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Pumpkin Whipped Feta Dip

Creamy Pumpkin Whipped Feta Dip for Irresistible Appetizers

Delight your guests with this creamy pumpkin whipped feta dip, a perfect blend of tangy feta and sweet pumpkin.
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Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 8 ounces block feta cheese Use block feta stored in brine for best texture; avoid crumbles.
  • 1/2 cup plain Greek yogurt Higher fat yogurt yields less tartness.
  • 1 cup canned pumpkin puree Unsweetened, canned pumpkin is recommended for consistency.
  • 1-2 tablespoons honey Adjust the amount based on desired sweetness; extra can be served on top.
  • 1 teaspoon dried thyme Fresh thyme can be substituted (2 tsp).
  • 1 pinch black pepper Use freshly cracked for best flavor.
For the Topping
  • 1/4 cup chopped walnuts Use raw or toasted, based on preference.
For Serving
  • 1 loaf crusty, toasted bread Sourdough or baguette is highly recommended.

Equipment

  • food processor

Method
 

Step-by-Step Instructions
  1. In a food processor, add 8 ounces of block feta cheese and ½ cup of plain Greek yogurt. Pulse until the mixture is creamy and smooth, scraping down the sides as needed.
  2. Incorporate 1 cup of canned pumpkin puree, 1-2 tablespoons of honey, 1 teaspoon of dried thyme, and a pinch of freshly cracked black pepper. Blend until fully combined.
  3. Transfer the dip into a covered bowl and refrigerate for 30-60 minutes to allow flavors to meld.
  4. Garnish with chopped walnuts, fresh thyme, and an extra drizzle of honey before serving.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 2000IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

This dip can be prepared a day in advance and stored in an airtight container. It can also be frozen for up to 2 months.

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