Pumpkin Whipped Feta Honey (Print-Friendly Recipe)
Creamy pumpkin feta spread, drizzled with honey, topped with walnuts and thyme for a flavorful appetizer.
# Ingredients List:
→ Whipped Feta Base
01 -
8 ounces block feta cheese, drained from brine
02 -
1/4 cup plain Greek yogurt, preferably full-fat
03 -
1 cup canned unsweetened pumpkin puree
04 -
1 to 2 tablespoons honey, plus extra for serving
05 -
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
06 -
Freshly cracked black pepper
→ Toppings
07 -
Fresh thyme leaves or dried thyme
08 -
Chopped walnuts, raw or toasted (optional)
09 -
Additional honey, for drizzling
→ To Serve
10 -
Crusty toasted bread such as sourdough or baguette
11 -
Crackers
# How to Make It:
01 -
Place feta cheese and Greek yogurt in a food processor. Blend for several minutes until smooth, scraping down the sides as needed.
02 -
Add pumpkin puree, 1 to 2 tablespoons honey, thyme, and freshly cracked black pepper to the processor. Blend until completely combined and smooth.
03 -
Transfer whipped feta mixture to a bowl, cover, and refrigerate for 30 to 60 minutes until slightly firm and chilled.
04 -
When ready to serve, transfer dip to a large bowl. Top with chopped walnuts, fresh thyme, and an extra drizzle of honey. Season with additional black pepper if desired.
05 -
Present dip with toasted crusty bread or crackers for dipping.
# Extra Information:
01 -
For a smoother texture, ensure feta cheese comes from a block stored in brine, not pre-crumbled. Use full-fat Greek yogurt for a creamier dip and less tartness. Chill the dip to achieve optimal consistency. Leftovers keep well in an airtight container in the refrigerator for several days and can be used as a sandwich spread.
02 -
To make crostini, toast sliced baguette, spread with whipped feta, then add toppings right before serving.