Description
A creamy, savory-sweet dip made with whipped feta and roasted pumpkin, finished with honey, toasted nuts, and fresh thyme. Perfect for entertaining or a simple weeknight snack.
Ingredients
Scale
- 1 small sugar pumpkin or butternut squash (about 2 pounds), cut into wedges with skin on
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 8 ounces block feta cheese, drained
- 1/4 cup Greek yogurt or labneh
- 2 tablespoons reserved roasting oil (or olive oil)
- 1 tablespoon fresh lemon juice
- 1 small clove garlic, minced
- 2 tablespoons honey
- 1 tablespoon toasted pine nuts or chopped walnuts
- 1 tablespoon fresh thyme leaves
- Flaky sea salt, for finishing
- Warm pita bread, crusty baguette slices, or crunchy vegetable sticks for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the pumpkin or butternut squash into wedges about 2 inches thick, leaving the skin on. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and smoked paprika if using. Arrange in a single layer on the baking sheet, cut-side down. Roast for 25-30 minutes until tender and caramelized. Let cool for about 10 minutes.
- While the pumpkin roasts, make the whipped feta base: In a food processor, combine drained feta, Greek yogurt, lemon juice, and minced garlic. Pulse to break up the feta, then process continuously for about 2 minutes, scraping down sides. Drizzle in 2 tablespoons reserved roasting oil while processing. Process another minute until smooth and fluffy. Taste and adjust salt if needed.
- Scoop the warm pumpkin flesh away from the skin (about 1 cup). Add to the food processor with the whipped feta. Process for 30-45 seconds until fully incorporated and the dip is pale orange.
- In a small dry skillet over medium heat, toast the pine nuts or walnuts for 2-3 minutes, shaking frequently, until fragrant and lightly golden. Remove from pan immediately.
- Transfer the dip to a serving bowl. Use the back of a spoon to create swirls. Drizzle with honey, sprinkle with toasted nuts and fresh thyme, and finish with flaky sea salt.
- Serve immediately at room temperature or slightly warm. If made ahead, let sit out for 20 minutes before serving.
Notes
For best texture, use block feta packed in brine, not pre-crumbled. Let feta and yogurt come to room temperature before whipping. Reserve a tablespoon of feta brine to loosen the dip if needed. The dip tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 185
- Sugar: 8
- Sodium: 380
- Fat: 13
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 2
- Protein: 6
Keywords: whipped feta dip, roasted pumpkin dip, feta and honey, easy appetizer, fall recipe, vegetarian dip, gluten-free appetizer