Description
Pumpkin Whipped Feta Dip is a rich, creamy, and savory-sweet appetizer made with feta cheese, Greek yogurt, pumpkin puree, honey, and thyme. It’s a perfect fall-inspired spread for crackers, bread, or vegetables.
Ingredients
Scale
- 8 oz feta cheese, drained
- 1/4 cup plain Greek yogurt
- 1 cup canned pumpkin puree (unsweetened)
- 1–2 tablespoons honey (to taste)
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- Freshly cracked black pepper, to taste
- Optional Toppings:
- Chopped walnuts (raw or toasted)
- Extra drizzle of honey
- Fresh thyme for garnish
- Toasted bread or crackers, for serving
Instructions
- In a food processor, combine the drained feta cheese and Greek yogurt. Blend until very smooth and fluffy, scraping down the sides as needed.
- Add in the pumpkin puree, honey, thyme, and black pepper. Blend again until fully incorporated and smooth.
- Transfer the dip to a bowl, cover, and refrigerate for 30 to 60 minutes to let the flavors meld and to thicken the dip.
- When ready to serve, transfer the dip to a serving bowl. Top with chopped walnuts, a drizzle of honey, and fresh thyme, if desired.
- Serve with toasted bread, crackers, or sliced vegetables. Enjoy!
Notes
- Use goat cheese instead of feta for a milder, tangier variation.
- Sour cream can substitute for Greek yogurt, but will slightly alter the flavor.
- Butternut squash puree works well as a substitute for pumpkin.
- Maple syrup can be used in place of honey for a different sweetness profile.
- Make ahead: Dip can be made a day in advance and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 160
- Sugar: 5g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pumpkin whipped feta dip, fall appetizer, savory pumpkin dip, holiday dip, vegetarian spread