Pumpkin Whipped Feta
This Pumpkin Whipped Feta Dip is the perfect snack or starter for all of your autumn events! Made with feta, pumpkin, honey, and thyme.
Servings 6 as an appetizer
Calories 224kcal
Ingredients
- 8 oz Feta usually 1 standard block
- 4 oz Cream Cheese about 1/2 standard block
- 3/4 Cup Pumpkin Purée
- 2 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1/2 Tbsp Honey or more, to taste
- 1 Tsp Dried Thyme
- Fresh-Cracked Black Pepper to taste
Garnishes
- Pumpkin Seeds
- Rosemary
- Honey
Serve With (Recommended)
- Pita Chips
- Toast
Instructions
- Add the feta and cream cheese to a food processor, and process on high until smooth. Feta is crumbly, so try to process long enough so that there are as few crumbles as possible.
- Then, add in the pumpkin purée, olive oil, honey, salt, and spices. Blend on high until the dip is smooth and creamy. Taste, and adjust seasonings to your preference (i.e. if it's too tangy, add honey. If it tastes bland, add a pinch more salt).
- Garnish the dip with a drizzle of honey, fresh rosemary, and pumpkin seeds.
- Serve (preferably with pita chips) and enjoy!
Notes
- Feta is usually sold in 8 oz blocks, as is cream cheese. Be sure to check the label to see how much product it holds. You'll use a full 8 oz block of feta for this recipe, plus one half (4 oz) of a standard 8 oz cream cheese block.
- Store this dip in the fridge for up to 3-4 days.
Nutrition
Calories: 224kcal | Carbohydrates: 6g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 686mg | Potassium: 113mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5183IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 1mg
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)