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Bowl of pumpkin whipped feta dip topped with honey, walnuts and thyme, served with baguette crostini and pita chips

Pumpkin Whipped Feta Dip

A creamy no-bake dip of whipped feta, cream cheese, and pumpkin puree, topped with honey, toasted walnuts, and fresh thyme.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

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.
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