This pumpkin whipped feta dip is salty, creamy, and lightly sweet, and it comes together in about 15 minutes. Feta and cream cheese are whipped until fluffy, then blended with pumpkin puree, a little garlic, and smoked paprika. A drizzle of honey, toasted walnuts, and fresh thyme go on top right before serving.
It is an easy Thanksgiving appetizer because nothing needs the oven or the stove, except a quick skillet toast for the walnuts. The dip also holds in the fridge for a few days, so it is one less thing to do on the day. If you are building a holiday spread, it sits well next to a charcuterie board and a warm bite like these mini cranberry brie bites.
Why you will like this fall dip
- No baking. Everything goes in the food processor. Only the walnuts need a pan.
- Make ahead friendly. The dip keeps up to 4 days in the fridge. Add the toppings just before serving.
- Sweet and salty. Tangy feta, mild pumpkin, and honey keep it from tasting like pie.
- Works with what you have. Serve it with crostini, pita chips, crackers, or raw vegetables.
Ingredients for pumpkin whipped feta dip
- 8 oz block feta, drained. Buy a block packed in brine. Pre-crumbled feta is drier and stays grainy.
- 4 oz cream cheese, softened. It makes the dip smooth and mellows the feta.
- 1/2 cup pumpkin puree. Plain canned pumpkin, not pumpkin pie filling.
- 1 tablespoon olive oil and 1 tablespoon lemon juice. They loosen the dip and brighten it.
- 1 small garlic clove and 1/4 teaspoon smoked paprika. Pinch of black pepper too. The feta is salty, so you rarely need extra salt.
- To top: 2 tablespoons honey, 1/4 cup chopped walnuts, 1 teaspoon fresh thyme leaves, and a few pepitas if you like.
- To serve: baguette slices, pita chips, crackers, or cucumber and carrot sticks.
How to make pumpkin whipped feta dip
Step 1: Toast the walnuts
Toast the chopped walnuts in a dry skillet over medium heat for about 4 to 5 minutes, stirring often, until they smell nutty. Move them to a plate so they do not keep cooking.
Step 2: Whip the feta
Add the drained feta, cream cheese, olive oil, and lemon juice to a food processor. Blend for 2 to 3 minutes, scraping down the sides once or twice, until the mixture is fluffy and completely smooth.
Step 3: Add the pumpkin
Add the pumpkin puree, garlic, smoked paprika, and pepper. Blend for another 30 seconds. Taste it and add a small squeeze of lemon if it needs more brightness.
Step 4: Top and serve
Spoon the dip into a shallow bowl and use the back of the spoon to make a swirl. Drizzle with honey, then add the walnuts, thyme, and pepitas. Serve right away with crostini or pita chips.
Tips for the best whipped feta
- Pat the feta dry with a paper towel. Extra brine makes the dip watery.
- Let the cream cheese soften first. Cold cream cheese leaves small lumps.
- Do not stop blending too early. The full 2 to 3 minutes is what makes it fluffy.
- Use plain pumpkin puree only. Pie filling adds sugar and spices that fight the feta.
- Add the honey and walnuts last so the dip stays pretty and the nuts stay crunchy.
Variations
- Hot honey. Swap the honey for hot honey for a sweet and spicy finish.
- Crostini. Brush baguette slices with olive oil and bake at 400°F for 8 to 10 minutes, until golden.
- Pecans or pistachios. Use either one instead of walnuts.
- Lighter version. Replace the cream cheese with plain Greek yogurt for a tangier, thinner dip.
Storage and make-ahead
Store the plain dip in an airtight container in the fridge for up to 4 days. Stir it before serving, and add the honey, walnuts, and thyme right before it goes on the table. I do not recommend freezing it, because the texture turns grainy once thawed.
Frequently asked questions
Can I use pumpkin pie filling?
No. Pie filling is sweetened and spiced, which makes the dip taste like dessert. Use plain pumpkin puree.
Can I make pumpkin whipped feta dip without a food processor?
A high-speed blender works if you add the olive oil and lemon first. With a hand mixer the dip stays slightly less smooth, but it is still good.
How far ahead can I make it?
Up to 4 days ahead. Keep the toppings separate and add them just before serving.
What should I serve with it?
Baguette crostini, pita chips, crackers, and raw vegetables like cucumber, carrot, and bell pepper all work well.
More Thanksgiving appetizers to serve with it
For something sweet and savory on the same table, try pumpkin-shaped baked brie or honey feta sweet potato rounds.
Pumpkin Whipped Feta Dip
Ingredients
- 8 oz block feta cheese drained and patted dry
- 4 oz cream cheese softened
- 1/2 cup pumpkin puree plain, not pumpkin pie filling
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic small
- 1/4 teaspoon smoked paprika
- 1 pinch black pepper
For topping
- 2 tablespoons honey
- 1/4 cup walnuts chopped
- 1 teaspoon fresh thyme leaves
- pepitas optional
To serve
- baguette slices, pita chips, crackers, or raw vegetables
Method
- Toast the chopped walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until they smell nutty. Move them to a plate so they stop cooking.
- Add the drained feta, cream cheese, olive oil, and lemon juice to a food processor. Blend for 2 to 3 minutes, scraping down the sides once or twice, until fluffy and completely smooth.
- Add the pumpkin puree, garlic, smoked paprika, and pepper. Blend for another 30 seconds. Taste and add a small squeeze of lemon if it needs more brightness.
- Spoon the dip into a shallow bowl and swirl the top with the back of a spoon. Drizzle with honey, then add the walnuts, thyme, and pepitas. Serve with crostini or pita chips.
Notes
- Pat the feta dry and use a block packed in brine. Pre-crumbled feta stays grainy.
- Use plain pumpkin puree only, not pie filling.
- Store the plain dip in an airtight container in the fridge for up to 4 days. Add the toppings just before serving. Do not freeze.