Home » Recipes » Appetizers » Pumpkin Whipped Feta Dip
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4.48 from 67 votes
by Carrie Walderlast updated October 23, 2023
This post may contain affiliate links. Please see my disclosure policy.
This pumpkin whipped feta is paired with honey, walnuts, and fresh thyme. The recipe can be made in advance, with an option to serve as crostini. It’s a delicious and easy-to-make appetizer that your guests will love!
Over the summer I posted a whipped feta with roasted strawberries that went viral on the Internet (we’re talking almost 4 million views on TikTok and Instagram!!!), so I knew it was the perfect time to post a fall version. Enter: this pumpkin whipped feta dip!
This recipe takes all the yummy goodness of whipped feta, with the added touch (and nutrition benefits) of seasonal pumpkin. Honey, thyme, and walnuts add to this beautiful combination of sweet and savoury flavours.
Plus, it has a beautiful orange colour that is perfect for this time of the year 😉
This recipe is meant to be enjoyed as an appetizer, but feel free to also have it as a snack, as a spread on sandwiches/wraps, etc. I hope you (and your guests) love it!!
Want more appetizer ideas? Check out my roundup of 10+ easy appetizer recipes for more inspiration! Other fan-favourites for fall include these pear + brie salad skewers, these goat cheese stuffed mini peppers, and these goat cheese stuffed dates!
Ingredients Needed
All you need to make this recipe are 6 simple ingredients:
- feta cheese
- plain greek yogurt
- canned pumpkin puree
- honey
- thyme
- raw walnuts (optional)
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
What To Serve With Pumpkin Whipped Feta
- For toppings – I LOVED the flavour combo of walnuts, thyme, and honey to accompany the savoury whipped feta. I used fresh thyme because it’s extra pretty, but you can use dried thyme as well 🙂
- For serving – I recommend spreading the dip over toasted, crusty bread or some yummy crackers. If you’re gluten-free, be sure to use your favourite gluten-free crackers (linked my favourites).
- You can also serve this dip with crunchy, raw veggies!
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Tips For Making This Recipe
- If you’re making this recipe for a party, you can make the pumpkin whipped feta in advance (I’d say up to a day before!) Prepare the bread/dipping vehicles and add any toppings right before serving for optimal freshness.
- Be sure to chill the dip at least 30-60 minutes before serving. This will help to firm up the dip.
- You can serve this recipe as a dip (as pictured) OR you can serve it as crostini! If you’d prefer making crostini, simply slice up a baguette, toast the bread in the oven, spread whipped feta on each slice, and top with walnuts, fresh thyme, and a drizzle of honey.
- Leftovers will keep for a few days in an airtight container in the fridge. It tastes great spread onto a sandwich or enjoyed as a snack 😉
My Go-To Food Processor
Large Food Processor
This is my go-to large food processor from Cuisinart and the one I used to make this whipped feta recipe. It’s a super quick and powerful way to create things like energy balls, sauces, shredded cheese, veggies, and more!
Pumpkin Nutrition Benefits
We may associate pumpkin with halloween festivities and sugary pumpkin spice lattes, but did you know that pure pumpkin is actually super nutritious?!
Pumpkin is an incredible source ofvitamin A, with 1 cup of cooked pumpkin providing 245% of your daily needs!
Pumpkin is also a good source of other micronutrients, likevitamin C, E, B2 (riboflavin), potassium, copper, manganese,andiron.
In addition to its rich micronutrient content, pumpkin also is a good source ofdietary fibre– 1 cup cooked provides 3 grams.
With its vibrant orange colour, pumpkin is rich incarotenoids(e.g. beta-carotene), which act asantioxidantsand help to prevent cellular damage.
More Easy Appetizer Recipes
- Whipped Feta With Balsamic Roasted Strawberries
- Whipped Goat Cheese Crostini With Prunes
- Savoury Goat Cheese Stuffed Dates
- Healthy Roasted Vegetable Dips: 3 Ways
Did you give thisPumpkin Whipped Feta Recipea try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me onInstagramorPinterest– seeing your creations always makes my day. You can alsosubscribe to my email listto never miss a new recipe or nutrition education post!
Get the Recipe:Pumpkin Whipped Feta Dip
This pumpkin whipped feta is paired with honey, walnuts, and fresh thyme. The recipe can be made in advance, with an option to serve as crostini. It's a delicious and easy-to-make appetizer that your guests will love!
