Description
This Pumpkin Whipped Feta Dip is a creamy, flavorful, and festive appetizer perfect for fall gatherings. It combines the salty tang of feta cheese with the sweetness of pumpkin puree and honey, all whipped together for a light and airy texture.
Ingredients
Scale
For the Whipped Feta:
- 8 ounces (about 220g) block feta cheese, drained
- 1/4 cup plain Greek yogurt (full-fat recommended for less tartness)
- 1 cup canned pumpkin puree (unsweetened, not pumpkin pie filling)
- 1–2 tablespoons honey, plus more for drizzling (adjust to your desired sweetness)
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- Freshly cracked black pepper, to taste
For Topping (Optional):
- Fresh thyme sprigs (or dried thyme)
- Chopped walnuts, raw or toasted
- Extra honey, for drizzling
For Serving:
- Crusty bread, toasted (such as sourdough or baguette)
- Crackers
- Vegetable sticks (carrots, celery, bell peppers)
Instructions
- Make Whipped Feta Base: In the bowl of a food processor, combine the drained feta cheese and Greek yogurt. Process for several minutes, scraping down the sides of the bowl with a spatula as needed, until the mixture is completely smooth and creamy.
- Add Remaining Ingredients: Add the canned pumpkin puree, honey (start with 1 tablespoon and add more to taste), dried thyme (or fresh thyme), and a generous amount of freshly cracked black pepper to the food processor.
- Blend: Process again until all ingredients are fully incorporated and the mixture is smooth and evenly colored.
- Chill: Transfer the whipped feta dip to an airtight container and refrigerate for at least 30-60 minutes. This allows the flavors to meld and the dip to firm up.
- Serve: When ready to serve, transfer the chilled whipped feta dip to a serving bowl. Garnish with fresh thyme sprigs (or a sprinkle of dried thyme), chopped walnuts (if using), a drizzle of honey, and a few more cracks of black pepper. Serve with toasted crusty bread, crackers, or vegetable sticks for dipping.
Notes
- Feta Cheese: Use a block of feta cheese that has been drained of its brine, not crumbled feta.
- Greek Yogurt: Full-fat Greek yogurt is recommended for the creamiest texture and a less tart flavor. You can use low-fat or nonfat Greek yogurt, but the dip will be slightly more tart.
- Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices.
- Honey: Adjust the amount of honey to your preference.
- Thyme: You can substitute other herbs, such as rosemary or sage, for the thyme.
- Walnuts: Toasting the walnuts enhances their flavor, but you can use raw walnuts if you prefer. To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Make-Ahead: This dip can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serving Suggestions: This dip is delicious with crusty bread, crackers, pita bread, or vegetable sticks.