Pumpkin Whipped Feta Dip – There’s something about this Pumpkin Whipped Feta Dip that just hits all the right notes. It’s creamy, tangy, sweet, and savory all at once. You’ve got the smoothness of feta, the mellow sweetness of pumpkin, and a little drizzle of honey that brings it all together. It’s one of those dips that feels a bit fancy, but is actually super simple to make. Ready in 10 minutes, and trust me, it’s going to be the star of your next get-together.
The first time I made this dip, I wasn’t sure how it would go over. Mixing pumpkin and feta? I thought, why not give it a try? So, I whipped it up for a casual dinner at home, and the reaction was priceless. My husband took one bite, paused, and gave me that look—you know, the one that says “This is really good!” And my little one, who can be super picky, just kept dipping his crackers in, one after the other. It was a hit, and now it’s become one of our favorites, especially around the holidays when I want to serve something that feels special without spending hours in the kitchen.
What makes this Pumpkin Whipped Feta Dip truly special?
Honestly, this dip is a game-changer. The feta is creamy and tangy, while the pumpkin adds this smooth, mellow sweetness that’s just perfect. Then there’s the honey—it ties everything together with just a touch of sweetness, without overpowering. And don’t get me started on the toppings: crunchy walnuts, a little fresh thyme, and that extra drizzle of honey make it look and taste so elegant. It’s great for a holiday spread, but also easy enough to throw together whenever you want something a little extra special.
What You Need To Make This Pumpkin Whipped Feta Dip Recipe?
Feta: Go for the block of feta, not the pre-crumbled stuff. The block blends up smoother and gives you that creamy texture we’re aiming for. Plus, it has a richer flavor. Trust me, it makes a difference!
Greek Yogurt: This is the secret to making everything velvety and smooth. The tang from the yogurt also balances out the sweetness of the pumpkin and honey. Use plain, full-fat if you can—it’s just creamier that way.
Pumpkin: Make sure you’re using canned pumpkin purée and not the pumpkin pie mix. You don’t want any extra spices sneaking into your dip. The pumpkin adds a nice, mellow sweetness and makes the whole thing feel so seasonal.
Honey: You can adjust this based on your sweet tooth. I like a little sweetness to cut through the tang of the feta, but if you prefer less, start with 1 tablespoon and taste as you go.
Dried Thyme: Adds a warm, herby note that just makes everything taste a bit more complex. You could swap in fresh thyme if you have it, but dried works perfectly here.
Black Pepper: Just a pinch, but it’s enough to add a hint of spice that rounds out all the flavors. Don’t skip it! It’s subtle, but it makes a difference.
Fresh Thyme, Chopped Walnuts, Extra Honey Drizzle: These are the little touches that take this dip from good to great. The thyme gives it a pop of color and freshness, the walnuts add a nice crunch, and the honey drizzle? It’s like a little sweet finish that makes each bite perfect.
Steps To Make Pumpkin Whipped Feta Dip:
Start with the Feta: Grab your block of feta and toss it into a food processor. Let it run until the feta is all broken up and starts to get creamy. You might need to scrape down the sides a couple of times to make sure it blends smoothly.
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Add the Good Stuff: Now, add in the Greek yogurt, pumpkin, honey, dried thyme, and a sprinkle of black pepper. Blend it all together until the mixture is smooth and creamy. Depending on your food processor, this might take a minute or two, so be patient. You want it silky!
Finish it Off: Scoop the dip into a serving bowl. Top it off with a handful of chopped walnuts, a drizzle of honey, and some fresh thyme sprigs. That little bit of crunch and sweetness on top makes all the difference.
Serve & Enjoy: Pair it with crusty bread or your favorite crackers, and dig in! It’s that simple.
Tip:
If you want to take this Pumpkin Whipped Feta Dip to the next level, let the flavors mingle for a bit. After blending everything together, pop it in the fridge for about 30 minutes before serving. It might be hard to resist digging in right away, but trust me, it makes a difference! The flavors get a chance to meld together, and the dip becomes even creamier. Plus, if you want a stronger flavor, try adding a little more honey or thyme, or even a pinch of cinnamon. And if you’re feeling fancy, lightly toast the walnuts before sprinkling them on top—it gives them an extra bit of crunch and brings out their natural sweetness.
Frequently Asked Questions:
Can I make this dip ahead of time?
Absolutely! You can whip up the dip a day in advance. Just store it in an airtight container in the fridge, and wait to add the toppings until you’re ready to serve. It’ll taste even better the next day as the flavors settle and blend together.
What can I use instead of feta?
If feta isn’t your thing, goat cheese works as a great alternative. It’s a little milder and has a creamier texture, but still gives you that tangy flavor. Just keep in mind it’ll change the taste a bit, but in a good way!
Can I make this dip dairy-free?
Yep! Swap out the feta with a plant-based cheese alternative and use coconut yogurt instead of Greek yogurt. You’ll still get that creamy, dreamy dip, but without the dairy. Just be sure to adjust the sweetness and seasoning to taste, as the flavors may differ a bit.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pumpkin Whipped Feta Dip
Ingredients
- 8 ounces block of feta cheese
- 1/4 c plain Greek yogurt
- 1 c canned pumpkin purée
- 1-2 tablespoons honey adjust to your taste
- 1 teaspoon dried thyme
- Black pepper to taste
Toppings:
- Fresh thyme sprigs
- Chopped walnuts
- Extra drizzle of honey
Serve with:
- Crusty bread slices
- Your favorite crackers
Instructions
- Start by tossing the block of feta into your food processor. Let it blend until it’s nice and crumbly, and you see it starting to thicken up a bit.
- Then, add in the Greek yogurt, pumpkin, honey, dried thyme, and a few cracks of black pepper. Let it run again until everything looks smooth and creamy. Depending on your food processor, it might take a minute or two—just keep blending until it’s perfect.
- Scoop the mixture into a bowl, and now for the fun part: finish it off with a handful of chopped walnuts for some crunch, a drizzle of honey for a little sweetness, and a sprinkle of fresh thyme to brighten it up. Serve it with some crusty bread or your favorite crackers, and dig in!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Hello!
The recipe is missing the instruction to add the Greek yogurt. I added it with the feta. I hope that was right.
You’re correct, the recipe is missing the step for Greek yogurt. Adding it with the feta is perfect! I’ll update the recipe to include that instruction. Thanks for catching it!