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Strained Pumpkin Whipped Feta — Make-Ahead Spoonable Dip with Honey & Walnuts Pinterest recipe pin

Pumpkin Whipped Feta Dip

A spoonable pumpkin and whipped feta dip balanced with lemon and honey, finished with toasted walnuts and thyme—easy to make ahead for seasonal entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces feta cheese crumbled (about 1 1/2 cups)
  • 3 ounces full-fat cream cheese chilled (about 1/3 cup)
  • 1/2 cup canned pumpkin purée strained
  • 1 clove garlic minced
  • 1 tablespoon lemon juice plus extra to taste
  • 1 tablespoon honey plus 1 tablespoon for drizzle
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup walnuts toasted and roughly chopped
  • 1 tablespoon fresh thyme leaves plus extra for garnish
Optional
  • 1/4 teaspoon smoked paprika optional
  • 2 tablespoons Greek yogurt optional swap for some creaminess

Equipment

  • 1 Fine-mesh sieve or mesh colander with towel
  • 1 7–8 cup food processor or hand mixer and chilled metal bowl
  • 1 Medium mixing bowl
  • 1 Small baking sheet or skillet for toasting nuts

Method
 

Prepare the pumpkin and cheese
  1. Place a fine-mesh sieve over a medium bowl and scoop in 1/2 cup canned pumpkin purée; let drain 10–15 minutes and press gently to remove excess liquid.
  2. Chill 8 ounces crumbled feta and 3 ounces cream cheese in the freezer for 5–10 minutes to firm them slightly.
Toast the nuts
  1. Heat a small skillet over medium and toast 1/3 cup walnuts, stirring, until fragrant and lightly browned, 3–4 minutes; cool and chop.
Whip the dip
  1. Add chilled feta, chilled cream cheese, strained pumpkin, 1 clove minced garlic, 1 tablespoon lemon juice, 1 tablespoon honey, 2 tablespoons olive oil, and 1/4 teaspoon black pepper to a food processor; pulse to combine then blend for 30–45 seconds until smooth and airy. If using a hand mixer, beat on medium-high in a chilled bowl until light and smooth, 45–60 seconds.
  2. Taste and adjust seasoning with additional lemon juice or honey as needed.
Chill and serve
  1. Transfer whipped feta to a serving bowl, press plastic wrap onto the surface, and chill at least 20 minutes (up to 24 hours).
  2. Before serving, drizzle with 1 tablespoon honey, scatter toasted walnuts and 1 tablespoon fresh thyme leaves, and serve with crostini, crackers, or vegetables.

Notes

Strain the pumpkin to avoid a watery dip and chill the cheeses briefly so they whip lighter. Make the dip up to 24 hours ahead and add toasted nuts and honey just before serving. For a lighter texture, swap 2 tablespoons cream cheese for Greek yogurt but expect a slightly looser dip.