It’s October and my favorite month of the year! I love pumpkin all things so this dip jumped right on my radar! the Greek yogurt gives the dip a little tang then it’s balanced out with the nutty walnuts and the sweet honey.
Pumpkin Whipped Feta Dip
(Adapted from Walder Wellness)
Approx. 8 oz feta cheese (around 220 grams)
1/2 cup plain greek yogurt (use a higher fat option for less tartness) (benefits of Greek yogurt)
1 cup canned pumpkin puree (unsweetened)
1 Tbsp honey (or more, to desired sweetness)
Toppings:
Fresh thyme (can use dried, if needed)
Chopped walnuts (raw or toasted)
Extra honey drizzle
Serve With:
Crusty bread (like sourdough or baguette) (toasted)
Crackers
Raw veggies
Make whipped feta by adding the feta cheese and greek yogurt to a food processor. Blend ingredients together for a few minutes until smooth, scraping down with a spatula as needed.
Add pumpkin puree and honey to the food processor. Blend again until all ingredients are combined.
Transfer whipped feta to the fridge and chill (covered) for 30-60 minutes.
When you’re ready to serve this recipe, transfer the whipped feta to a large bowl. Garnish with a handful of chopped walnuts, a sprinkle of fresh thyme, and an extra drizzle of honey.
Serve with crusty/toasted bread, crackers, or raw veggies for dipping. Enjoy!
Notes
*SERVING TIPS:
If you’re making this recipe for a party, you can make the pumpkin whipped feta in advance (I’d say up to a day before!) Prepare the bread/dipping vehicles and add any toppings right before serving for optimal freshness.
Be sure to chill the dip at least 30-60 minutes before serving. This will help to firm up the dip!
You can serve this recipe as a dip (as pictured) OR you can serve it as crostini! If you’d prefer making crostini, simply slice up a baguette, toast the bread in the oven, spread whipped feta on each slice, and top with walnuts, fresh thyme, and a drizzle of honey.
*GLUTEN-FREE VERSION: The dip is naturally gluten-free, so you simply need to serve this with gluten-free crackers or bread.
*LEFTOVERS: Leftovers will keep for a few days in airtight containers in the fridge. They taste great spread onto a sandwich or enjoyed as a dip for a snack.
