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Pumpkin Whipped Feta Dip

Creamy Pumpkin Whipped Feta Dip for Cozy Fall Gatherings

Delight in this Pumpkin Whipped Feta Dip, a quick and nutritious appetizer perfect for fall gatherings.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 8 oz Feta Cheese Use block feta stored in brine for best results.
  • 1 cup Plain Greek Yogurt Opt for full-fat for richer flavor.
  • 1 cup Canned Pumpkin Puree Use unsweetened puree for natural sweetness.
  • 2 tbsp Honey Adjust to taste; can substitute with maple syrup.
  • 1 tsp Dried Thyme Fresh thyme can elevate the flavor.
  • 1 tsp Black Pepper Freshly cracked enhances taste.
For the Topping
  • 1/4 cup Chopped Walnuts Use raw or toasted for extra flavor.
  • 1 tbsp Extra Honey Drizzle Enhances sweetness when serving.
For Serving
  • 1 loaf Crusty Toasted Bread or Crackers Options like sourdough or baguette work well.

Equipment

  • Food Processor

Method
 

Preparation Steps
  1. In a food processor, combine the block feta cheese and plain Greek yogurt. Pulse until smooth and creamy, about 1-2 minutes.
  2. Add the canned pumpkin puree, honey, dried thyme, and freshly cracked black pepper. Blend until combined, another 1-2 minutes.
  3. Transfer the mixture into a serving bowl, cover tightly, and refrigerate for 30-60 minutes to allow flavors to meld.
  4. Garnish with chopped walnuts and a drizzle of honey before serving.
  5. Serve with crusty toasted bread or crackers arranged on a platter.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 1000IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Thaw in the fridge before serving.

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