Pumpkin Whipped Feta Dip

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Creamy, tangy, and just a little sweet, this pumpkin whipped feta dip is my go-to fall appetizer. It blends salty feta, smooth pumpkin puree, and a hint of maple syrup for the perfect sweet-savory balance. Serve it with crackers or hot honey-drizzled bread for a crowd-pleasing dip that feels gourmet but takes 10 minutes.

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Prep Time10

Cook Time0

Total Time10

Servings: people

Author: Molly Thompson

INGREDIENTS

8 oz feta cheese drained from the brine
3/4 cup pumpkin puree
2-3 Tablespoons plain greek yogurt
2 Tablespoons maple syrup
1/4 teaspoon pumpkin pie spice
Toppings: fresh thyme, chopped pecans, candied pecans
Serving: crusty french bread, hot honey, crackers, gluten free crackers, or assorted veggies

INSTRUCTIONS

Blend (5 min): Add the feta, pumpkin, 2 Tablespoons of yogurt, and honey to a food processor or high-speed blender. Blend on high until smooth and creamy, tamping it down as needed. Add another Tablespoon of yogurt as needed to help it blend. If you’re having trouble getting it smooth, add 1 Tablespoon of ice water at a time, being careful not to add too much.
8 oz feta cheese, 3/4 cup pumpkin puree, 2-3 Tablespoons plain greek yogurt, 2 Tablespoons maple syrup, 1/4 teaspoon pumpkin pie spice
Chill and serve (30 min, optional): Refrigerate for at least 30 minutes, or overnight, to help it firm up. You can serve it right away but the consistency will be a little looser. When you’re ready to serve, drizzle with honey (or hot honey), thyme, and chopped pecans.

Notes

Storage: Store covered in the fridge up to 3 days.

Texture tip: Room-temperature feta blends more easily.

Swap: Use goat cheese for a milder, creamier variation.

Make-ahead: Blend up to 3 days before serving. Let it soften slightly at room temp and top right before guests arrive.

Nutrition

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