Description
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)
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
For Topping:
Fresh thyme (or dried if needed)
Chopped walnuts (optional, raw or toasted)
Extra honey drizzle
To Serve:
Crusty toasted bread (e.g., sourdough or baguette)
Crackers
Instructions
In a food processor, blend the feta and Greek yogurt until smooth. Scrape down the sides as needed.
Add pumpkin puree, 1–2 tablespoons honey (based on sweetness preference), thyme, and black pepper. Blend again until fully combined.
Transfer the mixture to a bowl, cover, and refrigerate for 30–60 minutes to firm up the dip.
When ready to serve, spoon whipped feta into a serving bowl.
Garnish with chopped walnuts (if using), a generous sprinkle of fresh thyme, cracked black pepper, and a drizzle of honey.
Serve with toasted bread or crackers. Enjoy!
Optional Crostini Version:
Slice and toast baguette slices.
Spread a layer of the whipped feta on each.
Top with walnuts, thyme, and honey drizzle.
Notes
Use block feta stored in brine for best texture and flavor. Avoid feta crumbles.
Full-fat Greek yogurt helps reduce tartness and balances feta’s saltiness.
Chill the dip before serving to achieve the right consistency.
Fresh thyme enhances the dip’s flavor; highly recommended.
Adjust sweetness by adding more honey or drizzling just before serving.
Can be made 1 day in advance; garnish and serve fresh for best presentation.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Blended / No-bake
- Cuisine: American / Mediterranean-inspired
