I start looking for excuses to put pumpkin into savory recipes once fall rolls around. Sweet pumpkin desserts get plenty of attention, but I really like what happens when pumpkin gets paired with salty feta, tangy Greek yogurt, and a few simple herbs.

This pumpkin whipped feta is one of those little recipes that feels much fancier than the amount of work it takes. I can have the dip blended in just a few minutes, and the hardest part is honestly remembering not to keep blending it.

I learned that part after making a batch that turned out much looser than I wanted. I kept blending because I thought smoother had to be better. It wasn’t. Now I use short pulses and stop as soon as everything looks creamy.

The Little Things I Like About This Pumpkin Dip

I love serving this when I have people coming over because I can make it ahead and keep it chilled until I need it. It also gives me a good reason to use that little bit of pumpkin puree sitting in the refrigerator after another recipe.

The flavor is savory, creamy, salty, and just a little earthy from the pumpkin. The dried thyme gives it a cozy fall flavor, while crispy sage on top makes the whole thing feel more special.

I usually put out crackers and warm sourdough, but sliced vegetables work really well too. I have even scooped it up with potato wedges when I wanted something more substantial.

Ingredients I Used for the Recipe

• 150g Greek yogurt: I use this for the creamy, slightly tangy base. I prefer full-fat Greek yogurt when I have it because it makes the dip feel especially rich.
• 150g pureed pumpkin: I use plain pumpkin puree for that mellow pumpkin flavor and creamy texture. I always check that it is 100% pumpkin and not pumpkin pie filling.
• 120g feta cheese: I use feta for its salty, tangy flavor and crumbly texture, which works beautifully when whipped with the other ingredients.
• 1 teaspoon dried thyme: I add thyme for a warm, herby flavor that goes really nicely with pumpkin.
• 1 tablespoon olive oil: I blend this into the dip to make it smoother and richer.
• Salt and black pepper, to taste: I go easy on the salt at first because feta can already be pretty salty.
• 4 to 5 sage leaves: I fry these until crisp and use them as a fragrant topping.
• 1/2 tablespoon butter: I use this for frying the sage leaves and getting those crisp little edges.

How to Make Pumpkin Whipped Feta?

I keep this recipe very simple. There is no complicated cooking involved, and I only use the stovetop for the crispy sage topping.

Step 1 – Crisp the Sage

I start by heating the butter in a small pan over medium heat. Once it is melted, I add the sage leaves and let them cook for about 1 to 2 minutes.

I watch them closely because sage can go from nicely crisp to too dark pretty quickly. Once the leaves are crisp, I move them onto a plate and leave them alone while I make the dip.

Step 2 – Add the Dip Ingredients

I put the Greek yogurt, pumpkin puree, feta, dried thyme, olive oil, salt, and pepper into my blender. I don’t add the sage because I want those leaves to stay crisp and fresh on top.

I usually start with less salt than I think I need. After the feta is blended in, I taste it and adjust if necessary.

Step 3 – Blend in Short Pulses

This is the part where I try not to get impatient. I blend everything in short pulses, around 10 seconds at a time, checking the texture between each one.

I am looking for a smooth and creamy dip, but I don’t want to keep running the blender just because there are a few seconds left on the clock. Over-blending can make the mixture too loose and watery.

If my blender needs a little help getting things moving, I stop it, scrape down the sides, and pulse again. I don’t add extra liquid unless I truly need it.

Step 4 – Chill the Pumpkin Whipped Feta

Once the dip is smooth, I spoon it into a serving bowl. I can serve it right away, but I usually like to refrigerate it for about an hour when I have the time.

That little bit of chilling helps the dip firm up. I find it especially helpful when I’m making it for guests because I can get the texture I want without rushing.

Step 5 – Finish With Crispy Sage

Right before serving, I chop the crispy sage leaves into smaller pieces and scatter them over the top. I like adding a little extra crumbled feta too, along with a drizzle of extra virgin olive oil.

Then I finish it with a good crack of black pepper. It is a small thing, but that final pepper makes the pumpkin and feta taste brighter to me.

How I Like to Serve It

I don’t think this dip needs much help. I usually set it in the middle of a snack board and surround it with whatever I already have in the kitchen.

• Crackers for an easy, crunchy option.
• Warm sourdough bread when I want something hearty.
• Flatbread or pita chips for scooping.
• Sliced cucumbers, carrots, and other crisp vegetables.
• Roasted or crispy potato wedges for a more filling option.

For a holiday gathering, I like putting the dip into a shallow bowl so there is more surface area for the crispy sage, feta crumbles, olive oil, and black pepper. It looks festive without requiring much decorating.

I also think this is a good make-ahead appetizer. I can prepare the dip the day before, cover it, and keep it refrigerated. I wait until serving time to add the sage and other toppings so everything stays fresh.

