Description
This Pumpkin Whipped Feta Dip is a creamy, flavorful appetizer combining tangy feta, smooth pumpkin puree, and a touch of honey and thyme. Perfect chilled and served with crusty toasted bread or crackers, it makes for a delightful seasonal dip or elegant crostini topping, balancing savory and sweet notes effortlessly.
Ingredients
Scale
Whipped Feta:
- 8 oz block of feta cheese, drained from brine (around 220 grams)
- 1/4 cup plain Greek yogurt (preferably higher fat for less tartness)
- 1 cup canned pumpkin puree (unsweetened)
- 1-2 Tbsp honey (plus extra for serving)
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- Freshly cracked black pepper, to taste
Toppings:
- Fresh thyme (or dried if needed)
- Chopped walnuts (optional; raw or toasted)
- Extra honey drizzle
Serve With:
- Crusty, toasted bread (such as sourdough or baguette)
- Crackers
Instructions
- Prepare the whipped feta base: Place the feta cheese and Greek yogurt into a food processor. Blend for several minutes until the mixture is smooth and creamy, stopping to scrape down the sides as needed to ensure an even texture.
- Add pumpkin and flavorings: Add the canned pumpkin puree, 1 to 2 tablespoons of honey depending on your preferred sweetness, dried or fresh thyme, and freshly cracked black pepper to the food processor. Blend again until all ingredients are fully incorporated and the dip is homogenous.
- Chill the dip: Transfer the whipped feta mixture to a container or bowl, cover with plastic wrap, and refrigerate for 30 to 60 minutes. Chilling will help the dip firm up and enhance its flavors.
- Garnish and serve: Once chilled, transfer the dip to a serving bowl. Garnish with chopped walnuts if using, a generous sprinkle of fresh thyme, a drizzle of honey, and additional cracked black pepper to taste. Serve immediately with crusty toasted bread or crackers for dipping.
- Optional crostini preparation: For serving as crostini, slice a baguette, toast the slices in the oven until crisp, spread each with the whipped feta dip, and top with walnuts, fresh thyme, and a honey drizzle for an elegant appetizer.
Notes
- This recipe’s flavor balance may be divisive; adjusting honey levels can tailor sweetness to your liking.
- Use a block of feta stored in brine, not crumbles, to ensure smooth blending and prevent off flavors.
- Sheep’s milk feta is preferred for its sharper flavor over milder cow’s milk varieties.
- Greek yogurt cuts feta’s saltiness; do not omit to avoid overly salty dip.
- Chilling the dip is essential for better texture and flavor melding.
- Fresh thyme is highly recommended to brighten the dip’s flavor; walnuts add texture but are optional.
- This dip is best accompanied by toasted bread or crackers, not eaten alone.
- The dip can be prepared a day ahead; add toppings and bread just before serving for freshness.
- Serving as crostini is a great alternative presentation for parties or gatherings.
Nutrition
- Serving Size: 1/6 of recipe (about 80 grams)
- Calories: 110
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
