Description
This Pumpkin Whipped Feta Dip is a creamy, tangy, and subtly sweet appetizer that’s perfect for fall gatherings or year-round snacking. Made by blending feta cheese with Greek yogurt, canned pumpkin puree, honey, and thyme, it delivers layers of flavor with a smooth texture. Chilled until firm, this dip is deliciously complemented by toppings like fresh thyme, chopped walnuts, and an extra drizzle of honey. Serve it with toasted crusty bread or crunchy crackers for an irresistible treat.
Ingredients
Units
Scale
Whipped Feta:
- 8 oz block of feta cheese, drained from brine (approx. 220 grams)
- 1/4 cup plain Greek yogurt (higher fat preferred)
- 1 cup canned pumpkin puree (unsweetened)
- 1-2 Tbsp honey (plus more to serve)
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- Freshly cracked black pepper, to taste
Toppings:
- Fresh thyme leaves (can use dried if needed)
- Chopped walnuts, raw or toasted (optional)
- Extra honey drizzle
Serve With:
- Crusty toasted bread (sourdough or baguette recommended)
- Crackers
Instructions
- Blend Feta and Greek Yogurt: Add the drained block of feta cheese and Greek yogurt to a food processor. Blend for several minutes until the mixture is smooth and creamy, scraping down the sides with a spatula as needed to ensure even blending.
- Add Pumpkin and Flavorings: Add the canned pumpkin puree, 1 to 2 tablespoons of honey depending on your sweetness preference, dried or fresh thyme, and freshly cracked black pepper to the food processor. Blend again until all the ingredients are thoroughly combined and smooth.
- Chill the Dip: Transfer the whipped feta mixture to a covered container and refrigerate for 30 to 60 minutes. This chilling step firms up the dip and allows the flavors to meld.
- Prepare for Serving: When ready to serve, transfer the chilled whipped feta to a large serving bowl. Garnish generously with chopped walnuts (if using), fresh thyme leaves, an extra drizzle of honey, and additional black pepper to taste.
- Serve: Offer the dip alongside crusty toasted bread slices or crackers. Enjoy by dipping your bread into the whipped feta for a perfect bite.
Notes
- The amount of Greek yogurt has been reduced to lower tartness while still balancing the feta’s saltiness.
- Always use a block of feta stored in brine rather than pre-crumbled feta to achieve a smooth, creamy dip.
- Sheep’s milk feta is preferred for its sharp flavor compared to milder cow’s milk feta.
- Add extra honey to the dip or simply drizzle on top at serving time to adjust sweetness to your liking.
- Chilling the dip for at least 30 minutes is crucial to achieve the proper consistency; otherwise, it may be too runny.
- Fresh thyme is highly recommended for topping as it enhances and ties together the flavors.
- This dip pairs best with toasted bread and is not intended to be eaten alone.
- You can prepare the dip up to a day in advance; add toppings and bread just before serving for freshness.
- Leftovers store well in an airtight container in the fridge for a few days and make great sandwich spreads or snacks.
- This recipe can also be served as crostini by spreading the dip on toasted baguette slices and garnishing accordingly.
Nutrition
- Serving Size: Approximately 1/6 of the recipe (~100 grams)
- Calories: 130 kcal
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg
