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Pumpkin whipped feta dip topped with honey, walnuts, and thyme

Pumpkin Whipped Feta Dip with Honey and Thyme

Pumpkin whipped feta dip blends feta and Greek yogurt until smooth, then mixes in pumpkin puree, honey, and thyme. Chill 30 minutes and serve with bread.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 8 oz block feta cheese 227 g; brine drained off
  • 1/4 cup plain Greek yogurt
  • 1 cup canned pumpkin puree unsweetened
  • 1-2 Tbsp honey additional for serving
  • 1 tsp dried thyme or 2 tsp fresh thyme
  • Black pepper freshly cracked
  • Fresh thyme for garnish (dried acceptable if needed)
  • Chopped walnuts optional (raw or toasted)
  • Extra honey for drizzling
  • Crusty, toasted bread such as sourdough or baguette; for serving
  • Crackers for serving

Method
 

  1. Combine feta cheese and Greek yogurt in a food processor. Process for a few minutes until smooth, using a spatula to scrape down the sides as needed.
  2. To the food processor, add pumpkin puree, 1 to 2 Tbsp honey (adjust to preferred sweetness), thyme, and a few cracks of black pepper. Process again until all ingredients are thoroughly incorporated.
  3. Move the whipped feta into a container, cover, and chill in the refrigerator for 30 to 60 minutes to set and cool.
  4. For serving, place the chilled whipped feta in a large bowl. Top with a handful of chopped walnuts (if using), a generous sprinkle of fresh thyme, an additional drizzle of honey, and more black pepper.
  5. Accompany with crusty toasted bread or crackers for dipping.