Pumpkin Whipped Feta Dip
This pumpkin whipped feta is paired with honey, walnuts, and fresh thyme. The recipe can be made in advance, with an option to serve as crostini. It’s a delicious and easy-to-make appetizer that your guests will love!
Over the summer I posted a whipped feta with roasted strawberries that went viral on the Internet (we’re talking almost 4 million views on TikTok and Instagram!!!), so I knew it was the perfect time to post a fall version. Enter: this pumpkin whipped feta dip!
This recipe takes all the yummy goodness of whipped feta, with the added touch (and nutrition benefits) of seasonal pumpkin. Honey, thyme, and walnuts add to this beautiful combination of sweet and savoury flavours.
Plus, it has a beautiful orange colour that is perfect for this time of the year 😉
This recipe is meant to be enjoyed as an appetizer, but feel free to also have it as a snack, as a spread on sandwiches/wraps, etc. I hope you (and your guests) love it!!
Want more appetizer ideas? Check out my roundup of 10+ easy appetizer recipes for more inspiration!
Ingredients Needed
All you need to make this recipe are 6 simple ingredients:
- feta cheese
- plain greek yogurt
- canned pumpkin puree
- honey
- fresh thyme
- raw walnuts
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
What To Serve With Pumpkin Whipped Feta
- For toppings – I LOVED the flavour combo of walnuts, thyme, and honey to accompany the savoury whipped feta. I used fresh thyme because it’s extra pretty, but you can use dried thyme as well 🙂
- For serving – I recommend spreading the dip over toasted, crusty bread or some yummy crackers. If you’re gluten-free, be sure to use your favourite gluten-free crackers (linked my favourites).
- You can also serve this dip with crunchy, raw veggies!
Tips For Making This Recipe
- If you’re making this recipe for a party, you can make the pumpkin whipped feta in advance (I’d say up to a day before!) Prepare the bread/dipping vehicles and add any toppings right before serving for optimal freshness.
- Be sure to chill the dip at least 30-60 minutes before serving. This will help to firm up the dip!
- You can serve this recipe as a dip (as pictured) OR you can serve it as crostini! If you’d prefer making crostini, simply slice up a baguette, toast the bread in the oven, spread whipped feta on each slice, and top with walnuts, fresh thyme, and a drizzle of honey.
- Leftovers will keep for a few days in an airtight container in the fridge. It tastes great spread onto a sandwich or enjoyed as a snack 😉
My Go-To Food Processor
Large Food Processor
This is my go-to large food processor from Cuisinart and the one I used to make this whipped feta recipe. It’s a super quick and powerful way to create things like energy balls, sauces, shredded cheese, veggies, and more!
Pumpkin Nutrition Benefits
We may associate pumpkin with halloween festivities and sugary pumpkin spice lattes, but did you know that pure pumpkin is actually super nutritious?!
Pumpkin is an incredible source of vitamin A, with 1 cup of cooked pumpkin providing 245% of your daily needs!
Pumpkin is also a good source of other micronutrients, like vitamin C, E, B2 (riboflavin), potassium, copper, manganese, and iron.
In addition to its rich micronutrient content, pumpkin also is a good source of dietary fibre – 1 cup cooked provides 3 grams.
With its vibrant orange colour, pumpkin is rich in carotenoids (e.g. beta-carotene), which act as antioxidants and help to prevent cellular damage.
More Easy Appetizer Recipes
- Whipped Feta With Balsamic Roasted Strawberries
- Whipped Goat Cheese Crostini With Prunes
- Savoury Goat Cheese Stuffed Dates
- Baked Feta With Tomatoes & Peppers
- Healthy Roasted Vegetable Dips: 3 Ways
Did you give this Pumpkin Whipped Feta Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Pumpkin Whipped Feta Dip
Ingredients
Whipped Feta:
- Approx. 8 oz feta cheese (around 220 grams)
- 1/2 cup plain greek yogurt (use a higher fat option for less tartness) (benefits of Greek yogurt)
- 1 cup canned pumpkin puree (unsweetened)
- 1 Tbsp honey (or more, to desired sweetness)
Toppings:
- Fresh thyme (can use dried, if needed)
- Chopped walnuts (raw or toasted)
- Extra honey drizzle
Serve With:
- Crusty bread (like sourdough or baguette) (toasted)
- Crackers
- Raw veggies
Instructions
- Make whipped feta by adding the feta cheese and greek yogurt to a food processor. Blend ingredients together for a few minutes until smooth, scraping down with a spatula as needed.
- Add pumpkin puree and honey to the food processor. Blend again until all ingredients are combined.
- Transfer whipped feta to the fridge and chill (covered) for 30-60 minutes.
- When you're ready to serve this recipe, transfer the whipped feta to a large bowl. Garnish with a handful of chopped walnuts, a sprinkle of fresh thyme, and an extra drizzle of honey.
- Serve with crusty/toasted bread, crackers, or raw veggies for dipping. Enjoy!
Notes
- If you’re making this recipe for a party, you can make the pumpkin whipped feta in advance (I’d say up to a day before!) Prepare the bread/dipping vehicles and add any toppings right before serving for optimal freshness.
- Be sure to chill the dip at least 30-60 minutes before serving. This will help to firm up the dip!
