Pumpkin Whipped Feta Dip

Creamy, tangy, and lightly sweet—your new favorite fall appetizer.

This Pumpkin Whipped Feta Dip blends savory feta cheese with smooth pumpkin puree, creamy Greek yogurt, and a touch of honey for a sweet-savory twist. Topped with walnuts, fresh thyme, and an extra drizzle of honey, it’s a festive and flavorful appetizer perfect for autumn gatherings, holiday dinners, or just a cozy night in. Serve it with crusty bread or crackers—or turn it into crostini for a beautiful party bite.

Why You’ll Love This Recipe

• Fall flavors in every bite: Pumpkin, honey, and thyme make this a seasonal standout.
• Quick to make: Only 15 minutes of prep time.
• Elegant and versatile: Serve as a dip or a crostini spread.
• Make-ahead friendly: Ideal for entertaining.
• Balanced flavor: Salty feta, creamy yogurt, and sweet honey come together beautifully.

Ingredients

Whipped Feta:

• 8 oz block feta cheese (drained from brine)
• ¼ cup plain Greek yogurt (preferably full-fat)
• 1 cup canned pumpkin puree (unsweetened)
• 1–2 tablespoons honey (plus more for drizzling)
• 1 teaspoon dried thyme (or 2 tsp fresh thyme)
• Freshly cracked black pepper

Toppings:

• Fresh thyme (or dried)
• Chopped walnuts (raw or toasted, optional)
• Extra honey for drizzling

Serve With:

• Crusty toasted bread (like sourdough or baguette)
• Crackers

Instructions

1. Blend Feta Base:
   In a food processor, combine feta and Greek yogurt. Blend until smooth, scraping down the sides as needed.
2. Add Pumpkin & Flavor:
   Add the pumpkin puree, 1–2 tablespoons of honey, thyme, and black pepper. Blend again until well incorporated.
3. Chill:
   Transfer the whipped feta to a container and refrigerate for 30–60 minutes to firm up the texture.
4. Garnish & Serve:
   Once chilled, transfer to a serving bowl. Top with chopped walnuts, fresh thyme, an extra drizzle of honey, and more black pepper.
5. Enjoy:
   Serve with toasted bread or crackers. You can also use it as a crostini base by spreading onto toasted baguette slices.

Tips / Storage / FAQs

Tips:

• Use block feta (not crumbles) for the smoothest texture.
• Chill before serving to avoid a runny dip.
• Sheep’s milk feta has more flavor than cow’s milk varieties.
• Customize sweetness with more honey if preferred.
• Add walnuts for crunch but don’t skip the thyme—it ties the flavors together.

Storage:

• Keep leftovers in an airtight container in the fridge for up to 3 days. Great on sandwiches or as a snack.

FAQs:

• Can I make it ahead? Yes! Make the dip a day in advance and add toppings before serving.
• What if I don’t have a food processor? A high-powered blender can work, but texture may vary.

Final Thoughts

This Pumpkin Whipped Feta Dip is a unique and crowd-pleasing appetizer perfect for fall. Whether you’re hosting a dinner party or preparing a cozy night in, this dip delivers comforting flavors with a gourmet flair. Serve it simply with bread, or dress it up as crostini—either way, it’s sure to impress.

The Goods

Pumpkin Whipped Feta Dip

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This Pumpkin Whipped Feta Dip with honey, thyme, and walnuts is a creamy, savory-sweet appetizer perfect for fall. Serve with toasted bread or as crostini.

Course Dip

Cuisine American

Recipes

Whipped Feta:

• 8 oz block feta cheese drained from brine
• ¼ cup plain Greek yogurt preferably full-fat
• 1 cup canned pumpkin puree unsweetened
• 1 –2 tablespoons honey plus more for drizzling
• 1 teaspoon dried thyme or 2 tsp fresh thyme
• Freshly cracked black pepper

Toppings:

• Fresh thyme or dried
• Chopped walnuts raw or toasted, optional
• Extra honey for drizzling

Serve With:

• Crusty toasted bread like sourdough or baguette
• Crackers

Instructions

Blend Feta Base:

• In a food processor, combine feta and Greek yogurt. Blend until smooth, scraping down the sides as needed.

Add Pumpkin & Flavor:

• Add the pumpkin puree, 1–2 tablespoons of honey, thyme, and black pepper. Blend again until well incorporated.

Chill:

• Transfer the whipped feta to a container and refrigerate for 30–60 minutes to firm up the texture.

Garnish & Serve:

• Once chilled, transfer to a serving bowl. Top with chopped walnuts, fresh thyme, an extra drizzle of honey, and more black pepper.

Enjoy:

• Serve with toasted bread or crackers. You can also use it as a crostini base by spreading onto toasted baguette slices.

Notes

Use block feta (not crumbles) for the smoothest texture.

Chill before serving to avoid a runny dip.

Sheep’s milk feta has more flavor than cow’s milk varieties.

Customize sweetness with more honey if preferred.

Add walnuts for crunch but don’t skip the thyme—it ties the flavors together.