If you haven’t tried a recipe with whipped feta, you are seriously missing out. This one is extra special and perfect for the fall. This pumpkin whipped feta dip comes together in less than 15 minutes, and will surely impress your guests at your next dinner party. The pumpkin makes it perfect for fall, and the thyme gives it that earthy, warm flavor that you crave during these colder months. Give this recipe a try, you will love it!
Why you’ll love this pumpkin dip
- It’s one of the quickest appetizer recipes I’ve made. It just 10 minutes this stuff is done. The crostini will take you a little longer if you make your own. But even then, you are only looking at 20 minutes or so.
- This pumpkin whipped feta is so festive and it’s the perfect appetizer to bring to your holiday gathering. Kind of sweet and kind of salty, it has the best of everything.
- This goes without saying, but it’s pretty and unique… and your guests will love it!
Here’s what you’ll need to make it
- Food Processor – I have an old, small Cuisinart. And it works great!
- Silicon spatula – For scooping it out of the food processor into your serving bowl.
- Serving bowl – Cuz well, you have to serve it in something.
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Ingredients & substitutions
- Feta – I use a block of feta, and I think it gets creamier than the pre-crumbled feta cheeses at the store.
- Greek Yogurt – Plain Greek yogurt. I used fat free, but it can be with fat or not. But the thicker the better.
- Pumpkin – I used canned organic pumpkin.
- Thyme – Use both dried and fresh for this recipe. I use dried for in the tip and fresh as the garnish. If you don’t have fresh, dried is just fine.
- Honey – I prefer real honey. None of that fake stuff! If you aren’t using real honey, you are missing out!
- Walnuts – I prefer salted, chopped walnuts. But you can use whole, chopped, salted or unsalted.
- Crusty Bread – I would use French bread, but a good sour dough works great too. Here is a good recipe for a homemade crostini.
How to make this whipped feta dip
Step 1. To a food processor, add the block of feta. Process until it’s completely broken up and it starts to thicken.
Step 2. Add the pumpkin, honey, thyme and pepper, and process once again until smooth and creamy. This might take a few minutes depending on the power of your processor.
Step 3. Transfer to a bowl, and top with chopped walnuts, honey and fresh thyme. Serve with crusty bread or crackers.
FAQs about whipped feta
Feta is crumbly and can be quite dry, even after blending or processing it, it may be grainy. This will depend on what brand of feta you use, the power of your blender and what you add to the feta to thin it down. I suggest adding cream cheese and olive oil which helps to give the whipped feta a smooth texture.
If the dip is runny, add more feta cheese and give it a taste. Adjust the seasonings, if necessary. If the dip gets too stiff, add a drizzle of olive oil to thin it out. If the dip is too bitter, add a drizzle of honey to balance it out.
Yes! This dip freezes great. Store in an airtight container in the freezer for 2-3 months, then defrost overnight in the fridge when you’re ready to use.
More holiday appetizer recipes:
More recipes with feta:
Pumpkin Whipped Feta Dip
- 1 food processor
- 1 silicone spatula
- 8 oz block of feta
- 1/4 cup plain Greek yogurt
- 1 cup canned pumpkin
- 1-2 tbsp honey
- 1 tsp dried thyme
- black pepper
- fresh thyme
- chopped walnuts
- extra honey drizzle
- crusty bread
- To a food processor, add the block of feta. Process until it’s completely broken up and it starts to thicken.
- Add the pumpkin, honey, thyme and pepper, and process once again until smooth and creamy. This might take a few minutes depending on the power of your processor.
- Transfer to a bowl, and top with chopped walnuts, honey and fresh thyme. Serve with crusty bread or crackers.