Description

Looking for an appetizer that’s festive, flavorful, and almost too pretty to eat? This whipped feta and pumpkin dip is the answer. Creamy, slightly tangy, and kissed with honey, thyme, and walnuts, it’s the perfect starter for fall gatherings. The best part? You can make it ahead, chill it, and bring it out right before guests arrive—less stress, more “wow” factor.

Ingredients

Scale

For the Dip:

1 block feta cheese (about 8 oz / 220g), drained from brine
¼ cup plain Greek yogurt (choose full-fat for less tang)
1 cup unsweetened canned pumpkin puree
1–2 tablespoons honey (adjust sweetness to taste)
1 teaspoon dried thyme (or 2 teaspoons fresh)
Freshly cracked black pepper

For Topping:

A few sprigs of fresh thyme (or dried, in a pinch)
Chopped walnuts (raw or toasted, optional but recommended)
Extra drizzle of honey

To Serve:

Toasted sourdough or baguette slices
Your favorite crackers

Instructions

Blend the Base
- Pop the feta and Greek yogurt into a food processor. Blend until creamy and smooth, scraping down the sides once or twice to catch every bit.
Add the Pumpkin Flavor
- Spoon in the pumpkin puree, drizzle in the honey, sprinkle in thyme, and add a few turns of black pepper. Blend again until everything comes together into a silky orange dip.
Chill It Down
- Transfer the mixture into a bowl, cover, and refrigerate for 30–60 minutes. This resting period firms it up and gives the flavors time to mingle.
Garnish and Serve
- When it’s party time, spoon the dip into a serving dish. Top with a scatter of walnuts, a sprig or two of thyme, an extra drizzle of honey, and a final crack of pepper. Pair with bread or crackers for dipping and watch it disappear.

Notes

Helpful Notes & Tips

Balance is key. The Greek yogurt keeps the salty feta in check. Using less yogurt (compared to earlier versions of this recipe) avoids too much tanginess.
Use block feta in brine. Skip the crumbles—they don’t blend as smoothly and may give you a grainy dip.
Sheep’s milk feta is best. It’s sharper and more flavorful than cow’s milk versions.
Customize the sweetness. Add more honey if you like a sweeter dip, or drizzle extra over the top instead.
Don’t skip chilling. It’s essential for getting the right consistency—otherwise, the dip will be too loose.
Herbs matter. Fresh thyme really ties everything together. Walnuts add crunch, but thyme is non-negotiable for flavor.

Serving Ideas

Classic Dip: Serve as-is with bread or crackers.
Crostini Style: Spread onto toasted baguette slices, then top with honey, walnuts, and thyme for a bite-sized appetizer.
Party Prep: Make the dip up to a day ahead and garnish just before serving.

Leftovers

Keep any extras in an airtight container in the fridge for up to 3 days. Spread on sandwiches, enjoy with veggies, or sneak a spoonful as a quick snack—you won’t regret it.