Description
A creamy, savory-sweet pumpkin whipped feta dip perfect for fall gatherings. This easy recipe combines spiced pumpkin puree with tangy whipped feta for a unique and flavorful experience.
Ingredients
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of cloves
- Salt and freshly ground black pepper to taste
- 8 ounces feta cheese, preferably block feta packed in brine, drained
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Freshly ground black pepper to taste
- Toasted baguette slices or pita bread
- Pomegranate seeds
- Chopped fresh parsley or thyme
- Drizzle of olive oil
- Honey or maple syrup for drizzling
- Toasted pumpkin seeds (pepitas)
- Crushed red pepper flakes (for a little heat)
Instructions
- For the Pumpkin Puree: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add cinnamon, nutmeg, ginger, and cloves. Cook for 30 seconds until fragrant.
- Pour in the pumpkin puree. Stir to combine with spices.
- Season with salt and pepper. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and cool completely.
- Making the Whipped Feta: Crumble the feta cheese into a food processor.
- Add heavy cream, 1 tablespoon olive oil, honey (or maple syrup), lemon juice, and minced garlic.
- Process until smooth and creamy, scraping down sides as needed.
- Taste and season with black pepper.
- Combining Pumpkin and Feta: Gently fold the cooled pumpkin puree into the whipped feta until just combined.
- Serve with toasted baguette slices, pita bread, and optional garnishes like pomegranate seeds, fresh herbs, olive oil drizzle, honey or maple syrup, toasted pumpkin seeds, and crushed red pepper flakes.
Notes
- Vegan Option: Substitute heavy cream with coconut cream and honey with maple syrup.
- Spice it Up: Add a pinch of cayenne pepper or hot sauce to the pumpkin puree.
- Add Herbs: Experiment with rosemary, sage, or oregano.
- Sweeten it More: Add more honey or maple syrup.
- Make it Ahead: Store in the refrigerator for up to 3 days.
- Use Roasted Pumpkin: For more intense flavor, use roasted pumpkin puree.
- Add Citrus Zest: Add orange or lemon zest to the pumpkin puree.
- Incorporate Nuts: Fold in chopped pecans, walnuts, or almonds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Whipped
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
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