if you like.
- Serve with crusty or toasted bread, or crackers for dipping. Enjoy!
how to serve Pumpkin Whipped Feta Dip
Serve this dip in a bowl with your choice of snacks on the side. You can use crusty toasted bread or crackers for the best dipping experience. It’s a great appetizer for parties, holidays, or casual gatherings. You can also offer veggies for a healthier option.
how to store Pumpkin Whipped Feta Dip
Store any leftovers in an airtight container in the fridge. It should last for about 3-5 days. Before serving leftovers, you may want to give it a little stir and add a fresh drizzle of honey.
tips to make Pumpkin Whipped Feta Dip
- Use high-quality feta for a creamier dip.
- Taste and adjust the sweetness by adding more honey if required.
- You can make the dip a day ahead to save time on the day of your gathering.
- For a spicier kick, add some red pepper flakes or a dash of hot sauce.
Make-Ahead & Hosting Tips
Blend-ahead: Make the dip up to 2 days in advance; cover and refrigerate. Stir, taste, and adjust honey/pepper just before serving.
Serve warm: For a cozy spread, spoon into an oven-safe dish and warm at 300°F (150°C) for 8–10 minutes until just loosened (don’t bake hot or the dip can split).
Garnish smart: Add walnuts, thyme, and honey drizzle right before serving so they stay crunchy and vivid.
Transporting: Chill until firm, then cover tightly. Garnish at the destination.
variation
You can substitute the feta cheese with a vegan cream cheese for a dairy-free option. Also, feel free to experiment with different spices like cumin or even a hint of cinnamon to customize the flavor to your liking.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth before adding it to the dip.
2. Is this dip gluten-free?
This dip is gluten-free if served with gluten-free bread or crackers. Always check ingredients for any cross-contamination.
3. How can I make it sweeter?
You can increase the amount of honey added to the recipe. Start with a little extra and taste as you go until you find your desired sweetness.
Pumpkin Whipped Feta Dip
Ingredients
Dip Ingredients
- 8 oz block of feta cheese, drained from brine Approximately 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
- to taste Black pepper Freshly cracked
Garnish and Serving
- Fresh thyme Can use dried if needed
- to taste Chopped walnuts Optional; raw or toasted
- Extra honey drizzle
- Crusty, toasted bread Like sourdough or baguette
- Crackers
Instructions
Preparation
- Make the whipped feta by adding the feta cheese and Greek yogurt to a food processor. Blend these ingredients together for a few minutes until smooth. Use a spatula to scrape down the sides if needed.
- Next, add the pumpkin puree, 1 or 2 tablespoons of honey (depending on how sweet you want it), thyme, and a few cracks of black pepper to the food processor. Blend again until everything is mixed well.
- Once blended, transfer the whipped feta to a bowl and cover it. Chill in the fridge for 30-60 minutes.
Serving
- When you’re ready to serve, take the whipped feta out of the fridge and move it to a large serving bowl.
- Garnish with some chopped walnuts (if using), a sprinkle of fresh thyme, a drizzle of extra honey, and more cracked pepper if you like.
- Serve with crusty or toasted bread, or crackers for dipping.