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a bowl of pumpkin whipped feta, topped with crispy sage and more crumbled feta

Pumpkin Whipped Feta

Author: Yasmin Henley
153kcal
5 from 1 vote
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Prep 5 minutes
Total 5 minutes
This simple 5-minute pumpkin whipped feta dip is the perfect holiday appetizer! Creamy pureed pumpkin pairs so perfectly with the tangy feta.
Servings 3 -4 servings
Course Dips
Cuisine American

Ingredients

  • 150 g Greek yogurt
  • 150 g pureed pumpkin
  • 120 g feta
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4-5 sage leaves
  • 0.5 tablespoon butter

Method

  1. Heat your butter in a pan, and fry the sage leaves for 1-2 minutes until crispy. Set aside.
    0.5 tbsp butter, 4-5 sage leaves
  2. Add all the other ingredients to a blender and blend in short pulses until smooth (take care not to over blend the whipped feta!).
    150 g Greek yogurt, 150 g pureed pumpkin, 120 g feta, 1 tsp dried thyme, 1 tbsp olive oil, Salt and pepper to taste
  3. Spoon the pumpkin whipped feta into a bowl and, optionally, place it in the fridge for an hour to firm up a little.
  4. Top the pumpkin whipped feta with the crispy sage leaves (I like to chop them up a bit), some more crumbled feta, a little extra virgin olive oil, and a crack of black pepper.
  5. Serve with crackers, flatbread, sourdough, or even potato wedges!

Nutrition

Serving1gCalories153kcalCarbohydrates5gProtein8gFat11gSaturated Fat6gPolyunsaturated Fat5gCholesterol32mgSodium375mgFiber1gSugar3g

Notes

I recommend blending (or whipping) your dip in short 10-second pulses. This way, you get a smooth and creamy dip without over-whipping the dip and it turning watery.
For an extra creamy pumpkin whipped feta, pop the finished dip in the fridge for an hour or two to help it firm up.

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