Pumpkin Whipped Feta Dip
I first tried a version of this Pumpkin Whipped Feta Dip at a cozy little restaurant in Brooklyn Heights.
They served it with warm bread and just the right amount of honey to drizzle over each bite—it was divine! I knew I had to recreate it at home, and now it’s become a fall favorite.
It’s creamy and tangy, with a touch of pumpkin, honey, cinnamon, and thyme that makes it feel seasonal and cozy. I love serving it with pita, crackers, or veggie sticks, and it’s also amazing as a spread on sandwiches.
Why You’ll Love This Recipe
- Perfect Fall Flavors – The pumpkin, honey, cinnamon, and thyme give this dip a warm, seasonal flavor that’s cozy without being too sweet.
- Quick and Easy – Just blend everything together, and it’s ready in minutes.
- Unique and Festive – This isn’t your typical dip, so it feels a little extra special for fall gatherings or just as a treat at home.
- Versatile – Serve it with pita, crackers, veggie sticks, or use it as a spread on sandwiches or wraps.
After that first get-together where I served this, I realized this dip had its own little magic. I’ve played around with the flavors a bit since then—sometimes adding an extra sprinkle of cinnamon or a bit more honey—and every time,
it’s a hit. It’s become the dip I pull out when I want something a little unexpected but simple. I love how it’s easy enough to make on a whim, but still feels a bit special for fall.
Equipment Needed
- Food Processor or Blender: To blend the feta, yogurt, and pumpkin into a smooth, creamy dip.
- Spatula: For scraping down the sides of the food processor and transferring the dip to a serving bowl.
- Measuring Cups and Spoons: For measuring the yogurt, pumpkin puree, olive oil, honey, and spices.
- Serving Bowl: To serve the finished dip.
- Spoon (Optional): For drizzling extra olive oil on top of the dip.
Ingredients List and Substitutions
You’ll only need a few basics for this dip: creamy feta, pumpkin puree, honey, a pinch of cinnamon, and fresh thyme.
These ingredients come together to make a smooth, seasonal dip that’s great for fall.
- Sheep’s Milk Feta Block: Creamy and mild – cow’s milk feta or goat cheese also works
- Full-Fat Yogurt: For creaminess – Greek yogurt or regular yogurt are both great
- Pumpkin Puree: Adds a hint of pumpkin flavor and smooth texture
- Extra Virgin Olive Oil: Adds a rich flavor
- Honey or Maple Syrup: Adds a touch of sweetness to balance the tang of the feta
- Spices: Ground cinnamon and black pepper; add a pinch of nutmeg if desired for warmth
- Fresh Herbs: Chopped rosemary or thyme for garnish (optional) to add color and freshness
Use Sheep’s Milk Feta for Creaminess
Using a block of sheep’s milk feta adds a smoother, creamier texture to the dip.
Instructions
To make this dip, blend the feta, pumpkin, honey, cinnamon, and thyme in a food processor until smooth.
Serve with warm pita, crackers, or veggie sticks, and drizzle a little extra honey on top if you’d like.
- Blend the Feta and Yogurt:
In a food processor, combine the roughly chopped block of sheep’s milk feta and yogurt. Blend until smooth and creamy, stopping to scrape down the sides as needed. - Add Pumpkin and Seasonings:
Add the pumpkin puree, extra-virgin olive oil, honey or maple syrup, cinnamon, and black pepper. Blend again until everything is fully incorporated and the dip is smooth. - Taste and Adjust:
Taste the dip and adjust seasoning if needed. Add a bit more honey for extra sweetness or black pepper for more spice. - Serve and Garnish:
Transfer the whipped feta dip to a serving bowl. Drizzle a little extra extra-virgin olive oil on top and sprinkle with fresh rosemary or thyme, if desired. Serve with pita chips, crackers, or fresh veggies.
Preparation Tip: Blend to Your Desired Texture
For a super creamy dip, blend the feta and yogurt until very smooth before adding the pumpkin and other ingredients.
