Description
This Pumpkin Whipped Feta Dip combines creamy feta cheese with smooth pumpkin puree, honey, fresh thyme, and crunchy walnuts for a flavorful and easy appetizer. Perfectly balanced with Greek yogurt to cut the saltiness of the feta, this dip can be made ahead of time and served chilled with toasted bread or crackers. Ideal for Mediterranean cuisine lovers looking for a gluten-free and vegetarian party snack or an elegant starter.
Ingredients
Whipped Feta:
- Approx. 8 oz block of feta cheese, drained from brine (around 220 grams)
- 1/4 cup plain Greek yogurt (higher fat option recommended for less tartness)
- 1 cup canned pumpkin puree (unsweetened)
- 1-2 Tbsp honey (plus more to serve)
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- Black pepper, freshly cracked
Toppings:
- Fresh thyme (can use dried if needed)
- Chopped walnuts (optional; raw or toasted)
- Extra honey drizzle
Serve With:
- Crusty, toasted bread (like sourdough or baguette)
- Crackers
Instructions
- Blend Feta and Greek Yogurt: Add the block of feta cheese and Greek yogurt to a food processor. Blend together for several minutes until the mixture is smooth and creamy, stopping to scrape down the sides with a spatula as needed.
- Add Pumpkin and Flavorings: Incorporate the canned pumpkin puree, 1 to 2 tablespoons of honey depending on your preferred sweetness, dried or fresh thyme, and freshly cracked black pepper into the food processor. Blend again until all ingredients are fully combined and smooth.
- Chill the Dip: Transfer the whipped feta mixture to a covered container and refrigerate for 30 to 60 minutes. Chilling firms up the dip and enhances its flavor, making it easier to serve.
- Serve and Garnish: When ready to serve, spoon the whipped feta into a bowl. Garnish with chopped walnuts if using, a generous sprinkle of fresh thyme, an extra drizzle of honey, and additional cracked black pepper for more flavor.
- Accompany with Dippers: Serve alongside crusty toasted bread slices or crackers for dipping. Optionally, make crostini by toasting baguette slices, spreading the dip on top, and adding toppings as garnish.
Notes
- This recipe has a divisive flavor profile; some love it while others find it less appealing. Adjust honey to balance sweetness to your liking.
- Greek yogurt reduces feta’s saltiness; do not omit it as the dip may become overly salty.
- Use feta stored in brine rather than crumbles to ensure smooth blending and avoid anti-caking agents.
- Traditional sheep’s milk feta is preferred for a sharper taste compared to cow’s milk feta.
- Chill the dip for at least 30 minutes to achieve a thicker, more desirable consistency; otherwise, it may be too runny.
- Fresh thyme is recommended for the best flavor integration, though dried thyme can be substituted if necessary.
- The dip is best served with toasted bread rather than standalone to fully enjoy the flavor combination.
- Make the dip up to a day in advance for convenience; add toppings and bread just before serving for freshness.
- Leftovers keep well in an airtight container refrigerated for a few days and are great for sandwiches or snacks.
