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Pumpkin Whipped Feta Dip

An easy, creamy dip with cozy fall flavors, perfect for Thanksgiving and Friendsgiving gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: American, Thanksgiving
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block feta cheese (about 8 ounces) Pick a block of feta, not pre-crumbled for smoother texture.
  • 4 ounces cream cheese Room temperature, microwave for 20 seconds if cold.
  • 1 cup pumpkin puree Use plain pumpkin puree, not pre-sweetened pie filling.
  • 2 tablespoons olive oil For blending and adjusting dip consistency.
  • 1 tablespoon honey Can substitute with maple syrup.
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt and pepper To taste.
  • 1 squeeze lemon Optional, for extra tang.

Method
 

Preparation
  1. Toss feta, cream cheese, and pumpkin puree into your blender or food processor.
  2. Blend until smooth and fluffy. If it struggles, stop and poke it down, adding a splash of olive oil if necessary.
  3. Add honey, cinnamon, salt, and pepper. Blend again. Taste and adjust consistency with more oil or a bit of water if too thick.
  4. Scoop into a serving bowl and drizzle with olive oil. Optionally, sprinkle with pumpkin seeds or more cinnamon.
  5. For a fancy touch, swirl in honey at the end.

Notes

The dip gets tastier after a few hours in the fridge, stir before serving. It can be made with sweet potato or butternut squash puree if pumpkin is unavailable. Not recommended for freezing as it may turn grainy.