Description
This Creamy Pumpkin Whipped Feta Dip combines the richness of creamy feta cheese with the subtle sweetness and warmth of pumpkin puree and spices. Perfectly balanced with Greek yogurt and olive oil, this smooth and flavorful dip is ideal for serving with pita chips or fresh vegetable crudités, making it a delightful appetizer or snack during fall or holiday gatherings.
Ingredients
Scale
Main Ingredients
- 1 cup canned pumpkin puree
- 8 oz (225 g) feta cheese, crumbled
- 1/2 cup Greek yogurt
- 2 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
For Garnish and Serving
- Fresh parsley or dill, chopped, for garnish
- Red pepper flakes, to garnish (optional)
- Pita chips or vegetable crudités, for serving
Instructions
- Blend Feta Cheese: Begin by placing the crumbled feta cheese into a food processor or blender. Pulse until the feta becomes smooth and creamy, forming the base texture for the dip.
- Add Greek Yogurt: Add the Greek yogurt to the blended feta and blend again until thoroughly combined, creating a creamy and cohesive mixture.
- Incorporate Remaining Ingredients: Add the canned pumpkin puree, olive oil, lemon juice, honey, garlic powder, ground cinnamon, ground nutmeg, salt, and pepper into the blender. Blend the mixture until silky smooth and well integrated.
- Adjust Seasoning: Taste the mixture and adjust the seasoning as needed by adding more salt, pepper, or honey according to your preference to balance the flavors.
- Transfer and Drizzle: Transfer the dip into a serving bowl and drizzle the top with a little olive oil to add richness and a shiny finish.
- Garnish: Garnish the dip with freshly chopped parsley or dill and sprinkle red pepper flakes if you want to add a touch of heat.
- Serve: Serve the dip immediately with pita chips or vegetable crudités. Alternatively, chill the dip in the refrigerator for about 30 minutes if you prefer it cold.
Notes
- This dip can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan version, substitute feta cheese and Greek yogurt with plant-based alternatives.
- Adjust the amount of spices and honey based on your taste preferences.
- If the dip is too thick, add a small amount of olive oil or water to achieve desired consistency.
- Serve with a variety of dippers such as crackers, breadsticks, or fresh vegetables.
