This Pumpkin Whipped Feta, topped with honey, walnuts, and fresh thyme, is an easy, make-ahead appetizer that will impress your guests! It’s creamy, savory, and lightly sweetened, making it perfect for serving as crostini. Whether for a casual gathering or a special occasion, this crowd-pleaser will leave everyone asking for more.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients:
- Whipped Feta:
- 8 oz block of feta cheese (drained, about 220 grams)
- 1/4 cup plain Greek yogurt (choose higher fat for less tartness)
- 1 cup unsweetened canned pumpkin puree
- 1-2 Tbsp honey (plus more for serving)
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- Freshly cracked black pepper
- Toppings:
- Fresh thyme (or dried if needed)
- Chopped walnuts (optional, raw or toasted)
- Extra honey for drizzling
- Serve with:
- Toasted crusty bread (like sourdough or baguette)
- Crackers
Instructions:
- In a food processor, blend feta cheese and Greek yogurt until smooth, scraping down the sides as needed.
- Add pumpkin puree, honey, thyme, and a few cracks of black pepper. Blend until fully combined.
- Transfer the whipped feta to a covered bowl and chill in the fridge for 30-60 minutes to firm up.
- When ready to serve, place the whipped feta in a serving dish. Garnish with walnuts, a sprinkle of fresh thyme, an extra drizzle of honey, and black pepper.
- Serve with toasted bread or crackers and enjoy!
Notes:
- For best results, use feta stored in brine rather than crumbles, as crumbles may affect the texture. Traditional sheep’s milk feta offers a sharper flavor than cow’s milk feta.
- If you prefer a sweeter taste, feel free to add more honey, either during preparation or when serving.
- Be sure to chill the dip before serving for the perfect creamy yet firm consistency.
- Fresh thyme really enhances the flavors, so don’t skip it if possible!
- This dip pairs wonderfully with toasted bread, so be sure to serve it alongside for the full flavor experience.