The Viral Pumpkin Whipped Feta Dip
This creamy pumpkin whipped feta dip blends salty feta, tangy Greek yogurt, smooth pumpkin puree, and honey for a perfectly balanced appetizer. Topped with walnuts, thyme, and a drizzle of honey, it’s a festive, make-ahead crowd-pleaser.
Servings: 6 people
Calories: 180kcal
Cost: 9
Equipment
- food processor
- spatula for scraping the bowl
- mixing bowl
- refrigerator for chilling dip
- serving bowl
- knife and cutting board for chopping walnuts and thyme
Ingredients
- 8 oz block feta cheese, drained from brine (about 220 g)
- 1/4 cup plain Greek yogurt (higher fat for less tartness)
- 1 cup unsweetened canned pumpkin puree
- 1-2 tablespoons honey (plus more to serve)
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- freshly cracked black pepper
- fresh thyme leaves, for garnish
- chopped walnuts (raw or toasted, optional)
- extra honey drizzle, for topping
- crusty toasted bread or crackers, for serving
Instructions
- Add feta cheese and Greek yogurt to a food processor. Blend for a few minutes until smooth, scraping down sides as needed.
- Add pumpkin puree, honey, thyme, and black pepper to the processor. Blend again until fully combined and creamy.
- Transfer whipped feta to a bowl, cover, and chill in the refrigerator for 30–60 minutes to firm up.
- When ready to serve, top with chopped walnuts, fresh thyme, a drizzle of honey, and a crack of black pepper.
- Serve with toasted bread or crackers. Alternatively, spread on crostini for an elegant appetizer.
Notes
Use a block of feta in brine for the best smooth, tangy texture—avoid pre-crumbled feta. Chill the dip for 30–60 minutes before serving to firm it up. For more sweetness, add extra honey or drizzle on top before serving. Serving Tips: Serve with toasted baguette slices, sourdough, or crackers. You can also spread the dip on crostini for a beautiful appetizer. Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator. Perfect as a sandwich spread or dip for veggies.