If you prefer a bit of texture, blend the mixture less to keep some of the feta clumps intact. This will give you a chunkier, more rustic dip.
Top Tips for Pumpkin Whipped Feta Dip
- Choose Extra-Virgin Olive Oil: For the best flavor, use high-quality extra-virgin olive oil, both in the dip and for the drizzle on top.
- Adjust Sweetness and Spice: Feel free to add a little more honey or a pinch of nutmeg for a warmer, slightly sweeter flavor.
- Make Ahead: This dip can be prepared a day in advance. Just cover and refrigerate, then bring it to room temperature before serving for the best texture.
Storage Tips
- Refrigerate – Store any leftovers in an airtight container in the fridge. The dip will keep well for up to 3–4 days.
- Bringing it Back to Room Temperature – This dip tastes best at room temperature. If it’s been in the fridge, let it sit out for 10–15 minutes before serving to bring out the flavors.
- Freezing – Freezing isn’t recommended for this dip, as the texture can change once it thaws.
FAQs
Can I make this dip ahead of time?
Yes! This dip can be made a day in advance. Just cover it tightly and store it in the refrigerator until you’re ready to serve. Give it a quick stir before serving.
Can I use canned pumpkin?
Definitely. Canned pumpkin works well here, as long as you use plain pumpkin puree and not pumpkin pie filling.
What other herbs can I use?
Fresh thyme adds a great flavor, but you can also try a small amount of rosemary or sage for an extra touch of warmth.
Other Recipes You’ll Enjoy
If you like this Pumpkin Whipped Feta Dip, here are a few other savory recipes on the blog to try:
- Hummus Charcuterie Board With A Latin Twist – A beautiful spread featuring classic hummus
- Mediterranean Seared Salmon with Lemon Orzo – A fresh and light dish with seared salmon, zesty lemon orzo, and Mediterranean flavors.
If you make this Pumpkin Whipped Feta Dip, I’d love to hear how it turns out! Leave a comment or recipe rating, and if you snap a photo, don’t forget to tag me on Instagram.
I always enjoy seeing how these recipes come to life in your kitchen!
Pumpkin Whipped Feta Dip
Equipment
- 1 Food Processor or Blender
- 1 Spatula
- 1 Measuring Cups and Spoons
- 1 Serving Bowl
- 1 Spoon (Optional)
Ingredients
- 8 ounces block of sheep’s milk feta drained and roughly chopped
- ⅓ cup full-fat yogurt Greek or regular
- 1 cup pumpkin puree adjusted for stronger flavor
- 1 tbsp extra-virgin olive oil plus more for garnish
- 3 tbsp honey or maple syrup plus extra for drizzling
- ¼ tsp ground cinnamon
- Freshly ground black pepper to taste
Toppings:
- 2 tbsp chopped pecans or walnuts optional
- Fresh rosemary or thyme for garnish (optional)
Instructions
- In a food processor, combine the chopped feta and yogurt. Blend until smooth, or blend less for a chunkier texture.
- Add pumpkin puree, extra-virgin olive oil, honey or maple syrup, cinnamon, and black pepper. Blend until combined.
- Taste and adjust sweetness or spice if needed.
- Transfer to a serving bowl, drizzle with extra olive oil, and garnish with herbs if desired. Serve with pita chips or veggies.
Notes
Top Tips for Pumpkin Whipped Feta Dip
- Use Sheep’s Milk Feta for Creaminess: Using a block of sheep’s milk feta adds a smoother, creamier texture to the dip.
- Choose Extra-Virgin Olive Oil: For the best flavor, use high-quality extra-virgin olive oil, both in the dip and for the drizzle on top.
- Adjust Sweetness and Spice: Feel free to add a little more honey or a pinch of nutmeg for a warmer, slightly sweeter flavor.
- Make Ahead: This dip can be prepared a day in advance. Just cover and refrigerate, then bring it to room temperature before serving for the best texture.
