Pumpkin Whipped Feta Dip

Creamy, sweet, and tangy — this Pumpkin Whipped Feta Dip blends feta cheese, pumpkin puree, and a touch of honey for the perfect fall appetizer. Quick to make and full of cozy holiday flavor, it’s delicious with crackers, pita chips, or fresh veggies!

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Course: Appetizer

Cuisine: American

Keyword: Pumpkin Whipped Feta Dip

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 160kcal

Ingredients

8 oz feta cheese block, room temperature
¼ cup plain Greek yogurt
1 cup pumpkin puree
2 tablespoons honey or maple syrup
1 tablespoon olive oil
Salt and pepper to taste
4 –5 sage leaves
½ tablespoon butter
1 teaspoon thyme chopped (for garnish)
1 pinch black pepper optional

Instructions

Step 1: Brown the sage.

In a small skillet, melt the butter and olive oil over medium heat. Add the sage leaves and cook until they’re slightly crispy and fragrant (about 1–2 minutes). Set aside a few leaves for garnish.

Step 2: Blend the base.

Add the feta cheese, Greek yogurt, and pumpkin puree to your food processor. Blend until creamy and smooth.

Step 3: Sweeten it up.

Drizzle in the honey (or maple syrup), and blend again until everything is combined. Scrape down the sides to make sure it’s evenly mixed.

Step 4: Season.

Add salt, pepper, and a sprinkle of thyme. Pulse once or twice.

Step 5: Add the sage flavor.

Pour in the warm butter and olive oil mixture (with the cooked sage) and blend one last time until fluffy and silky.

Step 6: Serve.

Spoon into a bowl, drizzle with a touch of olive oil or honey, and top with crispy sage leaves and a sprinkle of black pepper.

Notes

Make sure to use real feta (not feta crumbles in brine) for the creamiest result.
You can double this recipe easily for larger gatherings.
A small drizzle of chili oil on top makes it holiday-party fancy!

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