Enjoy the rich, creamy goodness of this Pumpkin Whipped Feta Dip, a perfect blend of savory feta cheese and sweet pumpkin purée. Enhance the taste with warm fall spices like cinnamon, nutmeg, and paprika for an irresistible seasonal appetizer. Serve this easy pumpkin dip with crostini, fresh veggies, or flatbreads, for a crowd-pleasing snack. Impress guests with a quick and simple recipe that’s perfect for holiday gatherings, game days, or everyday snacking.
If you love feta cheese, i recommend making my Roasted Beet and Feta Pasta for a colorful and delicious dinner idea. Take a look as some other dip recipes like my Sweet Potato Hummus, Spinach Artichoke Dip Without Mayo and Buffalo Chicken Dip (with canned chicken).
Ingredients
Find below the list of ingredients to make Pumpkin Whipped Feta Dip.
- Feta Cheese
- Greek Yogurt
- Pure Pumpkin Puree
- Maple Syrup
- Salt
- Ground Nutmeg
- Ground Cinnamon
See recipe card for quantities.
Equipment for Whipped Feta
Use a food processor or high-speed blender to achieve the smoothest, creamiest texture. Blend feta with a bit of liquid, such as olive oil or yogurt, to create a light and airy consistency. Try a stand mixer or hand mixer with a whisk attachment for a slightly thicker dip. Opt for an immersion blender in a deep bowl if you prefer a chunkier texture. Experiment with different appliances to find the perfect method for your whipped feta dip!
Instructions
- Combine the drained feta, Greek yogurt, maple syrup, and the pumpkin puree in the bowl of your food processor.
- Add the cinnamon, nutmeg, and salt to the wet ingredients in the food processor.
- Secure the lid on the food processor. Blend the Pumpkin Whipped Feta Dip until almost smooth. Use a rubber spatula to scrape down the sides as needed.
- Keep blending until the mixture is smooth and airy. Transfer to a serving bowl and garnish with your choice of chopped nuts, crumbles feta, and/or freshly chopped parsley.
Substitutions
- Feta cheese → Use goat cheese for a milder, creamier texture or ricotta for a lighter, slightly sweet flavor.
- Pumpkin purée → Replace with butternut squash purée or sweet potato purée for a similar sweetness and texture. Make sure that any puree substitution is thick, and not runny, because this will change the texture of the pumpkin whipped feta dip.
- Warm spices (cinnamon, nutmeg, paprika) → Try cumin for an earthy twist or smoked paprika for added depth
Storage
Store Pumpkin Whipped Feta Dip in an airtight container to keep it fresh and creamy. Refrigerate at or below 40°F (4°C) and consume within 3 to 5 days for the best flavor and texture. Let it sit at room temperature for 10 minutes and stir before serving for an ultra-creamy texture. Avoid freezing, as it can cause the dip to become grainy. Follow these storage tips to keep your dip fresh, delicious, and ready to serve!
Recipe
Pumpkin Whipped Feta Dip
Ingredients
Whipped Feta Dip Ingredients
- 250 grams Feta Cheese Block about 2 cups
- ⅓ cup Greek Yogurt
- 1 cup Pure Pumpkin Puree not pumpkin pie filling
- 2 tablespoon Maple Syrup or liquid honey
- ½ teaspoon Salt
- ¼ teaspoon Ground Cinnamon
- ⅛ teaspoon Ground Nutmeg
Topping Ingredients
- ¼ cup Pecan Pieces
- 2 tablespoon Fresh Parsley roughly chopped
- ¼ cup Crumbled Feta drained if needed
Instructions
- Combine the drained feta, Greek yogurt, maple syrup, and the pumpkin puree in the bowl of your food processor.250 grams Feta Cheese Block, ⅓ cup Greek Yogurt, 1 cup Pure Pumpkin Puree, 2 tablespoon Maple Syrup
- Add the cinnamon, nutmeg, and salt to the wet ingredients in the food processor.½ teaspoon Salt, ⅛ teaspoon Ground Nutmeg, ¼ teaspoon Ground Cinnamon
- Secure the lid on the food processor. Blend the Pumpkin Whipped Feta Dip until almost smooth. Use a rubber spatula to scrape down the sides as needed.
- Keep blending until the mixture is smooth and airy. Transfer to a serving bowl and garnish with your choice of chopped nuts, crumbles feta, and/or freshly chopped parsley.¼ cup Pecan Pieces, ¼ cup Crumbled Feta, 2 tablespoon Fresh Parsley
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