Whipped Pumpkin Feta Dip

Goat feta and pumpkin are a match made in heaven, so here I’ve combined these two beautiful ingredients for a soft and smooth, sweet and salty dip complete with the crunch of toasted pecans. If you are looking for an alternative to hummus, you’ve got to try this one!
Serves:

6

Prep Time:

15 minutes

Cook Time:

30 minutes

Jump To Recipe

Whipped Pumpkin Feta Dip

This recipe was adapted from Walder Wellness.

Goat’s feta offers a beautiful tangy sweetness, slightly milder than cow’s feta, which makes it one of my favourite ingredients. There’s a reason I buy about four blocks of it a week!

Most store bought dips are filled with artificial preservatives and canola oil, two things I try to avoid. So often I find myself making my own. And this smooth and delicious dip is one of my favourites, and is so easy to whip up. 

Make it the day before, it’s even better after a night in the fridge, and you’ll save yourself some time and dishes the next day.

Whipped Pumpkin Feta Dip

A flavoursome dip packed with salty feta, sweet pumpkin and beautiful herbaceous thyme, all topped with crunchy pecans for the perfect dipping experience.

Print ItPin It
Serves:

6

Prep time:

15 minutes

Cook time:

30 minutes

INGREDIENTS
  • 1/2 butternut pumpkin
  • 200g goat’s feta
  • 1/4 cup Greek yoghurt
  • 1 tsp thyme leaves, plus extra for serving
  • 2 tbsp extra virgin olive oil, divided
  • 1/4 cup pecans, toasted, chopped, to serve
METHOD
  1. Preheat the oven to 180°C.
  2. Scoop the seeds out of the pumpkin and chop into chunks, removing the skin from each piece.
  3. Place these on a baking tray and coat with one tablespoon of olive oil. Roast in the oven for 25-30 minutes, or until soft and slightly browned around the edges.
  4. Remove from the oven and allow to cool slightly.
  5. Measure out 1 and 1/4 cup of pumpkin and add to a high powered blender or food processor. You may have some leftover pumpkin.
  6. Add in the feta, yoghurt and thyme. Blend until smooth.
  7. While the blender is still running, slowly stream in the remaining tablespoon of olive oil.
  8. Transfer to a glass container and place in the fridge until ready to use. The mixture will be quite runny, but will firm up in the fridge.
  9. Serve the dip topped with toasted pecans and extra thyme leaves
Notes
  • To toast pecans, you can place them whole in a dry pan over a medium heat, tossing occasionally for 8-10 minutes. You can also place them in the oven at 160°C for about 7-10 minutes. With both methods, watch carefully to ensure they don’t burn. 
Share the love

DID YOU MAKE THIS?

Tag @liv.kaplan on Instagram

You Might Also Like

Salted Caramel Slice
Golden Salmon, Feta & Potato Frittata
Strawberry Dream Smoothie

About Liv

I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!

LEARN MORE
WANT A TASTE?
Experience five days of delicious lunches

Get instant access and see just how delicious and easy eating well can be.

Leave A Comment