Pumpkin Whipped Feta Dip
Salty feta, plain pumpkin puree, Greek yogurt, and a little honey blend into a thick, tangy dip that holds soft spoon-made swirls. The dip is not baked; only the pita served alongside it is toasted. Whipping the feta with the yogurt before adding the pumpkin helps build a creamy base. Serve the dip right away if it mounds on a spoon, or chill it briefly for firmer ridges.
Makes about 8 appetizer servings. Allow 10 minutes to prepare, plus an optional 30-minute chill.
Ingredients for Pumpkin Whipped Feta Dip
- 8 ounces block feta, drained and broken into pieces (225g)
- 1/2 cup plain, thick Greek yogurt (120g)
- 3/4 cup plain canned pumpkin puree (185g), not pumpkin pie filling
- 1 tablespoon honey, plus about 1 teaspoon for finishing
- About 1 teaspoon fresh thyme leaves, for finishing
- 2 to 3 large rounds toasted pita bread, cut into triangles (about 180g)
How to Make Pumpkin Whipped Feta Dip
- Prepare the feta: Drain off any brine and break the feta into pieces so it processes evenly.
- Whip the base: Process the feta and Greek yogurt in a food processor until creamy, stopping to scrape down the bowl as needed. Small feta grains are fine.
- Add the pumpkin: Add the pumpkin puree and 1 tablespoon honey. Process until the dip is evenly orange and creamy, scraping down the bowl again if needed. It should fall slowly from a spoon and hold a soft ridge. If it is too stiff to blend or scoop, add cold water 1 teaspoon at a time, blending after each addition.
- Chill if needed: If the dip is too soft to hold swirls, cover and refrigerate it for about 30 minutes. Skip this step if it already mounds on a spoon.
- Swirl and serve: Spoon the dip into a serving bowl and make broad swirls with the back of a spoon. Drizzle lightly with about 1 teaspoon honey and scatter the thyme over the top. Serve with the toasted pita triangles.
How to Keep the Dip Thick and Creamy
Drained block feta and thick yogurt help the dip hold its shape despite the moisture in the pumpkin. Processing the feta and yogurt first also gives the feta more time to become creamy. A food processor may leave slight graininess; scrape down the bowl and keep processing for a smoother result. A high-powered blender is another option, but add liquid only if the mixture needs it to blend.
If the finished dip is loose, chill it before changing the ingredients. If it still will not hold soft swirls, gradually blend in 1 to 2 tablespoons extra drained feta, stopping when the dip mounds on a spoon.
Serving the Dip
For the pumpkin-bowl presentation, mound the dip in an open white pumpkin-shaped bowl with its lid set behind it. Place the bowl on a dark plate and overlap the toasted pita triangles around it. Keep the honey drizzle and thyme sparse so the orange swirls remain visible. Crackers or crisp vegetables also work as dippers.
For a different seasonal spread, try cranberry whipped feta dip with pistachios.
Make-Ahead and Storage
Blend the dip ahead and refrigerate it covered. Before serving, stir if needed, restore the swirls with a spoon, and add the honey and thyme.
Refrigerate leftovers in an airtight container for up to four days. Keep the pita separate so it stays crisp. Serve the dip cold rather than reheating it. Refrigeration is the better make-ahead choice; freezing may change its texture.
Nutrition
Approximate nutrition includes the dip and pita and is based on 8 appetizer servings. Per serving: 170 calories, 8g protein, 7g fat, and 19g carbohydrates. Per 100g: 185 calories, 8g protein, 7g fat, and 20g carbohydrates. Values will vary with the feta, yogurt, and pita used.
Equipment
- Food processor
- Serving bowl
- Refrigerator
Ingredients
For the Dip
- 8 ounces block feta, drained and broken into pieces (225 g)
- 1/2 cup plain, thick Greek yogurt (120 g)
- 3/4 cup plain canned pumpkin puree, not pumpkin pie filling (185 g)
- 1 tablespoon honey
For Serving
- About 1 teaspoon honey, for finishing
- About 1 teaspoon fresh thyme leaves
- 2 to 3 large rounds toasted pita bread, cut into triangles (about 180 g)
- Cold water, as needed, 1 teaspoon at a time
Instructions
- Drain any brine from the feta and break it into pieces.
- Process the feta and Greek yogurt until creamy, scraping down the bowl as needed. Small feta grains are fine.
- Add the pumpkin puree and 1 tablespoon honey. Process until evenly orange and creamy, scraping down the bowl as needed.
- If the dip is too stiff to blend or scoop, add cold water 1 teaspoon at a time, blending after each addition.
- If the dip is too soft to hold swirls, cover and refrigerate for about 30 minutes. Skip chilling if it already mounds on a spoon.
- Spoon the dip into a serving bowl and make broad swirls with the back of a spoon. Drizzle with about 1 teaspoon honey, scatter thyme over the top, and serve with toasted pita triangles.
Tips
- Use drained block feta and thick Greek yogurt to help the dip hold its shape.
- Process the feta and yogurt first for a creamier base.
- Scrape down the food processor bowl as needed; slight feta graininess is normal.
- If the finished dip is loose, chill it before adjusting the ingredients.
- If chilling does not firm the dip enough, blend in 1 to 2 tablespoons extra drained feta until it mounds on a spoon.
Variations
- Alternative Dippers: Serve the dip with crackers or crisp vegetables instead of toasted pita.