Prep Time: 15 minutes minutes
Chill: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Print Pin
4.48 from 67 votes
Leave a Review
Ingredients
Whipped Feta:
- Approx. 8 oz block of feta cheese, drained from brine (around 220 grams)
- 1/4 cup plain greek yogurt (use a higher fat option for less tartness) (benefits of Greek yogurt)
- 1 cup canned pumpkin puree (unsweetened)
- 1-2 Tbsp honey (plus more, to serve)
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- Black pepper (freshly cracked)
Toppings:
- Fresh thyme (can use dried, if needed)
- Chopped walnuts (optional; raw or toasted)
- Extra honey drizzle
Serve With:
- Crusty, toasted bread (like sourdough or baguette)
- Crackers
Instructions
Make whipped feta by adding the feta cheese and greek yogurt to a food processor. Blend ingredients together for a few minutes until smooth, scraping down with a spatula as needed.
Add pumpkin puree, 1 or 2 Tbsps of honey (depending on desired sweetness), thyme, and a few cracks of black pepper to the food processor. Blend again until all ingredients are combined.
Transfer whipped feta to the fridge and chill (covered) for 30-60 minutes. This is necessary to harden and chill the dip.
When you're ready to serve this recipe, transfer the whipped feta to a large bowl. Garnish with a handful of chopped walnuts (optional), a generous sprinkle of fresh thyme, an extra drizzle of honey, and more pepper.
Serve with crusty/toasted bread or crackers for dipping. Enjoy!
Notes
*SOME NOTES: This recipe has been a divided one among readers, with some people loving it and others not so much. I’ve retested it multiple times based on feedback, and I truly hope that these notes help you to create a dip that you enjoy as much as we do!
- I’ve lowered the amount of Greek yogurt from the original recipe by half to reduce the tartness. The yogurt is necessary to cut the saltiness of the feta (I’ve tried it without and it is much too salty).
- Please use a block of feta stored in brine, rather than feta crumbles. Crumbles are made with an anti-caking agent so that they don’t stick together – this could cause issues when trying to make a smooth dip. The liquid brinealso helps to protect the feta from air and therefore keeps it from going sour.
- I recommend using a traditional sheep’s milk feta, rather than one made from cow’s milk. Cow’s milk feta has a milder flavour, while sheep’s milk feta is much more sharp.
- If you like things sweeter, you are welcome to add an additional tablespoon of honey to the dip. Personally, I prefer adding the extra drizzle of honeywhen serving so that you get a bit of that honey flavour when you dip your bread in.
- Be sure to chill the dip in the fridge for at least 30-60 minutes before serving. This will help to firm up the dip to make it a better consistency. Otherwise, it will be too runny/soupy.
- While the walnuts are optional, I highly recommend the addition of fresh thyme. The herb really pulls the flavours together.
- This recipe is best served with toasted bread; it’s not meant to be eaten as a stand-alone. When tasting it, I recommend dipping some bread in there to see how the flavours pair together!
*SERVING TIPS:
- If you’re making this recipe for a party, you can make the pumpkin whipped feta in advance (I’d say up to a day before!) Prepare the bread/dipping vehicles and add any toppings right before serving for optimal freshness.
- You can serve this recipe as a dip (as pictured) OR you can serve it as crostini! If you’d prefer making crostini, simply slice up a baguette, toast the bread in the oven, spread whipped feta on each slice, and top with walnuts, fresh thyme, and a drizzle of honey.
*LEFTOVERS: Leftovers will keep for a few days in airtight containers in the fridge. They taste great spread onto a sandwich or enjoyed as a dip for a snack 😉
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Course: Appetizer
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: feta, pumpkin
Author: Carrie Walder
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Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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originally published November 8, 2021 — last updated October 23, 2023
60 comments Leave a Comment »
Leave a Comment & Rate this Recipe
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comi — Reply
Loved this dip! When serving don’t be stingy with the honey though – it goes great with the dip. 🙂-
Carrie Walder — Reply
Thank you so much for sharing your experience, Comi! I’m so happy to hear you enjoyed this one. And I agree with being generous with the extra honey haha 😉
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Andrea Anzlovar — Reply
My husband is allergic to honey. Should I use maple syrup or agave in place of the honey?-
Carrie Walder — Reply
Hi Andrea! I haven’t personally tried this with either sweetener, so I can’t guarantee that the flavour will be as good of a pairing!! I think a darker coloured agave would have the most similar flavour to honey if you want to try that though 🙂
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Laura — Reply
Hi there!