- You can serve this recipe as a dip (as pictured) OR you can serve it as crostini! If you’d prefer making crostini, simply slice up a baguette, toast the bread in the oven, spread whipped feta on each slice, and top with walnuts, fresh thyme, and a drizzle of honey.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
Pin it for later:
26 Comments on “Pumpkin Whipped Feta Dip”
Loved this dip! When serving don’t be stingy with the honey though – it goes great with the dip. 🙂
Thank you so much for sharing your experience, Comi! I’m so happy to hear you enjoyed this one. And I agree with being generous with the extra honey haha 😉
My husband is allergic to honey. Should I use maple syrup or agave in place of the honey?
Hi Andrea! I haven’t personally tried this with either sweetener, so I can’t guarantee that the flavour will be as good of a pairing!! I think a darker coloured agave would have the most similar flavour to honey if you want to try that though 🙂
Hi there!
For those allergic to nuts, what would you recommend as an alternative? Thanks!
Hi Laura! Great question! Feel free to omit the walnuts completely. Alternatively, you could swap them with some pumpkin seeds if that works for you! They’re not a super integral part to the recipe 🙂
What kind of feta did you use?
Hi Bonnie! I just used regular feta – I usually purchase the kind that’s in a block, stored in liquid, from my local Whole Foods :). No particular brand name!
do you think you could sub goat cheese for the feta??
Hi Deborah! I haven’t personally tried the flavour profile, but from a cooking perspective yes it will 100% work! I’ve done whipped goat cheese recipes before and it’s just as delicious 🙂
What veggies would compliment this dip?
Hi Bridget! Great question! While I personally LOVE this one with fresh, crusty bread or crackers haha, I think it would go great with raw bell peppers or carrots! I hope that helps 🙂
I’ve followed the recipe but the taste is very tart. The flavor of yougury and feta standout too much. What can I add to make the dip taste better?
Hi Laura! Sorry you feel that it’s too tart – I would add more honey to balance it out! I hope that helps 🙂
I’m sorry to say that I didn’t like this at all. The raw pumpkin purée was really jarring to me and wasn’t appealing to eat. I dumped the whole batch, and was sad that I wasted a perfectly good block of feta.
I’m really sorry to hear that you didn’t enjoy this one, Lauren! I hate to have any foods go to waste or to have someone not enjoy my recipes – it’s never my intention. It’s a really popular recipe with my readers and I’ve seen so many people make it on social media (my husband and I loved it too!), but I guess it comes down to personal preference and it isn’t for everyone. My apologies again.
Thank you for this recipe as it’s very creative and fun! I didn’t quite like it as it was but was able to tweak it to make it better. I used a whole can of pumpkin purée because I also added a small thing of goat cheese to it and extra honey helps. The fresh thyme really brings it all together! I imagine this would be better with sweet potato so I’m excited to play with it further in the future.
Hi Alexandra! Thank you for sharing your experience. I’m so happy you were able to tweak this one to your liking!! I’m curious how it would taste with sweet potato – butternut squash would work too!!
Unfortunately this was a recipe that was TOO TART. Inedible. Strong taste of feta and yogurt. No matter how much honey you put. Had to throw the whole thing away.
Hi Jane! I’m so sorry to hear you didn’t enjoy this one. I feel terribly that you had to throw it away! That is never my intention. This recipe appears to be a divisive one – my husband + I loved it and have had SO many people make it on social media who enjoyed it too, but I guess it simply isn’t for everyone!
I wonder if the tartness may be due to the type of yogurt you used? I personally use a fuller fat one, which I find to be less tart than a non-fat version.
Made this recipe for my book club and it was inedible. It’s really tart and the texture is funny, and I’m a huge feta fan! My friends tried it with more honey, but still didn’t help.
I’m so sorry to hear that, Stephanie. I’m not sure why so many people are both loving and hating this recipe (it’s been so popular on social media, but not in this comment section) – I guess it really comes down to personal taste preferences :(. Did you try it with the added thyme and walnuts too? I personally found that all the flavours worked really well together – I would never share something that I found inedible and I’m really sorry again that you didn’t enjoy this one.
I didn’t like this recipe. Decided to make it because of the many positive reviews! I’d suggest making half the recipe just in case! Was worth a try, but no thanks
Hi Nicole! I’m so sorry to hear that you didn’t enjoy it, but appreciate the kind way you left this review. This really seems to be a love it or hate it recipe – I’m having a hard time figuring out if something is wrong with it, or if it just comes down to personal preference!! I hate to share something that people don’t enjoy – that’s never ever my intention.
If you are open to other whipped feta dips, I have one with balsamic roasted strawberries that is truly one of the most popular recipes on my blog. Perhaps it would be more in line with your tastes 🙂
It was super easy to make and held up very well as leftovers. If you want to use the whole can of pumpkin (which I did), budget for making 1.5 of the recipe. I didn’t have a food processor but my regular blender worked fine. I think leaving it in the fridge for an hour is crucial, and maybe even have it sitting on some ice to keep it firmer
No one is asking, but would def recommend it on some prosciutto pizza the next day…
Hi! Thank you so much for taking the time to leave a review! I’m so happy to hear that you enjoyed this one. This sounds fabulous on prosciutto pizza haha – such a great way to use up leftovers :)!!