Description
A creamy and tangy dip that combines roasted pumpkin and feta for a perfect autumn-inspired appetizer.
Ingredients
Scale
- 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)
- Freshly cracked black pepper
- Chopped walnuts (optional; raw or toasted)
- Extra honey drizzle
- Crusty, toasted bread (like sourdough or baguette)
- Crackers
Instructions
- Prepare your ingredients and equipment. Drain the feta well and measure out the Greek yogurt. Assemble your food processor and make sure the blade is secure.
- Add the feta cheese and Greek yogurt to the food processor. Pulse once to break up the feta. Then run the machine on medium speed, stopping to scrape down the sides as needed until the mixture is smooth and spreadable.
- Add pumpkin puree, honey, thyme, and black pepper to the food processor. Blend until all ingredients are combined.
- Taste and adjust sweetness or thickness with honey, olive oil, or yogurt as needed.
- Transfer whipped feta to the fridge and chill covered for 30 to 60 minutes.
- When ready to serve, transfer the whipped feta to a large bowl. Garnish with walnuts, thyme, honey, and black pepper.
- Serve with crusty toasted bread or crackers for dipping.
Notes
Serve alongside cheese, olives, and fruit slices for a complete appetizer spread. Adjust honey sweetness and saltiness to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 8g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
Keywords: pumpkin, feta dip, appetizer, fall, holiday, creamy dip, vegetarian, easy recipe