For those allergic to nuts, what would you recommend as an alternative? Thanks!-
Carrie Walder — Reply
Hi Laura! Great question! Feel free to omit the walnuts completely. Alternatively, you could swap them with some pumpkin seeds if that works for you! They’re not a super integral part to the recipe 🙂
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Bonnie — Reply
What kind of feta did you use?
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Carrie Walder — Reply
Hi Bonnie! I just used regular feta – I usually purchase the kind that’s in a block, stored in liquid, from my local Whole Foods :). No particular brand name!
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Deborah clark — Reply
do you think you could sub goat cheese for the feta??
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Carrie Walder — Reply
Hi Deborah! I haven’t personally tried the flavour profile, but from a cooking perspective yes it will 100% work! I’ve done whipped goat cheese recipes before and it’s just as delicious 🙂
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Bridget Parker — Reply
What veggies would compliment this dip?
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Carrie Walder — Reply
Hi Bridget! Great question! While I personally LOVE this one with fresh, crusty bread or crackers haha, I think it would go great with raw bell peppers or carrots! I hope that helps 🙂
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Laura — Reply
I’ve followed the recipe but the taste is very tart. The flavor of yougury and feta standout too much. What can I add to make the dip taste better?
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Carrie Walder — Reply
Hi Laura! Sorry you feel that it’s too tart – I would add more honey to balance it out! I hope that helps 🙂
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Lauren K — Reply
I’m sorry to say that I didn’t like this at all. The raw pumpkin purée was really jarring to me and wasn’t appealing to eat. I dumped the whole batch, and was sad that I wasted a perfectly good block of feta.-
Carrie Walder — Reply
I’m really sorry to hear that you didn’t enjoy this one, Lauren! I hate to have any foods go to waste or to have someone not enjoy my recipes – it’s never my intention. It’s a really popular recipe with my readers and I’ve seen so many people make it on social media (my husband and I loved it too!), but I guess it comes down to personal preference and it isn’t for everyone. My apologies again.
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Alexandra Ramirez — Reply
Thank you for this recipe as it’s very creative and fun! I didn’t quite like it as it was but was able to tweak it to make it better. I used a whole can of pumpkin purée because I also added a small thing of goat cheese to it and extra honey helps. The fresh thyme really brings it all together! I imagine this would be better with sweet potato so I’m excited to play with it further in the future.-
Carrie Walder — Reply
Hi Alexandra! Thank you for sharing your experience. I’m so happy you were able to tweak this one to your liking!! I’m curious how it would taste with sweet potato – butternut squash would work too!!
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Jane Bates — Reply
Unfortunately this was a recipe that was TOO TART. Inedible. Strong taste of feta and yogurt. No matter how much honey you put. Had to throw the whole thing away.-
Carrie Walder — Reply
Hi Jane! I’m so sorry to hear you didn’t enjoy this one. I feel terribly that you had to throw it away! That is never my intention. This recipe appears to be a divisive one – my husband + I loved it and have had SO many people make it on social media who enjoyed it too, but I guess it simply isn’t for everyone!
I wonder if the tartness may be due to the type of yogurt you used? I personally use a fuller fat one, which I find to be less tart than a non-fat version.
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Stephanie — Reply
Made this recipe for my book club and it was inedible. It’s really tart and the texture is funny, and I’m a huge feta fan! My friends tried it with more honey, but still didn’t help.-
Carrie Walder — Reply
I’m so sorry to hear that, Stephanie. I’m not sure why so many people are both loving and hating this recipe (it’s been so popular on social media, but not in this comment section) – I guess it really comes down to personal taste preferences :(. Did you try it with the added thyme and walnuts too? I personally found that all the flavours worked really well together – I would never share something that I found inedible and I’m really sorry again that you didn’t enjoy this one.
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Nicole — Reply
I didn’t like this recipe. Decided to make it because of the many positive reviews! I’d suggest making half the recipe just in case! Was worth a try, but no thanks-
Carrie Walder — Reply
Hi Nicole! I’m so sorry to hear that you didn’t enjoy it, but appreciate the kind way you left this review. This really seems to be a love it or hate it recipe – I’m having a hard time figuring out if something is wrong with it, or if it just comes down to personal preference!! I hate to share something that people don’t enjoy – that’s never ever my intention.
