Why You’ll Love This Recipe
Pumpkin Whipped Feta Dip is a harmonious blend of tangy feta, smooth Greek yogurt, and sweet pumpkin puree, elevated with honey, fresh thyme, and crunchy walnuts. Its vibrant orange hue and balanced flavors make it a standout appetizer for any occasion.
Ingredients
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8 oz (approximately 220 grams) block of feta cheese, drained from brine
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¼ cup plain Greek yogurt (higher fat content recommended for less tartness)
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1 cup canned pumpkin puree (unsweetened)
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1–2 tablespoons honey (adjust to taste)
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1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
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Freshly cracked black pepper, to taste
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Optional toppings: chopped walnuts, fresh thyme, extra honey drizzle
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To serve: crusty toasted bread (e.g., sourdough or baguette), crackers, or raw vegetables
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a food processor, combine the feta cheese and Greek yogurt. Blend until smooth, scraping down the sides as needed.
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Add the pumpkin puree, honey, thyme, and black pepper. Blend again until all ingredients are well incorporated.
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Transfer the mixture to a bowl, cover, and refrigerate for 30–60 minutes to allow the flavors to meld and the dip to firm up.
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Before serving, garnish with chopped walnuts, a drizzle of honey, and a sprinkle of fresh thyme.
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Serve with crusty toasted bread, crackers, or raw vegetables for dipping.
Servings and Timing
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Servings: Approximately 6
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Prep Time: 15 minutes
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Chill Time: 30–60 minutes
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Total Time: 45–75 minutes
Variations
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Vegan Option: Substitute feta with a plant-based feta alternative and use dairy-free yogurt.
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Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the blend for a subtle heat.
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Herb Infusion: Incorporate fresh herbs like rosemary or sage for a different flavor profile.
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Nut-Free: Omit the walnuts and top with roasted pumpkin seeds for a crunchy texture.
Storage/Reheating
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Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: This dip is best served chilled and does not require reheating.
FAQs
How can I make this dip ahead of time?
Prepare the dip up to a day in advance and refrigerate. Add toppings just before serving to maintain freshness.
Can I use crumbled feta instead of a block?
It's recommended to use a block of feta for a smoother texture, as crumbled feta contains anti-caking agents that may affect the dip's consistency.
What can I serve with this dip?
Pair it with toasted baguette slices, crackers, or fresh vegetables like carrots, celery, and bell peppers.
Is this dip gluten-free?
Yes, the dip itself is gluten-free. Ensure that the bread or crackers you serve with it are also gluten-free if needed.
Can I freeze this dip?
Freezing is not recommended, as the texture may change upon thawing. It's best enjoyed fresh.
How do I adjust the sweetness?
Start with 1 tablespoon of honey and taste. Add more if you prefer a sweeter dip.
Can I use fresh pumpkin instead of canned?
Yes, but ensure the pumpkin is cooked and pureed until smooth before adding it to the dip.
Is this dip suitable for vegetarians?
Yes, this dip is vegetarian-friendly.
How can I make this dip spicier?
Incorporate a pinch of cayenne pepper or smoked paprika during blending for added heat.
Can I serve this dip warm?
While traditionally served chilled, you can warm the dip gently over low heat before serving, though the texture may change.
Conclusion
Pumpkin Whipped Feta Dip is a delightful fusion of flavors that brings a touch of autumn to your appetizer table. Its creamy texture, balanced sweetness, and savory notes make it a crowd-pleaser for any occasion.
Healthy Pumpkin Whipped Feta Dip
This creamy, sweet-savory dip combines the richness of feta with the seasonal goodness of pumpkin, creating a delightful spread perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45–75 minutes
- Yield: Approximately 6 servings
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz (approximately 220 grams) block of feta cheese, drained from brine
¼ cup plain Greek yogurt (higher fat content recommended for less tartness)
1 cup canned pumpkin puree (unsweetened)
1–2 tablespoons honey (adjust to taste)
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
Freshly cracked black pepper, to taste
Optional toppings: chopped walnuts, fresh thyme, extra honey drizzle
To serve: crusty toasted bread (e.g., sourdough or baguette), crackers, or raw vegetables
Instructions
- In a food processor, combine the feta cheese and Greek yogurt. Blend until smooth, scraping down the sides as needed.
- Add the pumpkin puree, honey, thyme, and black pepper. Blend again until all ingredients are well incorporated.
- Transfer the mixture to a bowl, cover, and refrigerate for 30–60 minutes to allow the flavors to meld and the dip to firm up.
- Before serving, garnish with chopped walnuts, a drizzle of honey, and a sprinkle of fresh thyme.
- Serve with crusty toasted bread, crackers, or raw vegetables for dipping.
Notes
- Vegan Option: Substitute feta with a plant-based feta alternative and use dairy-free yogurt.
- Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the blend for a subtle heat.
- Herb Infusion: Incorporate fresh herbs like rosemary or sage for a different flavor profile.
- Nut-Free: Omit the walnuts and top with roasted pumpkin seeds for a crunchy texture.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This dip is best served chilled and does not require reheating.
- Prepare ahead: Make the dip up to a day in advance and refrigerate, adding toppings just before serving.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 180
- Sugar: 7g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
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