Pumpkin Whipped Feta Dip
This pumpkin whipped feta is paired with honey, walnuts, and fresh thyme. The recipe can be made in advance, with an option to serve as crostini. It's a delicious and easy-to-make appetizer that your guests will love!
Ingredients
- Whipped Feta:
- Approx. 8 oz block of feta cheese drained from brine (around 220 grams)
- 1/4 cup plain greek yogurt use a higher fat option for less tartness (benefits of Greek yogurt)
- 1 cup canned pumpkin puree unsweetened
- 1-2 Tbsp honey plus more, to serve
- 1 tsp dried thyme or 2 tsp fresh thyme
- Black pepper freshly cracked
- 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
- Make whipped feta by adding the feta cheese and greek yogurt to a food processor. Blend ingredients together for a few minutes until smooth, scraping down with a spatula as needed.
- Add pumpkin puree, 1 or 2 Tbsps of honey (depending on desired sweetness), thyme, and a few cracks of black pepper to the food processor. Blend again until all ingredients are combined.
- Transfer whipped feta to the fridge and chill (covered) for 30-60 minutes. This is necessary to harden and chill the dip.
- When you're ready to serve this recipe, transfer the whipped feta to a large bowl. Garnish with a handful of chopped walnuts (optional), a generous sprinkle of fresh thyme, an extra drizzle of honey, and more pepper.
- Serve with crusty/toasted bread or crackers for dipping. Enjoy!
Notes
*SOME NOTES: This recipe has been a divided one among readers, with some people loving it and others not so much. I've retested it multiple times based on feedback, and I truly hope that these notes help you to create a dip that you enjoy as much as we do!
I've lowered the amount of Greek yogurt from the original recipe by half to reduce the tartness. The yogurt is necessary to cut the saltiness of the feta (I've tried it without and it is much too salty).
Please use a block of feta stored in brine, rather than feta crumbles. Crumbles are made with an anti-caking agent so that they don't stick together - this could cause issues when trying to make a smooth dip. The liquid brine also helps to protect the feta from air and therefore keeps it from going sour.
I recommend using a traditional sheep's milk feta, rather than one made from cow's milk. Cow's milk feta has a milder flavour, while sheep's milk feta is much more sharp.
If you like things sweeter, you are welcome to add an additional tablespoon of honey to the dip. Personally, I prefer adding the extra drizzle of honey when serving so that you get a bit of that honey flavour when you dip your bread in.
Be sure to chill the dip in the fridge for at least 30-60 minutes before serving. This will help to firm up the dip to make it a better consistency. Otherwise, it will be too runny/soupy.
While the walnuts are optional, I highly recommend the addition of fresh thyme. The herb really pulls the flavours together.
This recipe is best served with toasted bread; it's not meant to be eaten as a stand-alone. When tasting it, I recommend dipping some bread in there to see how the flavours pair together! *SERVING TIPS:
If you're making this recipe for a party, you can make the pumpkin whipped feta in advance (I'd say up to a day before!) Prepare the bread/dipping vehicles and add any toppings right before serving for optimal freshness.
You can serve this recipe as a dip (as pictured) OR you can serve it as crostini! If you’d prefer making crostini, simply slice up a baguette, toast the bread in the oven, spread whipped feta on each slice, and top with walnuts, fresh thyme, and a drizzle of honey. *LEFTOVERS: Leftovers will keep for a few days in airtight containers in the fridge. They taste great spread onto a sandwich or enjoyed as a dip for a snack ;)
I've lowered the amount of Greek yogurt from the original recipe by half to reduce the tartness. The yogurt is necessary to cut the saltiness of the feta (I've tried it without and it is much too salty).
Please use a block of feta stored in brine, rather than feta crumbles. Crumbles are made with an anti-caking agent so that they don't stick together - this could cause issues when trying to make a smooth dip. The liquid brine also helps to protect the feta from air and therefore keeps it from going sour.
I recommend using a traditional sheep's milk feta, rather than one made from cow's milk. Cow's milk feta has a milder flavour, while sheep's milk feta is much more sharp.
If you like things sweeter, you are welcome to add an additional tablespoon of honey to the dip. Personally, I prefer adding the extra drizzle of honey when serving so that you get a bit of that honey flavour when you dip your bread in.
Be sure to chill the dip in the fridge for at least 30-60 minutes before serving. This will help to firm up the dip to make it a better consistency. Otherwise, it will be too runny/soupy.
While the walnuts are optional, I highly recommend the addition of fresh thyme. The herb really pulls the flavours together.
This recipe is best served with toasted bread; it's not meant to be eaten as a stand-alone. When tasting it, I recommend dipping some bread in there to see how the flavours pair together! *SERVING TIPS:
If you're making this recipe for a party, you can make the pumpkin whipped feta in advance (I'd say up to a day before!) Prepare the bread/dipping vehicles and add any toppings right before serving for optimal freshness.
You can serve this recipe as a dip (as pictured) OR you can serve it as crostini! If you’d prefer making crostini, simply slice up a baguette, toast the bread in the oven, spread whipped feta on each slice, and top with walnuts, fresh thyme, and a drizzle of honey. *LEFTOVERS: Leftovers will keep for a few days in airtight containers in the fridge. They taste great spread onto a sandwich or enjoyed as a dip for a snack ;)