If you are open to other whipped feta dips, I have one with balsamic roasted strawberries that is truly one of the most popular recipes on my blog. Perhaps it would be more in line with your tastes 🙂
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Spillt User — Reply
It was super easy to make and held up very well as leftovers. If you want to use the whole can of pumpkin (which I did), budget for making 1.5 of the recipe. I didn’t have a food processor but my regular blender worked fine. I think leaving it in the fridge for an hour is crucial, and maybe even have it sitting on some ice to keep it firmerNo one is asking, but would def recommend it on some prosciutto pizza the next day…
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Carrie Walder — Reply
Hi! Thank you so much for taking the time to leave a review! I’m so happy to hear that you enjoyed this one. This sounds fabulous on prosciutto pizza haha – such a great way to use up leftovers :)!!
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Melissa — Reply
I wanted to love this, but like other reviews, I found the recipe to be too tart and unbalanced. I think it would be improved with a home roasted pumpkin puree that had been stripped of most of its moisture. Additionally, if I were to make this again, I would add at least 1/4 cup of honey and omit the yogurt. The feta is tart enough and the yogurt only thins the dip and adds additionally sourness, I even used a whole fat yogurt. I can see this with some pomegranate seeds on top as garnish at Thanksgiving though- beautiful!-
Carrie Walder — Reply
I’m so sorry to hear you didn’t enjoy this recipe, Melissa! I do appreciate the kind comment and helpful suggestions, though. While I have tested it 3 times already (and enjoyed it personally!!), I will try to test it again with your suggestions. It’s the only controversial recipe on my site, with so many 5 star AND 1 star reviews – it leaves me puzzled, and I want to get to the bottom of it!!
If you do enjoy the idea of a whipped feta dip, perhaps I can suggest my whipped feta with balsamic roasted strawberries. That’s one of the most popular on my website, with much more agreement on how it tastes 🙂
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Nicole — Reply
Hi! I have to give an honest review so people know what to expect. I’m not crazy about feta so that probably doesn’t help but never minded it in salads or crumbles!This dip though was sour.. I’m uncertain if I should even serve it for my guests! Everything was freshly bought but the flavoring is like tart level 100. I’ve put in much more honey and more pumpkin to balance but flavor is not right 🙁
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Carrie Walder — Reply
Hi Nicole! I’m so sorry to hear that you didn’t enjoy this recipe. For some reason, it’s a really divided one among my readers! I’m actually going to re-test it today (even though I made it 3 times before sharing!!), just to see if I can tweak it to make it better, or if it really comes down to personal preferences.
Again, so sorry and I truly hate to hear when readers don’t enjoy my recipes!! I appreciate the honest review, though. If you want some other easy fall appetizer ideas, these pear + brie salad skewers, these goat cheese stuffed mini peppers, or these goat cheese stuffed dates are all really popular 🙂
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Sarah metcalfe — Reply
Absolutely love this recipe 😍😍 the perfect dip for a cosy autumn night in 🍂-
Carrie Walder — Reply
Thank you so much, Sarah!! So appreciate the review! I’m so happy to hear that you enjoyed this one 🙂
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Nicole — Reply
Originally I left 2 stars so I am balancing out that review with 5 stars because my guests LOVED IT. I made it for my book club and told them I wasn’t a fan, I did add a LOT more honey and more pumpkin, but they scarfed it down. I served with bread, pita chips & cucumbers ! Thank you!-
Carrie Walder — Reply
Hi Nicole! Thank you for coming back to leave a revised review – it’s much appreciated :). I’m so happy to hear that your guests loved this one!! Based on the polarizing reviews, I have come to the conclusion that this one is perhaps a matter of personal preference haha. I actually re-tested it again last week, and have added some additional notes to hopefully make it better for all. Thanks so much again 🙂
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Lisa — Reply
Hello! I loved this dip—thanks so much for sharing it! How do you think it would hold up in the freezer—for a short period of a couple of weeks or so? Thanks!-
Carrie Walder — Reply
Hi Lisa! I’m so happy to hear that you enjoyed this dip!! Thank you so much for taking the time to leave a review 🙂
I haven’t personally tried freezing it, so I’m not 100% sure how it will turn out once thawed. Sorry I’m not able to give more insight, but if you do try freezing it let me know! That said, it’s safe to keep for a few days in the fridge. We usually use the leftovers as a spread on sandwiches!!
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Lisa — Reply
I don’t know what I did wrong – the texture would not come together aka whipped. I tried a food processor and then electric beaters. The texture was grainy and crumbly, not smooth 🙁
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Carrie Walder — Reply
Hi Lisa – so sorry to hear that this happened for you! Did you by chance use crumbled feta for this? I recommend using a block of feta stored in brine. Crumbled feta is made with an anti-caking agent so that the crumbles don’t stick together – this could cause issues when trying to make a smooth dip!! Hopefully this was the cause. Otherwise, I’m not entirely sure – it comes together in my food processor super quickly!
