I like how this dip brings together fall-inspired ingredients in a fresh and surprising way. The pumpkin adds body and balance without overpowering the feta, while the honey softens the edges with just a touch of sweetness. It’s an easy appetizer I can make ahead of time, and it works just as well for casual snacking as it does for holiday gatherings. Plus, I can serve it with crusty bread or crackers—or even dress it up on crostini.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Whipped Feta: Approx. 8 oz block of feta cheese (drained from brine) 1/4 cup plain Greek yogurt (use full-fat for best flavor) 1 cup canned pumpkin puree (unsweetened) 1–2 tablespoons honey (plus more for serving) 1 teaspoon dried thyme (or 2 teaspoons fresh thyme) Freshly cracked black pepper
Toppings: Fresh thyme Chopped walnuts (optional; raw or toasted) Extra honey drizzle
Serve with: Crusty toasted bread (like sourdough or baguette) Crackers
Directions
I start by adding the feta and Greek yogurt to a food processor, blending until completely smooth. I scrape the sides as needed to get a creamy base.
Then I add the pumpkin puree, honey (starting with 1 tablespoon), thyme, and a few twists of black pepper. I blend again until everything is fully combined and silky.
I transfer the mixture to a bowl, cover it, and let it chill in the fridge for 30 to 60 minutes. This helps the dip firm up and develop flavor.
When I’m ready to serve, I spoon the dip into a serving bowl and garnish with chopped walnuts, more thyme, and a generous drizzle of honey.
I serve it with slices of toasted bread or crackers on the side for dipping.
Servings and timing
This recipe makes enough for about 6 servings, depending on how much everyone digs in. It takes only 15 minutes to prep, plus 30 minutes to chill, for a total time of 45 minutes.
Variations
Serve as crostini: I often turn this into a more elegant bite by spreading it on toasted baguette slices and topping with walnuts, thyme, and honey.
Add spice: A pinch of cayenne or smoked paprika can bring a subtle heat.
Use different nuts: Toasted pecans or hazelnuts also pair beautifully with the dip.
Try flavored honey: I like using chili-infused or herbed honey for a fun twist.
Make it vegan: Use plant-based feta and a thick dairy-free yogurt alternative.
Storage/Reheating
I keep leftovers covered in the fridge for up to 2 days. The dip thickens as it chills, which actually makes it even better. I stir it before serving, and if I want to freshen it up, I just add a little drizzle of honey and a few extra thyme leaves. This isn’t a dip I heat—it’s meant to be served chilled or at room temp.
FAQs
Can I make this dip ahead of time?
Yes, I often prepare the whipped feta a day in advance and just add toppings before serving. It actually tastes better after some time in the fridge.
What type of feta works best?
I always use a block of feta stored in brine. Crumbled feta has anti-caking agents that don’t blend well, and I find the block version gives a smoother result.
Is Greek yogurt necessary?
Yes—it helps balance the saltiness of the feta. I’ve tried it without yogurt, and the dip turned out too salty. Full-fat Greek yogurt gives the creamiest texture.
Can I skip the walnuts?
Of course. While I love the added crunch, the dip still shines without them. For nut-free versions, I just stick with thyme and honey for garnish.
Can this be used as a spread?
Absolutely. I often spread it on toast, sandwiches, or bagels. It also works great on crostini for a more elevated presentation.
Conclusion
This Pumpkin Whipped Feta Dip is creamy, tangy, and perfectly balanced with a hint of sweetness and herbal freshness. I love how it feels fancy but takes almost no effort to make. Whether I’m hosting guests or just craving something flavorful and seasonal, this dip never lets me down. It’s the kind of recipe I find myself coming back to every fall.
This easy pumpkin whipped feta dip is creamy, savory, and slightly sweet with hints of honey, thyme, and crunchy walnuts — the perfect fall appetizer for any gathering.
Ingredients
For the Whipped Feta:
Approx. 8 oz block of feta cheese (about 220g), drained from brine
1/4 cup plain Greek yogurt (preferably full-fat for less tartness)