Tips

• Use plain pumpkin puree. I always check the can carefully. Pumpkin pie filling has added sugar and spices, and that is not what I want here.
• Don’t over-blend. Short pulses are my biggest tip. I learned this the slightly annoying way after making a batch too loose.
• Taste before adding much salt. Feta already brings plenty of salty flavor, so I prefer to adjust at the end.
• Chill it if you want a firmer texture. An hour or two in the refrigerator can make the finished dip thicker and creamier.
• Keep the sage for the topping. I don’t blend it into the dip because I really like the contrast of the creamy pumpkin mixture with crisp sage.
• Fresh pumpkin works too. If I have a fresh pumpkin around, I can roast it, scoop out the cooked flesh, blend it until smooth, and use it in place of canned puree.
• Try another herb if you want. Basil can work, and I sometimes like a small pinch of red pepper flakes when I want a little heat.
• Don’t worry if the dip firms up in the refrigerator. I just give it a good stir before serving. That’s normal after chilling.
• Skip freezing this one. I find that the texture can suffer after freezing and thawing, so I prefer making it fresh and keeping leftovers refrigerated.

I keep leftover pumpkin whipped feta in an airtight container in the refrigerator for up to 3 days. I give it a stir before serving, especially if it has been chilled overnight.

If I have leftover pumpkin puree after making this, I usually don’t freeze the whole dip just to avoid wasting it. I would rather make a smaller batch another day or use the pumpkin in another savory dish.

For me, this is exactly the kind of appetizer I want during the colder months. It has the pumpkin flavor I crave in fall, but it doesn’t turn into another sweet dessert. The salty feta, creamy yogurt, thyme, and crisp sage give it enough savory character that I can keep reaching for another piece of bread.

And because the actual dip takes so little time to make, I don’t have to save it for a special occasion. A quiet afternoon, some toasted sourdough, and a bowl of pumpkin whipped feta is honestly enough of a fall snack for me.

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Pumpkin Whipped Feta Recipe

Author: Elly Cooking Method: Blending, Frying Cuisine: Mediterranean Courses: Appetizers

Difficulty: Easy Prep Time Cook Time Rest Time 1 hr Total Time 8 hrs

Servings: 8 Estimated Cost: $ 8 Calories: 111 kcal

Best Season: Fall, Winter

Description

I blend pumpkin, feta, Greek yogurt, thyme, and olive oil into a creamy fall dip that is easy to make. I finish it with crispy sage, extra feta, olive oil, and black pepper for a savory appetizer.

ingredients

Servings

• 150 g Greek yogurt (Full-fat preferred)
• 150 g pureed pumpkin (Use plain 100% pumpkin puree, not pumpkin pie filling)
• 120 g feta cheese (Crumbled)
• 1 teaspoon dried thyme
• 1 tablespoon olive oil (Extra virgin preferred)
• salt (To taste; start with a small amount because feta is salty)
• black pepper (To taste)
• 4 to 5 leaves sage (For frying and topping)
• ¹⁄₂ tablespoon butter (For frying the sage)

Instructions

1. Crisp the Sage

   I heat the butter in a small pan over medium heat. Once melted, I add the sage leaves and cook them for about 1 to 2 minutes, watching closely until they are crisp.
   Sage can darken quickly, so I remove it as soon as it becomes crisp.
   Mark as complete

2. Add the Dip Ingredients

   I add the Greek yogurt, pumpkin puree, feta cheese, dried thyme, olive oil, salt, and black pepper to a blender.
   I keep the sage out of the blender so it stays crisp for the topping. I start with very little salt and adjust after blending.
   Mark as complete

3. Blend in Short Pulses

   I blend the ingredients in short pulses of about 10 seconds, checking the texture between each pulse. I stop as soon as the mixture is smooth and creamy.
   If needed, I stop the blender and scrape down the sides before pulsing again. I avoid over-blending because the dip can become too loose.
   Mark as complete

4. Chill the Dip

   I spoon the blended pumpkin whipped feta into a serving bowl and refrigerate it for about 1 hour before serving.
   The dip can be served immediately, but chilling helps it firm up and makes it easier to prepare ahead.
   Mark as complete

5. Finish With Crispy Sage

   I chop the crispy sage into smaller pieces and scatter it over the dip. I finish with extra crumbled feta, a drizzle of extra virgin olive oil, and freshly cracked black pepper.
   I add the toppings just before serving so the sage stays crisp.
   Mark as complete

Nutrition Facts

Servings 8

Serving Size About 1/4 cup

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Amount Per Serving

Calories 111kcal

% Daily Value *

Total Fat 7.4 gg12%

Saturated Fat 2.9 gg15%

Trans Fat 0.1 gg

Cholesterol 14 mgmg5%

Sodium 278 mgmg12%

Potassium 103 mgmg3%

Total Carbohydrate 5.7 gg2%

Dietary Fiber 1.0 gg4%

Sugars 3.1 gg

Protein 6.2 gg13%

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Calcium 144 mg mg

Iron 0.7 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I keep leftovers in an airtight container in the refrigerator for up to 3 days and stir before serving. I do not recommend freezing because the texture can suffer after thawing. Plain pumpkin puree is important because pumpkin pie filling contains added sugar and spices. Fresh roasted pumpkin can be used in place of canned puree. The dip can be served with crackers, warm sourdough, flatbread, pita chips, sliced vegetables, or roasted potato wedges.

Keywords: pumpkin whipped feta, pumpkin feta dip, savory pumpkin dip, pumpkin appetizer, whipped feta dip, fall appetizer, pumpkin puree dip