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Lisa —
It was a block of feta, but it was in shrink wrapped packaging, with no liquid (I’m assuming brine?)
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Carrie Walder —
That could possibly have been the reason, but it’s hard for me to say! I haven’t heard of this happening :(. There will naturally be a tiny bit of graininess to the dip, just the nature of feta, but it should be relatively smooth!!
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Patty — Reply
Absolutely love this fall dip. I serve it with veggies and bread.-
Carrie Walder — Reply
Hi Patty! Thank you so much for taking the time to leave a review!! It’s so appreciated and I’m so happy to hear that you enjoyed this pumpkin dip 🙂
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Tee — Reply
This was soooo delicious! Instead of mixing in the thyme I just put it on top with the walnuts and it looked really pretty. Next time I’ll mix half and leave half for top.-
Carrie Walder — Reply
Hi Tee! Thank you so much for the kind review! I’m so happy to hear that you enjoyed this recipe. Thyme on top works just as well 🙂
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Maria — Reply
I loved this recipe!! I read through the comments bc it seemed like there were mixed reviews so I ended up omitting the Greek yogurt all together and it wasn’t sour. It was creamy and delish! I will say, if you aren’t a pumpkin fan, you probably won’t like this. It’s very pumpkin-y. If you like pumpkin, you’ll love it! 🙂-
Carrie Walder — Reply
I’m so happy to hear you enjoyed this one, Maria!! Thank you so much for taking the time to leave a review. It’s definitely had a mix of reviews haha, so I actually re-tested this October and tweaked it slightly to cut the greek yogurt content in half. I find it helps to balance the saltiness of the feta, but I’m happy to hear that omitting it entirely worked for you as well!! Thanks again 🙂
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Alli — Reply
Has anyone tried adding cream cheese? Maybe that could soften the flavors?-
Carrie Walder — Reply
Hi Alli! I’m not sure, but if you try let me know! People seem to either love or hate this one – I think it may come down to personal taste preferences!
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Amie N. — Reply
I made this but , cut the yogurt to half, added a 1/4cup of ricotta, a little pumpkin spice seasoning along with a little thyme , and used chili infused honey ,and black pepper . Then drizzled top with the chili infused honey . Came out great, a combo of savory, sweet ,& spicy .-
Carrie Walder — Reply
Thank you so much for sharing, Amie!! This sounds absolutely fantastic. I love the spicy take here with the chili infused honey! Will have to try that myself next time 🙂
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Cindy — Reply
I had high hopes for this one, but it didn’t work. Doubled the honey, but still was too tart. Will try other recipes, but this one didn’t do it for us.-
Carrie Walder — Reply
I’m so sorry to hear that you didn’t enjoy this one, Cindy!! This one truly seems to be a love it or hate it recipe based on reviews, I’m not sure why 🙁 Thanks for your feedback and I appreciate your openness to trying other recipes!
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Elga — Reply
Would you consider making this with fresh (perhaps boiled and squashed) pumpkin instead of canned puree? If so, how would you go about it?
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Carrie Walder — Reply
Hi Elga! Thanks for your question. While I haven’t personally tried this recipe with fresh pumpkin, I don’t see why it wouldn’t work! I would probably go about roasting the pumpkin rather than boiling, to bring out more flavour. You would then remove the flesh from the skin, measure out what you need and add it to the food processor as you would with the puree!
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Alexis — Reply
Should have read reviews first. Definitely inedible-
Carrie Walder — Reply
I’m sorry to hear this wasn’t to your liking, Alexis! I would never put something on the blog that I thought was inedible (I’ve tested and eaten this several times). The reviews on this recipe are so mixed, both positive and negative – I think it comes down to personal taste preferences. Sorry again!
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Schow — Reply
I tried this for a first time and added just a tad or cinnamon and really liked how that added the dimension we needed.. Thanks!-
Carrie Walder — Reply
Thank you so much for sharing your experience, Schow!! I love the idea of adding cinnamon here – how brilliant!! Will have to try that myself next time 🙂
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Rachel — Reply
I LOVE this. I did add more dried thyme and added salt (because I’m a salty B*****)
I made it on the sweeter side and paired it with thinly sliced green apples and biscuits. Simply mouth watering.-
Carrie Walder — Reply
Thank you so much for sharing your experience, Rachel! I’m so happy to hear that you enjoyed this recipe. Ooh I love what you served this with, would never have thought to pair this with sliced apples – YUM!
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