Description
This Pumpkin Whipped Feta Dip combines creamy feta cheese with smooth pumpkin puree and a touch of honey, accented by fragrant thyme and black pepper. Perfectly chilled and topped with walnuts and fresh thyme, it offers a delightful blend of savory, sweet, and herbal flavors. Ideal as a festive appetizer, this dip pairs wonderfully with toasted crusty bread or crackers, making it an elegant and easy addition to any gathering or cozy snack time.
Ingredients
Scale
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)
- 1 cup canned pumpkin puree (unsweetened)
- 1-2 Tbsp honey (plus more, to serve)
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- Freshly cracked black pepper, to taste
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
- Prepare the whipped feta: Add the feta cheese and Greek yogurt to a food processor. Blend for a few minutes until the mixture is smooth and creamy, stopping to scrape down the sides with a spatula as needed to ensure even blending.
- Add pumpkin and seasonings: To the food processor, add the canned pumpkin puree, 1 or 2 tablespoons of honey (according to your desired sweetness), dried or fresh thyme, and a few cracks of freshly ground black pepper. Blend again until all ingredients are evenly combined into a smooth dip.
- Chill the dip: Transfer the whipped feta mixture to a covered container and refrigerate for 30 to 60 minutes. This chilling step firms up the dip and develops the flavors, making it easier to serve and more enjoyable in texture.
- Garnish and serve: When ready to serve, move the chilled whipped feta into a serving bowl. Garnish with a handful of chopped walnuts (if using), sprinkle generously with fresh thyme leaves, drizzle extra honey on top, and add another crack of black pepper to taste.
- Serve with dippers: Offer the dip alongside crusty toasted bread or crackers. Encourage dipping to fully appreciate the blend of creamy, sweet, and savory notes. Enjoy immediately for best flavor and texture.
Notes
- This recipe has been tested multiple times to balance the tartness of feta and the sweetness of pumpkin and honey. Adjust honey to preference to suit your taste.
- Use block feta stored in brine rather than crumbled feta to ensure a smooth, creamy dip, as crumbles contain anti-caking agents that may affect texture.
- Traditional sheep’s milk feta is preferred for its sharper flavor compared to milder cow’s milk feta.
- Chilling the dip for at least 30 minutes is crucial to firm it up; otherwise, it may be too runny.
- Fresh thyme enhances the flavor; though optional, it is highly recommended alongside the walnuts.
- This dip pairs best with toasted bread rather than as a standalone spread.
- For parties, make the dip up to a day in advance; add toppings and prepare bread just before serving to maintain freshness.
- Alternatively, use the dip as crostini topping by spreading it on toasted baguette slices and garnishing similarly.
Nutrition
- Serving Size: 2 tablespoons (approximately 30 grams)
- Calories: 70
- Sugar: 2g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg
