Pumpkin Whipped Feta Dip
Pumpkin puree and feta whip into a thick, tangy orange dip with soft swirls that hold their shape. Greek yogurt helps the feta blend smoothly, while a little honey balances its saltiness. Spoon the dip into a wide bowl and finish it with chopped walnuts, fresh thyme, and a light honey drizzle. Add the toppings just before serving with sliced bread so the walnuts stay crisp.
Ingredients for Pumpkin Whipped Feta Dip
- 8 ounces feta cheese, preferably a block, broken into pieces (about 225g)
- 1/2 cup pure pumpkin puree (about 120g)
- 1/4 cup plain Greek yogurt (60g)
- 1 tablespoon honey, divided
- 1/8 teaspoon freshly ground black pepper, or to taste
- 1/4 cup chopped walnuts (about 30g)
- 1 teaspoon fresh thyme leaves
- 1/2 small baguette, sliced, for serving (about 120g)
How to Make Pumpkin Whipped Feta Dip
- Prepare the ingredients: Break up the feta, chop the walnuts into visible pieces, strip the thyme leaves, and slice the baguette. Reserve 1 teaspoon of the honey for finishing.
- Whip the dip: Add the feta, pumpkin puree, Greek yogurt, remaining 2 teaspoons honey, and pepper to a food processor. Process for about 1 to 2 minutes, checking after the first minute. Scrape down the sides and process again until the dip is creamy with no obvious feta pieces. A high-speed blender also works, though it may need more frequent scraping.
- Check the thickness: Taste and adjust the pepper if needed. A spoon should leave soft ridges that hold their shape. If the dip runs flat, cover and refrigerate it for 15 to 20 minutes; otherwise, serve it right away.
- Garnish and serve: Spoon the dip into a wide bowl, leaving uneven swirls on top. Scatter over the walnuts and thyme, then drizzle lightly with the reserved honey. Serve with the sliced baguette alongside.
Time: 10 minutes prep, 0 minutes cook, 10 minutes total, plus an optional 15 to 20-minute chill. Yield: 6 to 8 appetizer servings.
How to Keep Pumpkin Whipped Feta Thick
Use thick Greek yogurt and the measured amount of pumpkin puree; do not add water. Moisture in feta and pumpkin can vary, so judge the dip by its shape rather than processing time alone. It should mound on a spoon instead of flowing off it. Chill it only if it runs flat.
Pumpkin Puree and Feta Notes
Use pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. Feta varies in saltiness, so taste the blended dip before considering any added salt.
Crackers, pita, or vegetable sticks can replace the bread. For a nut-free variation, use pumpkin seeds instead of walnuts if they suit your needs. For another whipped feta appetizer, try cranberry whipped feta dip with pistachios.
Make Ahead and Storage
Refrigerate the ungarnished dip in an airtight container for up to 3 days. Keep the walnuts and thyme separate and add them just before serving so the walnuts stay crisp. Stir the dip if needed; if it is too firm to spread, let it stand briefly before spooning it into the bowl. No reheating is needed. Freezing is not recommended because the whipped dairy texture may change after thawing.
Nutrition
Approximate nutrition per serving, based on 8 servings and including the bread: 160 calories, 7g protein, 9g fat, and 14g carbohydrates. Per 100g: approximately 220 calories, 10g protein, 12g fat, and 19g carbohydrates. Values will vary with the feta, yogurt, and bread used.
Equipment
- Food processor
- Serving bowl
Ingredients
For the Dip
- 8 ounces feta cheese, preferably a block, broken into pieces (about 225 g)
- 1/2 cup pure pumpkin puree (about 120 g)
- 1/4 cup plain Greek yogurt (60 g)
- 1 tablespoon honey, divided
- 1/8 teaspoon freshly ground black pepper, or to taste
For Serving
- 1/4 cup chopped walnuts (about 30 g)
- 1 teaspoon fresh thyme leaves
- 1/2 small baguette, sliced (about 120 g)
Instructions
- Break the feta into pieces. Chop the walnuts, strip the thyme leaves, and slice the baguette. Reserve 1 teaspoon of honey for finishing.
- Add the feta, pumpkin puree, Greek yogurt, remaining 2 teaspoons honey, and pepper to a food processor.
- Process for 1 to 2 minutes, scraping down the sides as needed, until creamy with no obvious feta pieces.
- Taste and adjust the pepper. The dip should hold soft ridges on a spoon. If it runs flat, cover and chill for 15 to 20 minutes.
- Spoon the dip into a wide bowl and leave soft swirls on top. Scatter over the walnuts and thyme, drizzle with the reserved honey, and serve with sliced baguette.
Tips
- Use thick Greek yogurt and measure the pumpkin puree; avoid adding water.
- Judge the dip by its texture: it should mound on a spoon rather than flow off.
- Chill the dip for 15 to 20 minutes only if it runs flat.
- Add the walnuts and thyme just before serving to keep the walnuts crisp.
- Taste before adding salt, since feta varies in saltiness.
Variations
- Nut-Free Version: Replace the walnuts with pumpkin seeds if they suit your needs.
- Alternative Dippers: Serve with crackers, pita, or vegetable sticks instead of baguette.