Pumpkin Whipped Feta Dip
Ready to change your world? Meet Pumpkin Whipped Feta Dip—savory, sweet, smooth, creamy, and finished with toasted nuts and fresh herbs. This wholesome, incredibly tasty dip is guaranteed to elevate all your fall gatherings. It comes together in just a few simple steps, but tastes like you labored over it all day.
Servings: 8 servings
Calories: 145kcal
Cost: $6.34 or $0.79/serving
Equipment
Ingredients
- 8 oz feta block, strained (do not use feta crumbles)
- 2 oz cream cheese
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup plain Greek yogurt
- 2 tbsp maple syrup or honey
- 1 tbsp olive oil
- 2 tsp fresh thyme leaves
- ¼ tsp salt
- chopped pecans, thyme leaves, and/or honey for garnish
Instructions
- To a food processor, add the feta block, cream cheese, pumpkin puree, plain Greek yogurt, maple syrup, oil, thyme, and salt and blend for 5 minutes, or until smooth and fully whipped, scraping down the bowl as necessary.
- Transfer the whipped feta to a serving bowl and top with chopped pecans, thyme leaves and/or honey if desired. Serve with toasted baguette or crackers!
Notes
Recipe Tips
- Bring the ingredients to room temperature. For the smoothest blending and creamiest texture, let the feta, cream cheese, and yogurt sit out for about 15–20 minutes before blending.
- Use a feta block. Skip pre-crumbled feta if you can—blocks are fresher, more flavorful, and higher in moisture, blending into a silky-smooth dip.
- Season and adjust the consistency to taste. Add a drizzle of maple syrup for sweetness, more olive oil to loosen it, cream cheese to thicken it, a dollop of Greek yogurt for tang and richness, or extra thyme for an herbaceous boost
- Storage Directions: Store leftover pumpkin dip in an airtight container in the refrigerator for up to 5 days. It does not freeze well.
Nutrition
Calories: 145kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Sodium: 397mg | Fiber: 1g
