An easy to make dip perfect to start the autumn season. This Pumpkin Feta Dip with a nutty and salty flavour makes the ideal snack or topping to your sandwich or wrap!
We are already being bombarded with pumpkins, so might as well start making plenty of recipes with this great vegetable! I love using pumpkins for both savoury and sweet recipes, as it has a versatile flavour. I tend to cook all the pumpkin at once and then create different recipes with it throughout the week. A great way to use any ‘leftover’ pumpkin is to make this pumpkin feta dip! The sweetness and nutty taste of the pumpkin balances wonderfully with the savoury salty feta.
Pumpkin Feta Dip Ingredients
- Feta Cheese – the better quality it is, the better the dip tastes! The feta is the main star here so choose wisely.
- Pumpkin – roasted at home or ready bought purée. Be sure to let it cool before blending the dip.
- Greek yogurt – is what helps the feta cheese break down and makes the dip creamy.
- Garlic – fresh all the way!
- Lemon – a squeeze of fresh lemon for that acidic hit.
- Olive oil – adds to the richness of the flavour and texture
- Cumin – just a bit, to enhance the warming flavour of the dip.
- Chili flakes – a kick of spice!
- Salt and pepper – this is all up to you and the feta cheese you buy! An important tip, taste well before adding any salt and add it gently!
How to make this Pumpkin Feta Dip
Making the dip is relatively easy and fast. Especially if you have the pumpkin already roasted. If not, it might take you just a bit more! Add all the ingredients in a powerful food processor or blender, and blend until you get a creamy velvety texture. Plate the dip in a shallow bowl and top it up with a handful of fresh thyme, pomegranate, nuts and a generous drizzle of honey!
How to roast the pumpkin
Preheat the oven to 350°F or 180°C. Clean the pumpkin and chop it into cubes. However, you can also roast it in large chunks and clean from the skin after cooking. However, I prefer to chop it before hand for this recipe, as it will be quicker to cool afterwards. Add the cubed pumpkin to a tray. Drizzle with olive oil and season with salt. Roast for about 30 minutes or until the pumpkin is fork tender. Let cool before blending completely with the feta and other ingredients.
FAQs
How to store the Pumpkin Feta dip?
If you have any leftover dip, store it an airtight container for not more than 5 days. A great plus of this dip, is that it can easily be prepared in advance before you want to serve it!
How to serve?
Serve it up with cracker or crudités as a dip to nibble on. Or else, serve it as a side with your salad. Alternatively, layer this dip in your favourite sandwich or wrap and top it up with leafy greens and your favourite protein. Lastly, it can also be used with pasta as a rich sauce.
Pumpkin Feta Dip
Ingredients
- 250 g pumpkin roasted
- 200 g crumbled feta cheese
- 80 ml greek yogurt
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp lemon juice
- 1/2 tsp cumin
- 1/2 tsp chili flakes
- salt and pepper to taste
Toppings
- pomegranate
- walnuts
- fresh herbs thyme
- honey
Instructions
- To a food processor add the pumpkin, feta, olive oil, garlic, spices and lemon juice. Blend together until smooth.
- Season with salt and pepper, to taste. Place the dip in an airtight container.
- Store the dip in the fridge for at least 30 minutes.
- When ready to serve, transfer the dip into a shallow bowl and swirl the top with a spoon. Finish it off with a drizzle of honey, chili flakes, nuts, seeds, pomegranate and some thyme sprigs. Serve with some crackers or vegetables. Enjoy!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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