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–+ servings
pumpkin whipped feta topped with pomegranate seeds, walnuts and sage in a bowl

Quick Pumpkin Whipped Feta Dip with Crispy Sage

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Course: Appetizer
Cuisine: american-inspired
Keyword: pumpkin, whipped feta
Prep Time: 12 minutes
Cook Time: 3 minutes
Total Time: 15 minutes
Servings: 6
Author: Jess
This Pumpkin Whipped Feta Dip takes only 15 minutes to make! Packed with Fall flavours, pumpkin-lovers will love this pumpkin appetizer!
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Ingredients

For the crispy sage

  • 1 tbsp butter
  • 8-10 small sage leaves

For the pumpkin whipped feta

  • 225 g 8oz feta cheese, (about 1 1/2 cups crumbled feta)
  • 1/4 cup plain Greek yogurt
  • 1 tbsp honey
  • 1 tbsp extra-virgin olive oil
  • 3/4 cup canned pure pumpkin purée
  • 1/2 tsp dried thyme
  • 3/4 tsp kosher salt
  • 1/8 tsp ground nutmeg
  • pinch of chili flakes (or red pepper flakes)

Garnishes

  • 3 tbsp chopped walnuts
  • 3 tbsp pomegranate arils (seeds)
  • fresh ground pepper and/or chili flakes to garnish
  • liquid honey for drizzling

Instructions

For the crispy sage

  • Set aside a small paper towel lined plate.
    Place a small pan on medium heat and add the butter. Once the butter is melted and just starts to bubble, add the sage leaves. Cook for 2-3 minutes until crispy. Remove the sage leaves to a paper towel lined plate and set aside.

For the pumpkin whipped feta dip

  • To a food processor add the feta cheese, greek yogurt, honey and extra-virgin olive oil and blend on high until fully combined and mostly smooth, scraping down the sides of the food processor as needed.
  • Then, add the pumpkin puree, dried thyme, salt, ground nutmeg and chili flakes and blend again on high speed until smooth and a creamy consistency is reached, scraping down the sides as needed.

Assemble the dip

  •  Spread the pumpkin whipped feta into a low / shallow bowl. Then, sprinkle the chopped walnuts and pomegranate seeds over top, followed by a drizzle of honey, sprinkle of black pepper or chili flakes and then top with all of the crispy sage leaves, spreading out over the dip. Serve immediately with your favorite crackers and enjoy!
    Note: If not serving immediately, store in the fridge without toppings and garnish when ready to serve.

Notes

  • Make this dip ahead of time and store in the fridge for up to 1 day / overnight. Remove from the fridge about 30 minutes before serving to bring it to a better temperature to spread into a low / shallow bowl for serving.
  • If you have a nut allergy or prefer not to use walnuts, chopped pecans or pumpkin seeds are a great substitution.
  • Easily make this recipe gluten-free by using gluten-free crackers for dipping.
  • If you can't find fresh sage to make the crispy sage topping for this pumpkin feta dip, you can use fresh thyme leaves as a garnish instead.
  • I love serving this dip with Raincoast Crisp crackers - they have so many amazing flavors perfect for the Fall!
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!