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Vibrant pumpkin whipped feta dip in a bowl, topped with pomegranate seeds, pumpkin seeds, sage, and olive oil.
Layla

Creamy Pumpkin Whipped Feta Dip

This vibrant pumpkin whipped feta dip is a perfect appetizer for fall gatherings, blending the tangy creaminess of feta with the sweet earthiness of roasted pumpkin and a hint of garlic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Pumpkin & Garlic
  • 1.5 cups diced pumpkin or butternut squash from about 1 lb small sugar pumpkin or butternut squash
  • 3 cloves garlic unpeeled
  • 1 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Whipped Feta Dip
  • 8 oz feta cheese block, crumbled
  • 4 oz cream cheese softened, full-fat recommended
  • 2 tbsp olive oil extra virgin
  • 1 tsp honey or maple syrup optional, for a touch of sweetness
  • 1/4 tsp red pepper flakes optional, for a kick
  • to taste Salt
  • to taste Black pepper freshly ground
For Garnish (Optional)
  • 2 tbsp pumpkin seeds toasted
  • 1 tbsp fresh thyme leaves or chopped chives
  • 1 tsp chili oil or hot honey for drizzling

Equipment

  • Baking Sheet
  • Parchment Paper
  • Food processor
  • Serving Bowl

Method
 

Roast the Pumpkin & Garlic
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the diced pumpkin with 1 tablespoon of olive oil, smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
  3. Spread the seasoned pumpkin and the unpeeled garlic cloves in a single layer on the prepared baking sheet.
  4. Roast for 20-25 minutes, or until the pumpkin is fork-tender and slightly caramelized, and the garlic is soft. Let cool slightly.
Prepare the Whipped Feta Dip
  1. Once cooled, peel the roasted garlic cloves. They should be soft and easy to squeeze out of their skins.
  2. In a food processor, combine the crumbled feta cheese, softened cream cheese, roasted pumpkin, peeled roasted garlic, 2 tablespoons of extra virgin olive oil, optional honey/maple syrup, and optional red pepper flakes.
  3. Process until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed. This may take 2-4 minutes.
  4. Taste the dip and season with additional salt and freshly ground black pepper if needed. Feta is salty, so add salt cautiously.
Serve and Garnish
  1. Transfer the pumpkin whipped feta dip to a serving bowl. Using the back of a spoon, create a swirl or indentation in the center.
  2. Garnish with toasted pumpkin seeds, fresh thyme leaves, and an optional drizzle of chili oil or hot honey.
  3. Serve immediately with pita bread, crackers, baguette slices, or fresh vegetable sticks.

Notes

For best texture, ensure your cream cheese is at room temperature. The dip can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature for about 15-20 minutes before serving, and give it a quick stir if needed. You can use canned pumpkin puree if fresh pumpkin is not available, but reduce the roasting time to just softening the garlic.