Pumpkin Whipped Feta Dip
This creamy fall appetizer combines tangy whipped feta with seasonal pumpkin flavors, creating a versatile dip that's perfect for Thanksgiving tables and holiday gatherings. With minimal effort and maximum flavor, this dip balances festivity and flavor for your fall entertaining needs.
Equipment
- Food Processor
Ingredients
- 8 oz block feta cheese room temperature
- 4 oz cream cheese softened
- 1/2 cup pure pumpkin puree not pumpkin pie filling
- 2 tablespoons olive oil plus more for drizzling
- 1 tablespoon honey or maple syrup for less sweetness
- 1 clove garlic minced
- 1 teaspoon fresh thyme leaves plus more for garnish
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1 pinch nutmeg
- salt and freshly ground black pepper to taste
- 1/4 cup toasted pumpkin seeds for garnish
Instructions
- Break the feta block into rough chunks and add to your food processor along with the softened cream cheese. Pulse 5-6 times to break down the cheese, then process for 1-2 minutes until completely smooth and fluffy. Scrape down the sides halfway through for the silkiest texture.
- Add the pumpkin puree, olive oil, honey, minced garlic, thyme leaves, cumin, cinnamon, and nutmeg to the whipped cheese. Process for another 30-45 seconds until the mixture takes on a uniform, light orange hue with visible flecks of herbs.
- Add salt and freshly ground black pepper to taste. Remember that feta already brings considerable saltiness, so start with just a pinch of additional salt. Pulse briefly to incorporate, then taste and adjust seasonings as needed.
- Transfer the dip to a serving bowl, cover with plastic wrap directly touching the surface (this prevents a skin from forming), and refrigerate for at least 30 minutes. This resting period allows the flavors to meld beautifully.
- Just before serving, drizzle with additional olive oil, sprinkle with toasted pumpkin seeds and fresh thyme leaves, and add a few grinds of black pepper.
Notes
- Greek yogurt can replace half the cream cheese for a tangier, lighter option
- Goat cheese works beautifully in place of feta for a different flavor profile
- For dairy-free versions, cultured cashew cheese can substitute for feta
- Butternut squash puree makes an excellent alternative to pumpkin
- Always bring cheese to room temperature before processing to avoid lumps
- This dip can be made up to 5 days ahead when properly stored
- Goat cheese works beautifully in place of feta for a different flavor profile
- For dairy-free versions, cultured cashew cheese can substitute for feta
- Butternut squash puree makes an excellent alternative to pumpkin
- Always bring cheese to room temperature before processing to avoid lumps
- This dip can be made up to 5 days ahead when properly stored
Nutrition
Calories: 165kcalCarbohydrates: 4gProtein: 5gFat: 14gSaturated Fat: 7gSodium: 310mgFiber: 1gSugar: 2g
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